Decadent Fudgy Dark Chocolate Brownies with White Chocolate Chunks
Rich, dense, and intensely chocolatey fudgy brownies with crinkly shiny tops, loaded with chunks of melting Belgian white chocolate throughout every square.
Ingredients
Ingredients
Step-by-Step Method
Melting Chocolate and Butter
In a heatproof bowl set over a pot of barely simmering water (bain-marie), gently melt dark chocolate and cubed butter together until glossy and smooth.
Whipping Eggs and Sugar
In a large mixing bowl, beat eggs and granulated sugar with a mixer for 4-5 minutes until pale, thick, and ribbony.
Combining Chocolates
Slowly pour the warm melted butter-chocolate mixture into the whipped eggs, gently folding with a spatula.
Sifting Dry Ingredients
Sift all-purpose flour and fine sea salt directly over the batter.
Folding In Flour
Gently fold with a spatula just until flour streaks disappear to keep the texture dense and fudgy.
Adding White Chocolate Chunks
Fold in two-thirds of the chopped white chocolate chunks into the batter.
Filling Baking Pan
Pour batter into an 8x8 inch square baking tin lined with parchment paper.
Topping with White Chocolate
Scatter the remaining chopped white chocolate chunks across the surface of the brownie.
Baking
Bake in a preheated oven at 170°C (340°F) for 22-25 minutes until the top is crinkled and a toothpick inserted in the center comes out with moist fudgy crumbs.
Cooling and Slicing
Let the brownie cool completely in the pan for at least 1 hour before slicing into clean, sharp squares.
Chef's Tips & Tricks
Whip eggs and sugar vigorously for 4-5 minutes until pale and ribbony; this is the culinary secret that creates the paper-thin shiny crinkle crust on top.