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.
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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By lisetica
on February 07, 2012
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I tried this recipe with the Wilton mini brownie molds, and I think you should decrease the flour by 1/2 cup. They turn out slightly dry, more like a little piece of chocolate cake than a brownie
By Cassandraaa
on December 15, 2011
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These brownies are delicious! and very easy to make (except for the cooking time.. I put them in the oven and set the timer for 25 mins. I then had to leave them in for another 10 minutes after that and by that stage the edges were getting a bit crunchy so i took them out and let them cool. I started cutting and removed the brownies from around the edges but had to leave the middle part and put it back in the oven for a bit longer as it was too gooey. I let them sit in the tray over night and I checked on them this morning and they are still slightly gooey but hold their shape and taste great! I think next time i might use two smaller cake tins instead of one! I Will definitely make these brownies again.. just have to keep trying until I get it right! x
By diane4zs_1747367
Cape Coral, FL
on December 05, 2011
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Very good brownies. I needed a lot of brownies for my daughter's 3rd grade class so I used a large pan (cookie sheet lined in parchment and dropped the time to 20 minutes and they turned out perfect.
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