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Method
You will need a 30cm x 16cm (approx.) brownie pan, lightly greased and lined with baking paper. Preheat the oven to 175C/155C F/Gas 4. Melt the butter, sugar and cocoa powder together until the mixture is smooth. Beat in the eggs. Add the self-raising flour and stir until it is fully incorporated and the mixture is smooth and glossy.
Pour the mixture into the prepared tin and bake for around 25 minutes, until just set. Remove from the oven and leave to cool.
To make the ganache, melt the dark and milk chocolate together in a bowl over a saucepan of gently simmering water. Stir in the whipping cream and the butter and beat until thick. Set aside until completely cold. Do not chill.
Using a 5cm pastry cutter (or the rim of a champagne flute, if you don’t have cutters), cut circles out of the cooled brownie. Sandwich together with the ganache. The brownie scraps can be used in a chocolate trifle, to make truffles, or simply eaten as they are.
