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1
Set a rack in the middle level of the oven and preheat to 350 degrees.
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2
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed.
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3
When they are combined, lower speed as far as you can and add the cocoa, corn syrup, and vanilla extract.
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4
Increase speed to medium again and beat until the mixture is lightened, about 3 minutes.
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5
Add the eggs one at a time, beating smooth after each addition.
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6
Lower the speed again and beat in flour.
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7
Remove the bowl from the mixer and mix for a moment with a large rubber spatula.
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8
Fold in a little more than half the white chocolate pieces.
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9
Scrape the batter into the prepared pan and smooth the top with an offset spatula.
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10
Bake the cake for about 40 to 50 minutes, or until a toothpick or a small knife inserted into the center emerges clean.
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11
Remove the pan from the oven and immediately scatter the remaining white chocolate pieces over the top of the cake.
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12
Return the pan to the oven for 1 to 3 minutes so that the white chocolate melts and crusts slightly.
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13
Cool completely on a rack.
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14
Wrap and refrigerate the pan so that the cake solidifies completelyat least 4 hours; overnight is best.
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15
This also makes the cake easier to cut.
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16
Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil, then pull it away.
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17
Use a ruler to mark, then cut the cake into 2-inch squares.
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18
For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
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19
Freeze for longer storage.
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20
If you plan to keep the brownies for any length of time, it is better to wrap them individually in cellophane.
