Dark Chocolate and White Chocolate Brownies
These rich, fudgy one-bowl dark chocolate and white chocolate brownies are such a crowd-pleaser. Perfect for parties, bake sales or even for pudding with a scoop of vanilla ice cream and drizzle of melted chocolate…
Servings: 16 brownies
Ingredients
- 180 g unsalted butter diced
- 180 g good-quality dark chocolate chopped
- 3 large eggs
- 200 g caster sugar
- 90 g plain flour
- Pinch of salt
- 1 tsp instant coffee granules optional
- 1 tsp vanilla extract optional
- 200 g good-quality white chocolate chopped into rough chunks
Instructions
- Preheat the oven to 180C/160C Fan. Grease and line a 20cm (8-inch) square tin with non-stick baking paper and set aside.
- Put the diced butter and chopped dark chocolate into a heat-proof bowl. Set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat) and allow it to slowly melt, stirring often until smooth. Alternatively, pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each. This is the quickest method but you have to watch closely and ensure it doesn’t overheat or the chocolate will burn and you will have to start again. Once melted, set aside to cool slightly.
- Stir in the sugar until dissolved, then add the eggs and give it a good mix.
- Sift in the flour and a pinch of salt. Add the coffee and vanilla extract, if using, and gently fold together until just combined to form a smooth batter. You want to avoid too much stirring once you've added the flour as it can make the brownies tough.
- Fold through half of the white chocolate chunks until evenly distributed throughout the batter. Again, be mindful of not stirring too much.
- Pour into the prepared tin. Scatter over the other half of the chocolate chunks and use a butter knife or spoon to push the chunks into the batter. Smooth over the surface. Now here’s the tricky bit… Bake in the oven for 25-35 minutes. The exact length of time will depend a) on your oven and b) how you like your brownies. For a fudgy, gooey brownie, you will need a shorter time. Remember, it will continue to bake after you remove it from the oven. You are looking for a just ‘set’ crinkly top with a slight wobble in the centre (the more gooey you like your brownies, the more wobble you want). It can be a bit of trial and error on the first attempt - but it is hard to think of a more delicious experiment!
- Remove from the oven and leave to cool in the tin completely. If they are very gooey, once cooled, cover and chill in the fridge to firm up.
- Remove from the tin and cut into 16 squares or 24 bite-sized pieces. Enjoy!
Notes
To Store: These brownies should keep well in an air-tight container for up to three days, but as with most baked treats they're best eaten the day they're made!
To Reheat: I love to warm the brownies up before eating. Pop on a plate and place in microwave for 20-30 seconds (will depend on your brownie size and microwave strength). You want the chocolate melted and the brownie warm.
To Freeze: you can either freeze the whole bake or individual squares for up to 3 months. Just make sure they are wrapped very well in cling film. Defrost at room temperature before serving - or you can heat in the microwave from frozen if serving warm.
Make ahead: these dark chocolate and white chocolate brownies will keep in an airtight container for up to 3 days. However, they taste best on the day they are made.
Baking time: how long you need to bake these brownies depends on how fudgy you want them. For a fudgier texture, go for a shorter time. Remember, they will continue to bake in the tin after you remove them from the oven so you always want them to be slightly underbaked. Plus, once they have cooled completely, you can chill them in the fridge to firm up. For a firmer, ‘cakier’ brownie, give them slightly longer in the oven. You still want to take them out before they are fully set though!
Serving suggestions: these dark chocolate and white chocolate brownies are great with coffee for elevenses or as a teatime treat. I also love them for pudding with ice cream or cream and a drizzle of melted chocolate. A handful of juicy berries is also delicious - or a few spoonfuls of berry coulis or compote. You can also dust with sieved icing sugar for a final flourish.