Time: 45min
Prep:20min
Cook:25min
level: easy
Ingredients
- 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
- Chocolate frosting
- Marshmallow
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter and 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.
- Remove from the oven, spread even chocolate frosting on the top as much as you want then top it with marshmallow . Put it back for 5mins in the oven or till it showed light brown in the marshmallow.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar and more chocolate chip.enjoy.
