Ingredients:

  • 1 cup (225g) unsalted butter, melted and cooled
  • 2 cups (400g) granulated white sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup (75g) Dutch-processed cocoa powder
  • 1 tsp espresso powder
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (85g) white chocolate chips
  • 1 tsp coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 20x20 cm pan with parchment paper, leaving an overhang on the sides to act as a sling for easy removal.
  2. In a large mixing bowl, whisk the 4 large eggs and 2 cups (400g) of granulated sugar vigorously for about 3 minutes until the mixture is pale and doubled in volume.
  3. Whisk in the cooled 1 cup (225g) of melted unsalted butter, 1 tbsp vanilla extract, and 1 tsp espresso powder until the batter is silky and shiny.
  4. Sift in the 3/4 cup (75g) of cocoa powder, 1 cup (125g) of flour, and 1/2 tsp sea salt. Use a spatula to fold gently until no white streaks remain.
  5. Fold in the 1 cup (170g) of semi sweet chocolate chips until they are evenly distributed through the thick batter.
  6. Pour the batter into the prepared baking pan. Bake for 30 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake.
  7. Melt the 1/2 cup (85g) of white chocolate chips with 1 tsp coconut oil in 20 second bursts in the microwave until completely smooth and glossy.
  8. Once the brownies are cold, cut them into football shapes and pipe the white chocolate 'laces' across the center. Use a small knife to trace the oval shape first.