375 grams (1 1/2 cups) unsalted butter
375 grams (1 1/2 cups) dark or bitter-sweet chocolate
6 eggs, at room temperature
350 grams (1 1/2 cups) granulated sugar
1 tablespoon vanilla extract
225 grams (1 cup) all-purpose flour
1 teaspoon salt
250 grams (1 cup) white chocolate chips
approximately 2 tablespoons confectioner's sugar for dusting
Preheat the oven to 180 C or 355 F. Line a 12" x 9" x 3" pan with foil or parchment paper.
Melt the butter and dark chocolate together in a large heavy-bottomed pot over medium-low heat. Remove from the heat and set aside to cool slightly.
In a large measuring cup, beat the eggs together with the granulated sugar and vanilla. Add to melted chocolate and beat well.
Fold in the flour and salt and then stir in the white chocolate chips. Pour batter into the prepared pan.
Bake for 25 - 35 minutes, but keep an eye on them. It is literally minutes between unbaked and over-baked brownies. The top will be dried to a slightly paler brown with speckles and the middle will remain dark, dense and gooey - and they will continue to cook slightly as they cool.
Allow to cool for about an hour (if you can!) and then cut into 1 1/2-inch squares and sprinkle with confectioner's sugar. Pile high on a tray and serve, basking in the compliments.
Pairs Well With
These brownies are the epitomy of decadence. Do make the entire recipe, although it might seem a lot - I promise they will get eaten!