Always check the labels of the products you use.
Method
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin. Whisk together the flour, salt and baking powder.
- 2
Melt. Melt the butter and dark chocolate gently, then take off the heat and whisk in both sugars and the vanilla.
- 3
Eggs. Once the mixture is just warm, whisk in the eggs one at a time until thick and shiny.
- 4
Fold. Fold in the flour mixture, then 100 g of the white chocolate chunks. Spread in the tin and press the rest of the chunks into the surface.
- 5
Bake. Bake 24-28 min, until the top is set and a skewer comes out with moist crumbs; avoid the white chocolate pockets when testing.
- 6
Cool. Cool fully before cutting into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
Free sugars
18.9 g per serving
37.8 % of the 50 g daily maximum · 75.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 2.6 g |
| Carbohydrate | 25.6 g |
| of which sugars | 18.9 g |
| of which free sugars | 18.9 g |
| Fat | 12.2 g |
| of which saturates | 7.2 g |
| Fibre | 1 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
