I found some gorgeous Cadbury’s Caramilk buttons which got me thinking about brownies and so I thought it would be fun to be an ode to Cadburys brownie.

Ingredients
150g Cadbury’s Bourneville chocolate 
75g Cadbury's Dairy Milk chocolate  
200g butter 
225 g caster sugar 
4 eggs 
100 g plain flour 
50g Cadbury’s cocoa powder 
75g Cadbury’s milk chocolate buttons 
75g Cadbury’s white chocolate buttons 
75g Cadbury’s Caramilk chocolate buttons 
75g Cadbury’s dark milk chocolate buttons 

Method
First thing’s first, put all of your buttons in the freezer.  This is a crucial step because the chocolate is fairly thin and otherwise will melt as you cook it. 

Preheat your oven to 160c and line a 23cm square tin with baking or parchment paper.  

Put the butter, dark chocolate and milk chocolate in a microwaveable bowl and melt.  Start with 1 min on full power, stir with a knife then put in for 30 second bursts stirring between each until the chocolate is fully melted. Put to one side. 

Whisk together the sugar and eggs until it has doubled in size, turned a very pale yellow and is really thick - think a thick thick milkshake - I do this in a stand mixer and it takes around 5 mins.  It can be done by hand but you will need a lot of elbow grease. 

Meanwhile mix the flour and cocoa powder together. 

Now the crucial step, you need to put the chocolate mix and the dry ingredients into the eggy mix without losing all the volume you have just spent the last 5 minutes adding.  What I do is pour in the choc mix, put the dry ingredients in and then take a slotted spoon (a large serving spoon with holes) and very gently run the spoon around the edge of the bowl and through the middle slowly, ensuring I scrape the bottom as the chocolate will have sunk to the bottom.  This looks like an easy step but is likely to take a few minutes if you are being careful.  You will know when it is fully mixed as everything will be a deep chocolate colour.  I like to use a slotted spoon here because it helps to distribute the flour. 

Get your buttons and using your hot hands as little as possible mix them together if they are not already.  Put a large handful of mixed buttons into your prepared tin and pour over ⅓ of the batter. Put one more small handful of buttons to one side.  Take the remaining buttons and put half into your tin on top of the batter.  Top with another ⅓ of the batter and the other half of the buttons.  Put your remaining ⅓ on top of the buttons and scatter the handful you put to one side over the very top. 

Put into your hot oven and cook for 25 minutes.  After 25 minutes check your brownie, you want the middle to be squidgy but it does need to be cooked.  When done the cake mix will pull away from the edges and when you put a took pick into the edges it will be completely clean and the middle will have a little mixture with almost crumbs on them.  If your tooth pick has a lot of mixture then put them back in for another 5 minutes and try again.  Cook until ready - while testing I used a slightly smaller cake tin and it took 55 minutes.  Different tins and ovens will have a slightly different outcome. 

Leave the brownie in the tin to cool completely before cutting.