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Prep time
20 minutes
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Cook time
50 minutes
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Serves
16
Author Notes
After 7 years spent perfecting this recipe- I think I'm finally there. These brownies are exactly how they should be; moist and gooey in the middle with a crunch on top. The white chocolate chunks add in a whole new dimension. —Susie Flory
Ingredients
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350 grams
Quality dark chocolate
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350 grams
Salted butter
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450 grams
Sugar
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210 grams
Plain flour
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5
Eggs
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1 tablespoon
Coarse salt
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2 packets
White chocolate
Directions
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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.
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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).
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Meanwhile, beat the eggs, sugar, and flour in a separate bowl. Once chocolate/ butter mixture has melted add It to the eggs etc.
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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.
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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.
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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.
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