Prep time: 30 mins

Cooking time: 25 mins

Makes 9


185g dark chocolate (70% cocoa)

185g salted butter

3 large free-range eggs

100g caster sugar

175g dark soft brown sugar

85g plain flour

40g cocoa powder

100g white chocolate, either chunks or buttons

1 tsp sea salt flakes


Place the dark chocolate and butter into a large glass bowl over simmering water and leave to slowly melt.

Meanwhile, whisk together the caster and brown sugar and the eggs until they double in size and are light and fluffy - it should take about 5 to 10 minutes.

When the chocolate and butter have melted, pour them into the beaten eggs and mix, being careful not to knock the air out.

Sift in the cocoa powder and flour, then use a metal spoon to fold it through, again being careful not to knock the air out.

Pour the brownie mix straight into a Masterclass square brownie tin (20cm x 20cm).

Sprinkle over the white chocolate and scatter a little sea salt over the top of the brownie before baking.

Bake in a preheated oven at 170°c for approximately 20 to 25 minutes.

When ready, remove from the oven and leave to cool before slicing and serving.


Products Used

MasterClass Sky Blue Cast Aluminium Shallow Casserole Dish with Lid, 4 L

MasterClass Non-Stick Brownie Pan, 27cm x 20cm