D' Andrews Brownie

1. Preheat oven to 225ºF. Place chocolate in an 8×8 baking dish or pie plate. Let melt in oven for 1 hour, stirring with a rubber spatula every 15 minutes and spreading into an even layer. Chocolate should be a caramel color when finished. (If the chocolate seizes during the bake, add 1 teaspoon boiling water, stirring until smooth. Repeat until chocolate is smooth again.) Line a standard baking sheet with parchment or wax paper. Pour chocolate onto sheet, smoothing to 1/8-inch-thick layer. Freeze 15 minutes or until hardened. Then chop into chunks and set aside.

2. Preheat the oven to 325ºF. Grease a 9 x 13 baking dish. In a large mixing bowl beat one stick butter with sugar, salt and vanilla for three minutes until fluffy. Add eggs one at a time, mixing between each addition.

3. Chop Bakers chocolate into chunks. Combine in a microwave safe bowl with remaining stick of butter. Melt in the microwave 30 seconds at a time, stirring until smooth and melted. Add this to egg mixture and mix.

4. Add flour and fold in using a spatula until combined. Fold in the caramelized white chocolate chunks.

5. Pour into prepared baking dish. Bake 15 minutes, turn the pan, and bake another 10 minutes. The brownie should still have a slight jiggle. Let it cool completely for 1 hour before slicing.