Cadbury Neapolitan Brownies

Preheat the oven to 175 C and line an 8-inch square tin with non-stick baking paper. Set aside.

Prepare a double boiler using a medium sized saucepan filled with simmering water. Place a heat-safe bowl with your butter in it over the pan (make sure the bowl doesn’t touch the water) and a melt the butter.

Once melted, add the sugar, salt and cocoa and whisk over the heat for another minute. Remove from heat.

Add your vanilla extract and then whisk. Whisk your cold eggs into the batter one at a time. Your mixture should turn glossy at this point of time. Add baking soda and flour into the chocolate mixture, and whisk till combined.

Get rid of your whisk after the flour has been fully incorporated and switch to a spatula. Fold in your chocolate chunks and mix well to disperse evenly.

Spread the brownie mixture into your prepared tin and bake for 25-28 minutes. Remove from oven.

Let brownies cool then place the entire tin in the refrigerator overnight. Cut into pieces the next day and enjoy!

I used Cadbury chocolates but feel free to use any brand of strawberry/milk/white chocolate that you like.