White Chocolate Chunk Brownies
Inspired by techniques from America's Test Kitchen.
Dark chocolate brownies with chunks of white chocolate folded through and pressed on top.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 2.6 g |
| Carbohydrate | 25.6 g |
| of which sugars | 18.9 g |
| of which free sugars | 18.9 g |
| Fat | 12.2 g |
| of which saturates | 7.2 g |
| Fibre | 1 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 105 g plain flour
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp baking powder
- 115 g unsalted butter
- 115 g dark chocolate (60-70% cocoa), finely chopped
- 100 g caster sugar
- 100 g dark brown soft sugar
- 1 tsp vanilla
- 2 large eggs, at room temperature
- 130 g white chocolate, cut into chunks 100 g for the batter, 30 g for the top
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin. Whisk together the flour, salt and baking powder.
- 2
Melt. Melt the butter and dark chocolate gently, then take off the heat and whisk in both sugars and the vanilla.
- 3
Eggs. Once the mixture is just warm, whisk in the eggs one at a time until thick and shiny.
- 4
Fold. Fold in the flour mixture, then 100 g of the white chocolate chunks. Spread in the tin and press the rest of the chunks into the surface.
- 5
Bake. Bake 24-28 min, until the top is set and a skewer comes out with moist crumbs; avoid the white chocolate pockets when testing.
- 6
Cool. Cool fully before cutting into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
