Ingredients

• 185 salted butter
• 185 Callebaut dark chocolate callets
• 1tbsp of mixed spice
• 1/2tsp cinnamon powder
• 85g plain flour
• 40g dark cocoa powder
• 50g milk chocolate chunks
• 3 large organic free-range eggs
• 275g unrefined golden caster sugar

Tools

• Titanium Chef Patissier XL

Method

1. Pre-set oven temperature to 160c fan assisted or 180c. 
2. In the Kenwood mixing bowl, attach the scraper attachment, then weigh out the chocolate callets, salted butter, cinnamon and mixed spice and set to the function of melting chocolate 10minutes
3. When melted allow to cool for 5 minutes.
4. Into a jug, crack in 3 eggs and whisk until the egg white and egg yolk are evenly mixed and then pour this into the chocolate mixture and mix until combined, don’t worry if this looks curdled as it will rectify when you add in the dry ingredients.
5. Quickly sift in the flour, sugar and cocoa powder and mix again until combined. Being careful not to overmix this
6. Using a pre-lined shallow square tin 25cm or a disposable rectangular foil tin, tip out the brownie mixture
7. Remove all the mixture from the bowl using a spatula, gently ease the mixture into all the corners of the tin. Tumble over the 50g of milk chocolate pellets over the top
8. Set the timer for 25minutes and cook, when you remove the brownie if it still wobbles in the middle then it will need a little longer what you are looking for is for it will have got a shiny cracked papery top.
9. Remove from the oven and allow to cool until completely cold – preferably the next day. Cut into 16 pieces and serve. They will keep in an airtight container for around 2 weeks but I doubt very much that they will last that long!