Chocolate lover? You’ve come to the right place.

These brownies are made with 100% dark, milk, and white chocolate with a crunch top, gooey inside, and molten chocolate middle. I’m not a chocolate person, and even I couldn’t stop eating these. I made this recipe when an old friend asked for brownies for her birthday but gave me no parameters. The ingredients evolved as I started baking, and the addition of white chocolate was a spur of the moment idea. I’ve never had better brownies in my life.

Happy Baking,

Ivy B. Lake

For this recipe you will need an electric mixer, a 7×11″ rectangular pan with 2 inch sides, 1 medium bowl, 1 large bowl, a medium saucepan, parchment paper, wax paper, and 2 small bowls.

Ingredients:

• 1 cup unsalted butter (2 sticks)
• 1 1/2 cup all purpose flour (+2 tbsp)
• 4 oz. 100% baking chocolate (anything above 75% will do)
• 1/2 tsp. salt
• 4 eggs
• 2 cups sugar
• 1 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup cocoa powder
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees. Butter your pan and sprinkle flour on top. Cut a piece of parchment into a rectangle to directly fit on the bottom. Place inside and butter and flour again.

Melt your baking chocolate bricks and 2 sticks of butter in the saucepan over medium heat until smooth. Pour into the small bowl to cool.

Beat your eggs in a large bowl until frothy, then add sugar and vanilla. Add the cooled chocolate/butter and mix well.

Sift flour, salt, baking powder, baking soda, and cocoa powder in the medium bowl. Slowly add this to the large bowl, mixing by hand with a whisk.  Fold in 1 cup of the milk chocolate chips. Set this batter aside.

In another small bowl, toss the white chocolate chips and remaining milk chocolate chips with 2 tbsp. of flour and coat them completely.

Pour half the batter into the pan and smooth down with a spatula. Sprinkle the flour-covered chips in a layer over the batter. Pour the remaining batter over this. Bake for 20-26 minutes. Note that using a toothpick to test doneness will never work because of the melted chocolate in the middle being wet. The edges will be crusty and the center will appear softer. Let the pan rest for a good 45 minutes, then flip the brownie out onto a cooling rack covered with wax paper. Let this cool for 2 hours.

After the brownie is completely cool, cut into 2 inch squares with a serrated knife. To store, put in an airtight container with wax paper separating each layer of brownie squares and put in the fridge.

I hope you enjoy these squares of chocolate heaven!