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Snow-Flecked Brownies  

Snow-Flecked Brownies

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.

Do make the entire recipe, although it might seem a lot - I promise they will get eaten! Of course you could halve the quantities and make 10 brownies in a smaller tin (9inch).

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7 comments: to “ Snow-Flecked Brownies

  • Chats the Comfy Cook
    4 November 2009 at 18:41  

    I love this one. I love brownies. What are the buttons you mention?

    I have not found any white chocolate around, for month, just white chipc which are not chocolate. I could use these which are terrible or substitute real chocolate and lose that white. Any preferences?

    Yeah Brownies. Thanks Maria. It must be hard without Rosie. Send her my love and hopefully we will see her well very soon.

  • Maria♥
    4 November 2009 at 19:37  

    Over here in the UK some specialist shops sell big bags of white chocolate buttons but you can use white chocolate chips. If you can't get hold of good quality white chocolate that you can chop up yourself into chunks, then you could use milk or dark chocolate.

    It's hard not having Rosie around, only cos I miss her! I am hoping she feels better soon. I will pass on your well wishes.


  • amira falisa
    7 November 2009 at 04:45  

    If I reduce the quantity of sugar, is it ok? Coz I love choclaty, gooey, brownies, but not too sweet. Say 200 gm?

  • Maria♥
    7 November 2009 at 10:11  

    Hi Uji

    Feel free to experiment and try with less sugar and let us know how they turn out! I can understand the sugar content may seem a lot to some people but this recipe produces a big batch of brownies! Good Luck.


  • buy rift account
    17 October 2011 at 07:52  

    OH my! that looks very luscious.. that makes me drool.=D

  • Anonymous
    27 May 2012 at 18:06  

    Hi Maria,
    I came to this blog just by chance as I was looking for a nice simple recipe for brownies.
    This one sounds good enough for a novice such a me.
    Also I've been through some of your other recipes & they sound good too.
    Would want to try them sometime.

  • Hayley
    15 August 2012 at 22:44  

    They look great! I shall have to give them a try X