Food Network: Triple Chocolate Brownies

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Triple Chocolate Brownies
Recipe courtesy Nigella Lawson

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.

Instructions
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.