White and dark chocolate brownies

White and dark chocolate brownies
Preparation Time
10 minutes
Cooking Time
35 minutes
Ingredients (serves 10)
Melted butter, to grease
300g dark chocolate, finely chopped
125g butter, chopped
160g (2/3 cup) caster sugar
2 eggs, lightly whisked
150g (1 cup) plain flour
200g white chocolate, chopped
1 x 100g pkt walnut halves, chopped
Method
Preheat oven to 180°C. Brush a square 19cm (base measurement) cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang. Place dark chocolate and chopped butter in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture combines (see microwave tip). Stir in sugar and cook, stirring, for 3 minutes or until well combined.
Remove from heat and set aside for 5 minutes to cool slightly. Stir in eggs and flour. Add white chocolate and walnuts and stir until combined. Spoon into prepared pan and smooth surface with the back of the spoon.
Bake in oven for 25 minutes (a skewer inserted into the centre will come out slightly sticky). Remove from oven and set aside for 3 hours to cool completely. Cut into squares to serve.
Notes & tips
Prep: 10 mins (+ 3 hours 5 mins cooling time)
Keep brownies in an airtight container, away from direct sunlight, for up to 5 days. Alternatively, wrap portions in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Thaw in the fridge.
Microwave tip: Combine chocolate and butter in a microwave-safe bowl. Heat, uncovered, stirring every minute, on Medium-High/650watts/70% for 1 1/2 - 2 minutes or until smooth.