Ingredients

(For a 9 x 13 pan)

• 1 1/3 cup cocoa powder
• 1 tsp salt
• 1 cup unsalted butter
• 3 large eggs, warmed to room temperature
• 2 large egg yolks, warmed to room temperature
• 2 3/4 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/2 cup brown sugar, light or dark
• 1 cup all-purpose flour
• 1 1/2 cups white chocolate chunks

Method

1. Preheat the oven to 180°C.
2. Line the baking dish with foil or parchment paper and lightly grease it.
3. Place eggs in a bowl of warm water for a few minutes until slightly warm.
4. Add cocoa powder and salt to a heatproof bowl and set aside.
5. Melt butter in a light-colored heavy pan over medium heat. Stir continuously as butter melts and forms a cream-colored foam. Reduce heat to low if necessary. Continue stirring until milk solids turn dark brown.
6. Pour melted butter into the cocoa powder bowl, including the milk solids. Stir and set aside until slightly warm (5-10 minutes).
7. In a large mixing bowl, combine room-temperature eggs, yolks, and powdered sugar. Mix until no traces of sugar remain.
8. Stir vanilla extract into the cocoa butter mixture.
9. Add this mixture to the eggs and sugar. Mix until thick. Ensure brown sugar is clump-free and fold into the batter. Fold in the flour. The batter will be very thick.
10. Fold chocolate pieces into the batter.
11. Pour batter into the prepared pan. Bake for 20-25 minutes until brownies puff up with a glossy top. A toothpick inserted in the center should come out with wet batter streaks.
12. Cool brownies completely in the pan.
13. Lift out using the parchment or foil and slice into squares.
14. Drizzle some while chocolate ganache on top of the brownies (optional). To make the ganache, mix 75gms double cream with white chocolate chunks.