340 g (12 oz) good quality white chocolate, chopped
750 ml (3 cups) flour
500 ml (2 cups) white sugar
5 ml (1 tsp) salt
5 eggs
60 ml (1/4 cup) half and half cream
125 ml (1/2 cup) dark chocolate, chopped
Sauce
170 g (6 oz) white chocolate
22 ml (1 1/2 tbsp) real butter
60 ml (1/4 cup) half and half cream
Directions
Preheat oven to 190 C (375 F).
Grease a 9 x13-inch pan.
Use a double boiler to slowly melt together butter and white chocolate.
In large bowl of electric mixer, stir together flour, sugar, and salt.
With mixer at low speed, beat in white chocolate and butter mixture, then eggs and cream. Beat until just blended.
Fold in dark chocolate.
Pour into pan and bake 20 minutes.
Reduce oven to 160 C (325 F) and bake about 12 minutes more until lightly browned and set in center.
Let cool in pan on a rack about 30 minutes.
Turn out onto cutting board, cool completely. Trim off brown edges and cut remainder in 12 pieces.
To serve, cut each brownie diagonally and arrange on a plate. Top with vanilla ice cream, whipped cream (and/or white chocolate sauce), dark chocolate sauce and a bit of caramel sauce for colour.
Sauce: Melt chocolate with butter and half and half cream on low power in microwave, stir until smooth.