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1
Preheat oven to 350 degrees.
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2
Butter 9- by 9- by 2-inch metal baking pan.
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3
Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan.
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4
Stir over low heat till melted and smooth.
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5
Remove from heat.
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6
Add in 1 c. sugar and stir till sugar dissolves, about 1 minute.
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7
Stir in vanilla extract.
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8
Whisk Large eggs and 1 c. sugar in large bowl to blend.
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9
Whisk half of egg mix into chocolate mix.
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10
Using electric mixer, beat remaining egg mix till pale yellow and slightly thickened, about 3 min.
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11
Gently fold chocolate mix and salt into egg mix.
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12
Gently mix in flour, then white chocolate chips.
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13
Spoon into prepared pan.
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14
Bake brownies till tester inserted into center comes out with moist crumbs attached, about 28 min.
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15
Transfer to rack.
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16
Cold completely.
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17
(Can be made 1 day ahead.
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18
Cover; let stand at room temperature.)
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19
Cut brownies into squares.
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20
Serve with Creme Anglaise and ice cream.
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21
This recipe yields about 12 brownies.
