The only way in which I've deviated from the original recipe is to double all the quantities, since I reckon if you're going to make the effort you may as well make lots. This quantity of mix fills a large mixing bowl nearly to the brim and makes around 80 modestly-sized brownies (you want them modestly-sized as they're pretty rich).
370g unsalted butter
370g dark chocolate (any cheapo chocolate works fine but Green & Black's is especially good)
170g plain flour
80g cocoa powder
200g white chocolate chips
8 medium eggs
550g caster sugar
- In a medium microwavable bowl, put the butter cut into smallish cubes & the chocolate broken up a bit, and microwave for 2 minutes. Stir well until combined & leave to cool
- Preheat oven to 160°C.
- Line a tin (the big one I used was about 40cm x 30cm) with non-stick baking parchment. In a medium/large bowl, sieve the plain flour and cocoa powder together.
- In a large mixing bowl, break the eggs and add the caster sugar. Beat with an electric mixer until mixture is thick & creamy, almost mousse-like and nearly doubled in volume. This can take 3-8 mins.
- Pour the cooled chocolate mixture over the eggy mousse (it must be cooled enough or the eggs will curdle), then gently fold together with a rubber spatula (trying not to beat the air out of the mousse).
- Re-sieve the cocoa and flour into the eggy chocolate mixture. Fold until everything is combined.
- Add the chocolate chunks, and fold until evenly distributed.
- Pour into the tin and bake for 30-35 mins. The top will start to look papery and the edges will be coming away from the sides a bit. It will still be quite wobbly but that's fine.
- Put into the fridge (don't cut it yet!), preferably overnight.