- In double-boiler, melt together:
200 g. bitter chocolate
200 g. butter
Remove from heat, let it cool. Meanwhile, as it cools, do steps 2, 3.
- Meanwhile, in a mixing bowl, beat together:
1 c. sugar
- In a separate bowl, break up into squares:
100 g. bitter chocolate
100 g. milk chocolate
100 g. white chocolate
- When chocolate butter mixture is cool, fold it into the egg sugar mixture. Add in:
5-6 tbsp. cake flour
- Pour batter into a baking dish (I had a ~10 x 7 in. that worked well). Spread the mixed chocolate squares over the batter. Some will sink in a bit.
- Bake at 180 degrees C / 350 F for 45 min. (more or less, depending on your oven).
- Enjoy! This is the main thing.
- I'd consider reducing the butter a little bit. Sometimes I felt it to much.
- I didn't expect the batter to rise or get at all cakey so I used 6 tbsp. of flour. But amazingly, they do rise and actually become quite cakey so next time I'd aim for just 5 tbsp.
- The chocolate chunks in the brownie are great, even considering that I used a (cheaper) Israeli "cow" chocolate. Though biggish chunks are nice, next time I'd consider trying to get the pieces even smaller, more like choc. chip size. Or just use choc. chips, if you have access to those. This would also help the bigger chunks from sinking and lining the bottom of the brownies.
- When warm, the chocolate chunks are soft and gooey. When cold they are hard. Both are tasty.