by Donna Hay    Dorothy Malkin’s buddy
I know these are in ounces, but get out the scale. So good. Dorothy makes these in the tiny muffin tins and when done, dust with icing sugar.

185g (6 oz) butter

185g (6 oz) dark chocolate, chopped
3 eggs

1  1/4 cup caster sugar (superfine) [regular sugar works too]
2/3 cup plain flour (all purpose)

1/2 cup cocoa powder
3/4 cup roughly chopped milk chocolate

1/2 cup roughly chopped white chocolate

1. Preheat oven to 180 (350F). Grease a 23cm (9 inch) square cake tin and line base with baking paper. Place the butter and dark chocolate in a saucepan over a low heat and stir until just smooth. Allow to cool.  Place eggs and sugar into a bowl and beat with electric mixer until light and creamy. Fold chocolate mixer into egg mixture. Sift in the flour, cocoa and mix to combine .  Add the milk and white chocolate then pour into cake tin. Bake for 35 to 40 minutes or until set. Allow to cool then cut into squares.