When microwaves first appeared on the scene we were told you could cook anything in them and I think this recipe dates back to that time. I now find the microwave indispensible, but use it mainly as a tool to cook vegetables, melt butter or chocolate, defrost meat and to make white sauces. I found that the traditional oven was better for casseroles, roasts and baking in general, but there’s no denying this recipe would cook more quickly this way and could be worth trying.

Triple Choc Fudge Browney cropped


Mum has always been a chocolate lover and this recipe with three types of chocolate ticked all the boxes for her.

Triple Choc Brownies cropped


  • 125g butter
  • 200g dark chocolate, chopped
  • ½ cup caster sugar
  • 2 eggs, lightly beaten
  • 1¼ cups plain flour
  • 150g white chocolate, chopped
  • 100g milk chocolate, chopped

Grease a 20cm square cake pan, line base and sides with baking paper. Combine butter and dark choc in pan, stir over heat until melted and smooth. Cool slightly. Stir in sugar and eggs then sifted flour, fold in white and milk choc. Spread mixture evenly in prepared pan. Bake moderate oven for about 35 mins or until mixture is firm to touch. Cool in pan. Sprinkle with icing sugar over top, if desired.