Super Chocolate Chunk Fudge Brownies
- 3/4 cup sugar
- 1/3 cup butter
- 8 oz bittersweet chocolate, chopped
- 2 eggs
- 1 tsp vanilla
- 3/4 cup flour
- 1/4 tsp each baking soda and salt
- 4 oz white chocolate, chopped
In saucepan over medium-high heat, bring sugar, butter and 2 tbsp water to a boil, stirring occasionally. Remove from heat; stir in half of the bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time; whisk in vanilla.
In separate bowl, whisk together flour, baking soda and salt; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment paper-lined 9 inch square metal cake pan.
Bake in centre of 325F oven for 30 minutes or until tester inserted in centre comes out with a few crumbs clinging. Let cool in pan on rack. (Make ahead: Wrap with plastic wrap and store for up to 3 days or freeze in airtight container for up to 2 weeks.) Cut into squares.