Double Chocolate Brownie by Marco’s New York Italian
INGREDIENTS
• 136g butter • 136g dark chocolate • 272g caster sugar
• 102g cocoa • 102g flour • 102g white chocolate pellets • 4 eggs
METHOD
1. Whisk the eggs and sugar until pale and fluffy. Melt the butter and chocolate together in a Bain Marie. Fold the chocolate mix into the egg mix. 2. Next fold the rest of the ingredients in and leave to cool before you add the white chocolate chunks in, or they will melt. Mix well and pour into lined trays 3. Allow to cool in a cool dry place, do not refrigerate you don’t want this to set before portioning.
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