290 g dark chocolate (chopped)
90 g (6 tablespoons) butter
150 g (3/4 cup) sugar
1 teaspoon vanilla extract
1 pinch of salt
140 g (1 cup) flour
1/2 cup white chocolate (crushed)
Preheat your oven to 150 degrees. Grease the bottom and sides of a 20 cm square cake tin with a little soft butter and cut a piece of greaseproof paper so that it hangs slightly from the bottom.
Melt the butter in a medium saucepan, take it off the heat, add the chocolates and stir with a spatula until the chocolate melts. (You can also do this in the microwave by taking it out and mixing it once in a while.)
Beat eggs, sugar and vanilla in mixer bowl. Continue whisking by slowly pouring melted butter chocolate into it.
Add the flour, salt and white chocolate as well and beat just until mixed. Pour the mixture into your square mold and bake in the oven for about 35-40 minutes. (If the consistency you like in brownie is more runny, then you can reduce your cooking time to 30 minutes.) Take it out and let it cool.