My Brownie…with Blonde Hair

This recipe does not need introduction or a charming story…It is introducing itself perfectly when coming out from the oven, carrying its charm in the aroma and taste…Do not fail to try!
100 g  butter
90 g coconut oil
185 g dark chocolate
85 g plain flour
40 g cocoa powder
80 g white chocolate
80 g milk chocolate
3 large eggs
200 g caster sugar
75 g light brown sugar
100 g white chocolate chips

Cut butter into small cubes, reak 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan half with hot water, sit the bowl on top, put over a low heat until the butter and chocolate have melted, then remove the bowl from the pan to cool to room temperature. Preheat oven to 180 C degrees and line a 20 cm square tin with baking parchment. Cut white chocolate and milk chocolate into chunks. Beat sugar and eggs until they look thick and creamy, pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Hold the sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour in, then gently fold in this powder. Finally, stir in the white and milk chocolate chunks. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and level it. Cover with white chocolate chips. Put in the oven and bake for 25 minutes. If the brownie wobbles in the middle after that, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust. Leave the whole thing in the tin until completely cold. Cut into small squares. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.


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