Ingredients
Equipment
Method
- Preheat the oven to 180° C. Grease and place baking paper in a square baking pan of about 22 cm wide. Also, in a small bowl, sift the flour with the salt.
- Melt the chocolate in pieces with the butter, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add both ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.The second is in the microwave, adding both ingredients to a medium microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted.
- In a large bowl add the eggs with the egg yolk, sugar and vanilla extract. Beat with an electric mixer or a balloon whisk for 2-3 minutes until a light, fluffy and lighter colored mixture is obtained.
- Carefully add the white chocolate mixture (which should no longer be hot) to the bowl with the egg mixture and beat for 30 seconds more. Finally, add the flour mixture with the chocolate chips and incorporate with a rubber spatula until a smooth, lump-free mixture is obtained.
- Pour the mixture into the pan and spread it with a rubber spatula to make it even. Bake the brownies at 180° C for approximately 25-30 minutes until they are firm around the edges but when a toothpick or knife is inserted in the middle, some brownie batter still comes out.
- Once the brownies are ready, remove them from the oven, let them rest for 20 minutes inside the pan and then unmold them and place them on a rack to cool completely before cutting. When cool, cut into 16 equal portions.