Dark Chocolate Brownies with White Chocolate Chunks – Easy Recipe

Put the dark chocolate and butter in a heatproof bowl.
5 oz. dark chocolate, ½ stick butter
Place the bowl on a pan of gently simmering water (au bain-marie) and let the chocolate and butter melt. Stir occasionally.
When everything has melted well, add the tablespoon of syrup.
1 tablespoon Dutch sugar syrup
Mix well with a spatula and remove the bowl from the heat.
Put the granulated sugar, brown sugar, and eggs in a separate bowl.
¾ cup sugar, ⅓ cup dark brown sugar, 2 eggs
Mix briefly, just enough to mix everything well.
First, add half of the egg mixture to the melted chocolate, little by little, while stirring gently with the spatula.
Then, mix the rest of the egg mixture for 3 minutes at high speed with a mixer until it thickens and doubles in volume.
Gently fold the egg mixture into the chocolate mixture with a spatula.
Sift the flour, cocoa powder, baking powder, and salt over the batter and mix everything well with the spatula.
5 tablespoons all-purpose flour, 3 tablespoons Dutch unprocessed cocoa, 1 teaspoon baking powder, ⅛ teaspoon salt
Add the coarsely chopped white chocolate and mix well again.
4 oz. white chocolate
Pour the batter into the baking tin and smooth the top.

Place the brownie in the oven and bake for about 25 minutes.
The top should be slightly darker, and the brownie should have risen slightly.
Check with a skewer whether it is done. It is perfect if there is still a thin layer of chocolate on the skewer.