Yield: 18 brownies
* 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.
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.