Ingredients

13 ounces unsalted butter
13 ounces best-quality dark chocolate
6 eggs
12 ounces sugar
1 tablespoon real vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon fine salt
9 ounces white chocolate chips, or good white chocolate, chopped
Approximately 2 teaspoons powdered sugar, for dusting

Directions

Special Equipment: 20
birthday candles, optional

Preheat the oven to 350 degrees F.

Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large
measuring glass, beat the eggs together with the 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. Beat just to combine and then scrape into the prepared pan. 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 powdered sugar
pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy
the festive scene.