185 g (1 cup+1/8 cup) dark chocolate chips or chopped chocolate
55 g (1/4 cup+1 Tbsp) white chocolate chips or chopped chocolate
In a medium bowl, whisk together eggs and granulated sugar until white, smooth and slightly fluffy. Add melted unsalted butter and whisk well. Set aside.
In another big bowl, mix together all-purpose flour, cocoa powder, salt and baking powder.
Add the wet ingredients to the bowl with dry ingredients. Mix and whisk to combine. Do not to overmix.
Add the chocolate chips and mix them with spatula until they are evenly incorporated.
I am using a 22cm*15cm*7cm baking dish. Line a baking dish with baking paper. Bake the brownies for 28-35 minutes, or until the top of the brownies hardens and a few cracks remain. A toothpick inserted in the middle will not be clean and should have damp crumbs on it.
Keep in mind that it is better to slightly underbake than overbake brownies.
Allow the brownie to cool in the mold for at least 30 minutes, or ideally until it cools completely.
Use baking paper to take the brownies out of the mold, cut into slices.
Use a low baking dish. This way makes the brownie better and the texture is amazing. Use a 8 inch square baking tin.
Be careful not to over-baked the brownie to keep it soft and tasty. The baking time depends on the height of the baking dish and your oven.
If you get a dry brownie, then reheat it in the microwave for 1,5 minutes before serving.