I have been working on this brownie recipe since I was 13. I am now 23 and I can safely say they are deathly but absolutely delicious. These are not your ordinary 'cake-like' brownies. They are moist and gooey on the inside with a harder top, and the white chocolate chunks across the bottom adds an extra special additional dimension. —Susie Flory
Butter and line a large baking tin, preheat the oven to 160 degrees fan, and scatter the white chocolate chunks across the bottom of the tin.
Break up the dark chocolate and butter and melt over medium heat in a Bain Marie (google this is you don’t know what it is lol).
Meanwhile, beat the eggs, sugar, and flour in a separate bowl. Once chocolate/ butter mixture has melted add It to the eggs etc.
Once all the ingredients have been mixed, add it to the baking tray and spread over the white chocolate chunks- keeping the chunks flat on the bottom.
Bake in around 45 minutes to 1hr15 (depending on the heat of the oven). The idea is that a skewer comes out almost clean with a tiny bit of mixture on it.
You can either cook it for less time and serve it with ice cream as a dessert or cook it for slightly longer, so it hardens slightly more. Bear in mind that the mixture will harden when you leave to cool.
Serve it cold on its own, or warm with a dollop of ice cream.