Young or old, everyone loves my triple-chocolate brownies. Above all, they’re my partner’s favourite dessert – in fact they are pretty much the only dessert she eats! They are delicious just as they are, but I love serving them warm with ice cream (or clotted cream, as a dessert) and a sprinkling of homemade honeycomb on the side.
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Melt the butter in a medium pan over a low heat, stirring occasionally. Add the dark chocolate, remove the pan from the heat and stir until melted and smooth. Leave to cool slightly.
Crack the eggs into a medium mixing bowl and, using a balloon whisk, mix in the sugar until combined. Gradually pour the melted dark chocolate mixture into the egg mixture, whisking.
Using a wooden spoon, fold in the flour and salt, then stir in the chopped chocolates.
Pour the brownie mixture into the lined tin. Bake for 25 minutes for very gooey brownies, 27 minutes for slightly gooey (easier to cut) and 30 minutes for slightly cakey brownies. Leave to cool, then remove from the tin.
To decorate, melt the dark chocolate and oil in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove from the heat.
Using a teaspoon, drizzle the chocolate over the brownies. For a neater effect, pour into a piping bag, twist the top and snip the end into a fine point, then drizzle in swirls over the top. Leave the topping to set, then cut into 12 squares to serve.