These brownies have a thousand layers and taste a million times better than regular brownies!
150g butter cubed
300g dark chocolate chopped
375g golden caster sugar
150g plain flour
45g cocoa powder
1 1/2 tsp baking powder
200g white chocolate chopped
200g dark chocolate chopped
Preheat oven to 180C.
Line a 22cm square baking tin with parchment.
Make the brownie batter:
Add the cubed butter and 300g of chopped chocolate to a heatproof bowl, and place over a pan of simmering water ensuring the base of the bowl doesn’t touch the water. Allow the butter and chocolate to melt and stir together. Set aside and allow to cool to room temperature.
Take your eggs and caster sugar and using an electric whisk beat together until light and fluffy - approximately 5 minutes. In a separate bowl sift together the flour, baking powder and cocoa and mix to combine. Fold the chocolate mixture into the eggs ensuring you don’t take all the air out of the mixture. Pour the chocolate egg mixture into the bowl with the flour and fold once again until fully incorporated and there are no pockets of flour.
Assemble your brownies:
Chop 200g of white chocolate and 200g of dark chocolate, cutting at an angle with your knife to achieve long shards of chocolate.
Pour a small amount of the brownie batter into the prepared tin - roughly ¼ of the mix and just enough to cover the base. Next sprinkle over an even layer of your chopped white chocolate, followed by another ¼ of batter. Repeat this alternating the white and dark chocolate shard layers until you finish with a sprinkling of dark chocolate on the top.
Place your brownies into the middle of the oven for 30 - 35 minutes until the middle is just set but still a little fudgey. Allow to cool in the tin, then remove and slice. You will be able to see all the delicious chunks of chocolate - delicious!