Preheat the oven to 180°C (160°C fan, gas mark 4).  Line a square tin (about 25cm by 25cm) with baking paper.  If you add a bit of butter in the corners it helps the paper to stick.  Make sure you have a couple of the edges lined a bit higher with paper to make it easier to take the brownies out later.

Pop your butter (easier if you cut it up a bit first) dark chocolate and milk chocolate into a glass bowl and you can either heat it over a pan of boiling water or throw it in the microwave.

Once the butter and chocolate have melted together, leave to rest for 5 minutes or so just to cool down a bit.  You don’t want the eggs to go into a hot mixture or you will end up with scrambled eggs.  You could just end the recipe there and be happy enough with your bowl of butter and chocolate, but I will continue with the actual brownie recipe and you can lick the spoon later instead.

Next, sift in your flour and cocoa powder and stir.  Then add a pinch of salt, baking powder, sugar and Kinder chocolate that has been broken up into chunks. 

Crack in the 3 eggs and gently beat the mixture together.

Pour the brownie batter into the lined tin, making sure to spread the mixture all the way to the edges.

Bake for 27 minutes. If it looks extremely wobbly in the centre leave it for another couple of minutes but it should have a slight wobble. 27 minutes seems to be the prefect time though.  They will look quite gooey but they will firm up.

Leave the brownies to rest in the tin for about 20 minutes until they have cooled down a bit.  Take them out of the tray and leave to cool completely on a chopping board. It normally takes about half an hour to an hour once out of the oven for them to cool so be patient.  Or do what I do and just  start eating the edges. 

Cut them into 16 squares.  Pop one on a plate, grab a cup of coffee and enjoy!