The are luscious and meltingly-squidgy squares of heaven.
3 sticks plus 2 tbs. unsalted butter
2 cups semi-sweet or bittersweet chocolate chips
6 eggs
2 cups caster sugar
1 tbs. vanilla extract
1 1/2 cups plus 2 tbs. all-purpose flour
1 tsp. salt
1 1/2 cups white chocolate chips
confectioner’s sugar for dusting
Heat the oven to 350°F. Grease a 9 x 13″ pan and line with parchment paper.
Melt the butter and the semi-sweet or bittersweet chocolate in a large pan over a low heat. Remove from the heat and allow to cool a bit.
Beat the eggs in a bowl with the sugar, then add the vanilla extract. Stir this into the semi-cooled chocolate, followed by the flour and salt. Fold in the white chocolate and spread in the pan.
Bake for 25 minutes. They will be ready when the sides pull away and the middle remains dark and gooey. Leave to cool in the pan, then cut into squares. Dust with confectioner’s sugar to serve.
Cooking with Nigella 