- 375g/13oz butter, plus extra for greasing
- 375g/13oz dark chocolate
- 6 free-range eggs
- 350g/12oz caster sugar
- 1 tbsp vanilla extract
- 225g/8oz plain flour
- 1 tsp salt
- 250g/9oz white chocolate, chopped
- 2 tsp icing sugar
- Preheat the oven to 180C/355F/Gas 4.
- Line the sides and base of a 33cm x 23cm x 5.5cm/13in x 9in x 2in baking tin with aluminium foil and lightly grease with butter.
- Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt.
- Place the eggs, sugar and vanilla extract into a clean bowl and whisk together well.
- Once the chocolate and butter have melted, set aside and allow to cool slightly.
- Add the egg mixture and whisk to combine.
- Sift the flour and salt together then fold into the chocolate mixture.
- Add the white chocolate pieces and mix to combine.
- Pour the mixture into the baking tin and place into the oven to bake for 25 minutes. Remove from the oven and allow to cool in the tin.
- To serve, remove from the baking tin and cut the brownie into squares while still warm. Pile up the brownie squares onto a large plate and sprinkle with icing sugar.