Triple chocolate brownie

Brownie is an American classic. It is claimed to have been created by mistake at the turn of the 20th century. It is characterized by the lack of raising agents, which translates into a soft and chewy center. This recipe is an attempt to create the perfect brownie. The combination of melted chocolate along with cocoa provides moisture and enhances the rich chocolate flavor. Meanwhile, the addition of chopped white chocolate adds visual variety and retains an element of crunch in the soft center. Finally, the addition of salt in the dough and on top combines and enhances all the flavors.

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Directions

Preheat the oven to 375°F (190°C). Top and bottom heat.
Grease a square baking pan roughly 24x24 cm (9x9") with butter or oil, and line with baking paper.
Sift the flour, cocoa and salt and mix together.
In a small pot, boil some water and prepare a metal bowl with a diameter larger than the pot.
Chop the dark chocolate and put it together with the butter into the prepared bowl.
While whisking, melt the butter and chocolate over a pot of simmering water (the bowl should not touch the surface of the water).
When everything is melted, add sugar and mix it all together.
Then add the eggs one by one. Thoroughly and vigorously mix the whole mixture.
After adding all the eggs, stir the mixture until the sugar dissolves.
Remove the bowl from the boiling water, add vanilla extract and sifted flour, cocoa and salt.
Mix it all together, and finally add chopped white chocolate.
Pour the mixture into the baking pan and place in the oven for 25-30 minutes (the center should be slightly soft).
After baking, sprinkle the top with a touch of flaky salt and let it cool for at least 40 minutes.