Inspired by BBC "Good Food" magazine.
185g dark chocolate, broken into pieces (I use 70% cocoa solids)
185g unsalted butter, cut into small cubes
200g golden caster sugar
85g plain flour, sieved
40g cocoa powder, sieved
100g white chocolate, roughly chopped (you can use milk chocolate or mix both)
Place the butter and dark chocolate in a bowl, and place it over a pan with simmering water. Put over a low heat until the butter and chocolate have melted, stirring occasionally. Leave it to cool down.
Break the eggs into a large bowl and tip in the sugar. Whisk the eggs and sugar with an electric mixer for about 5 minutes, until they look thick, creamy, and milky.
Pour the cooled chocolate mixture over the mixed eggs and gently fold together with a spatula in a figure of eight, moving the bowl round after each folding so you can get at it from all sides. Do not be tempted to use a mixer – the idea of putting them together gently and slowly is to not knock out the air from the mixture.
Next in the same way add flour and cocoa powder. It is better to sieve them evenly on the top of the chocolate mixture and then mix in a figure of eight until it looks fudgy.
Add chopped white chocolate into your mixture and stir gently. Pour the mixture into a square 20x20cm tin lined with a baking paper and bake in preheated oven (fan 160C) for about 25 minutes.
The top of your brownie should look like a paper, and middle should not be too wobbly. Turn off the heat, open the oven and leave it to cool down in it. Brownie will continue to cook for few minutes, so it is important to not overcook it in the oven – 25 minutes is enough.
Leave it to cool completely, cut into squares and serve. It tastes better next day.