View source for Triple Chocolate Brownies (Nigella)

===Ingredients===
*3 sticks plus 2 tablespoons unsalted butter
*12 ounces best-quality bittersweet chocolate
*6 eggs
*1 3/4 cups superfine sugar
*1 tablespoon pure vanilla extract
*1 1/2 cups plus 2 tablespoons all-purpose flour
*1 teaspoon salt
*1/2 cup white chocolate buttons, chips, or morsels
*1/2 cup semisweet chocolate buttons, chips or morsels
*Approximately 2 teaspoons confectioners' sugar, for garnish
===Directions===
#Preheat the oven to 176 C.
#Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
#In a bowl or large measuring jug, 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 chips, and the semisweet chocolate buttons or chips.
#Beat to combine then scrape and pour the brownie mixture into the prepared tin.
#Bake for about 25 minutes.
#You can see when the brownies are ready because the top dries 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 gooey 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.