300 grams bittersweet or semisweet chocolate, chopped
2/3 cup unsalted butter
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
90 grams white chocolate chips or chunks
90 grams milk chocolate chunks
Preheat oven 325 F and grease and line an 8-inch pan with parchment paper. In a bowl resting over a pot barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla. Stir in eggs, one at a time. Stir in flour and salt. Fold in white and milk chocolate.
Bake for 35 to 40 minutes, until a tester inserted in the center of brownies comes out clean. Cool before slicing.
*I changed some ingredients I used 300 g of dark chocolate chips (50% cocoa) then 90 grams of semisweet chocolate chips instead of milk. I ran out of vanilla extract so I used almond extract, it turned out well and you can really smell the almonds in the brownies. I top it up with chopped pecans. enJOY!
Source: Anna Olson Food Network