TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 18 brownies
LEVEL: Easy

ingredients

  • 3 sticks plus 2 tablespoons unsalted butter
  • 12 ounces best-quality bittersweet chocolate
  • 6 eggs
  • 1 3/4 cups superfine sugar
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup white chocolate buttons, chips, or morsels
  • 1/2 cup semisweet chocolate buttons, chips or morsels
  • Approximately 2 teaspoons confectioners' sugar, for garnish
    • Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
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      Directions

      Preheat the oven to 350 degrees F.

      Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
      In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

      Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

      Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

      To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on December 23, 2012

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        My fiance made these for me, and they were amazing. Two changes: I'm not a fan of white chocolate, so he used milk chocolate instead, and we never have all purpose flour in the house, so he used soft wheat flour instead.

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      • on June 29, 2012

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        Everyone loved these. I made a batch out of curiosity and a craving for chocolate. I took half to work to save my family from themselves (they are heathens, lol and my staff fought over "who ate the last one". A definite keeper!

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