Black and White Rich Brownies

If you don't have a double broiler, you can use a saucepan and heatproof mixing bowl that will fit over it. Put the chocolate and butter into the bowl then set it over the pan that is half-filled with boiling water. Stir until the mixture is melted.


Yield 1 8x10-inch pan Prep Time 40 minutes Baking Time 45 to 50 minutes

230 grams unsweetened chocolate
1 1/2 cups butter
8 eggs
3 1/2 cups sugar
2 tablespoons vanilla extract
4 cups bread flour
500 to 750 grams white chocolate chunks

1 Melt chocolate and butter together in a double boiler.
2 Transfer mixture to a mixing bowl. Cool to room temperature.
3 Slightly beat eggs then mix into the melted butter and chocolate mixture.
4 Add in the sugar and vanilla. Fold in the bread flour. Set aside.
5 Grease and flour an 8x10-inch square pan; using this size ensures the perfect fudgey brownie texture. Line pan with parchment paper.
6 Pour half of the brownie batter into the pan. Spread evenly.
7 Top the brownie batter with half of the white chocolate chunks.
8 Spread the remaining brownie batter over the white chocolate chunks.  
9 Top the brownie batter with the rest of the white chocolate chunks.
10 Bake at 325ºF for about 45 to 50 minutes. Cut into 2-inch squares.

Photography by Patrick Martires │Styling by Paulynn Chang-Afable