100g dark chocolate (minimum 50% cocoa solids), chopped
85g milk chocolate, chopped
50g white Chocolate chopped and popped into the freezer for 30 mins.
115g unsalted butter, diced
200g caster sugar
1 tsp vanilla extract or vanilla bean paste
2 large eggs, beaten
1 large egg yolk
100g plain flour
60g self-raising flour
40g cocoa powder
Preheat the oven to 170ºC/325ºF/gas mark 3
Combine the dark and 25g of the milk chocolate in a heatproof bowl. Add the butter and melt together carefully in a microwave in 20 second bursts or over a pan of simmering water. Stir until smooth and combined and leave to cool slightly.
Add the sugar, vanilla and beaten eggs and egg yolk to the melted chocolate and butter and mix to combine.
Sift both of the flours and cocoa powder into the bowl and mix until smooth. Fold in the remaining 60g of milk chocolate and the white chocolate spoon into the prepared tin. Spread level with a palette knife and bake on the middle shelf of the preheated oven for 20 minutes. Remove from the oven and sprinkle with the Candy Cane splinters bake for a further 5-10 mins. Leave to cool completely in the tin before cutting into squares.