Rich and fudgy chocolate brownies with chunks of white chocolate… what’s not to love?
Brownies with chunks of white chocolate
200 g butter
200 g dark chocolate, Guanaja 70% from Valrhona
125 g flour
265 g sugar
½ tsp salt
125 g white chocolate, Ivoire 35% from Valrhona
Preheat the oven to 180 degrees celcius. Melt the butter in a casserolle, add the chopped dark chocolate to the melted butter and let it melt to combine. Whisk the flour, eggs, sugar and salt in a bowl until smooth and fluffy. Slowly add the chocolate-butter mixture. Chop the white chocolate and add it to the brownie batter. Pour the brownie batter into a square cake tin (22 cm x 22 cm) lined with baking paper. Bake for about 25 minutes.
The brownies have to rest before getting cutted into squares. Preferably over night, but for at least 4 hours.