350g 70% dark chocolate, cut into chunks
2 ½ cups caster sugar
1 ⅔ cups plain flour
1 cup dark Dutch cocoa powder
1 cup roughly chopped white chocolate
31cmx 22cm deep baking tin (or equivalent sized) lined with baking paper.
Preheat oven to 175˚C (about 335˚F). Melt dark chocolate and butter together in the microwave at a low heat. Heat in bursts of 30 seconds, stirring in between until smooth and melted. Beat eggs with caster sugar in a separate bowl until pale and creamy. Stir in chocolate mixture. Sift flour and cocoa into mix, and stir to combine. Mix through chopped white chocolate and pour into tin. Sprinkle with about 1/2 teaspoon of flaky sea salt and bake for 40 - 45 minutes until cooked through. Cool in the tin before cutting.
These are luscious, deep, fat brownies, so don't cut them too big... besides you can always have two!
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.