Triple-choc Brownies<br>

Need <Br><br>

300g butter, chopped<br>
3/4 cup  Baking cocoa<br>
3 cups brown sugar, firmly packed<br>
2 1/4 cups plain flour<br>
3 eggs, lightly beaten<br>
1/2 cup  white Choc bits<br>
1/2 cup  milk Choc bits<br>
<br><br>
Icing<br>
1 x 200g block cooking chocolate, chopped<br>
1/4 cup cream<br><br>

Instructions<Br>
1. Grease a 20cm x 30cm lamington pan; line base and two long opposite sides with baking paper extending paper 5cm above edge of pan.
<Br>2. Combine butter and cocoa in medium pan; stir over a low heat, until butter is melted. Add sugar, mix well. Remove from heat ; stir in sifted flour, eggs
and choc bits. Pour mixture into prepared pan.

<br>3. Cook in moderate oven, 180C, for about 35 minutes, or unti just set. Cool in pan.

<br>4. Icing. Combine chocolate and cream in a small pan; Stir over a low heat until chocolate is melted. Transer to medium bowl. Cover, refridge, stirring occasionally, for about 20 minutes, or until icing is a spreadable consistency.

<br>5. Spread icing over brownie, refridge until set before cutting into squares.