3 cups (450g) of dark chocolate (over 70% purity is best)
1 & 1/4 cups (280g) of unsalted butter
6 medium eggs
1 & 3/4 (400g) of caster sugar/superfine sugar
1 cup 120g of sifted white flour
1/2 cup (50g) of unsweetened cocoa powder
2/3 cup (100g) of white chocolate chunks
1/2 cup (70g) of hazelnut chunks
2 tbsp of unsweetened cocoa powder (for dusting)
1. Preheat the oven to 350°F (180°C). Place the chocolate into a simmering bain marie/water bath. Let the chocolate melt for a minute. Break up the butter and add to the pan. Grease your baking dish with some butter or oil. Cut a piece of baking paper and cut into the corners at diagonals, press the paper into the tin. Cut off any excess paper.
2. Stir the sugar into the melted chocolate. Then add the eggs to the mixture and mix well, make sure that the mixture is not much hotter than room temperature. Add the flour and cocoa and mix roughly by hand. Then use an electric beater to whip for 30 seconds, the mixture will turn a lighter colour and get a beautiful fluffy consistency.
3. Gently stir in the white chocolate and hazelnut chunks. You can replace this with cherries, fudge or even milk chocolate. Pour the mixture into the brownie tin and spread using a rubber palette knife. Place the brownies in the oven for 15 to 20 minutes, the brownies are ready when you can place a skewer in and it comes out with crumbs.
4. Let the brownies cool on the surface for an hour and then remove from the tin, you can speed up the cooling time by placing in the fridge. Heat a long knife by placing in a jug of warm water and wipe the blade with a cloth. Cut the ends of the brownie off for neat presentation, reserve them for yourself later. Cut the brownies on the paper. Dust the tops with cocoa powder. Enjoy on their own or with some vanilla ice cream.
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