Snow-Flecked Brownies
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Makes 20 Servings


    • 3 sticks plus 2 tablespoons unsalted butter
    • 13 ounces best-quality semisweet or bittersweet chocolate
    • 6 eggs
    • 2 cups superfine sugar
    • 1 tablespoon pure vanilla extract
    • 1-1/2 cups plus 2 tablespoons all-purpose flour
    • 1 teaspoon salt
    • 9 ounces white-chocolate buttons, preferably Montgomery Moore, or good white chocolate, chopped
    • Approximately 2 teaspoons confectioners’ sugar for dusting


Baking Directions:

Preheat the oven to 350°F. Line the sides and base of a 13 x 9 x 2 inch baking pan with aluminum foil or baking parchment.Melt the butter and dark chocolate together in a large heavy-based pan over a low heat. In a bowl or large measuring cup, beat the eggs together with the superfine 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 chopped white chocolate.  Beat to combine, then scrape and pour the brownie mixture into the prepared pan.Bake for about 25 minutes. You can see when the brownies are ready because the top fries 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 confectioners’ sugar pushed with a teaspoon through a small sieve, and dotting with birthday candles, as you go. Set alight and enjoy the festive scene.