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375g best quality dark chocolate
375g unsalted butter at room temperature
1 tablespoon real vanilla extract
6 eggs (large)
350g caster sugar (superfine)
1 teaspoon salt
225g plain flour
250g white chocolate buttons or chips, or white chocolate chopped into chunks (or your own choice of chocolate)
2 tsp icing sugar, for dusting
Tin measuring approx 33cm x 23cm x 5.5cm
Preheat the oven to 180C/Gas 4/350F.
Line the sides and base of a 33 x 23 x 5.5com baking tin with foil or baking parchment.
Melt the butter and dark chocolate together in a large heavy based pan.
In a bowl or wide mouthed large measuring jug, beat the eggs together with the caster sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or choped white chocolate. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for 25 minutes, You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gungey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with icing sugar pushed with a teaspoon through a small sieve.