Ingredients:

  • 115g unsalted butter, melted and slightly cooled
  • 200g granulated sugar
  • 50g light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 45g Dutch processed cocoa powder, sifted
  • 65g all purpose flour
  • 1/2 teaspoon sea salt
  • 130g semi sweet chocolate chunks
  • 1/4 cup white chocolate chips
  • 1/2 teaspoon coconut oil

Instructions:

  1. Preheat your oven to 175°C. Line an 20cm x 20cm square baking pan with baking paper, leaving an overhang on two sides for a 'sling' effect.
  2. In a large glass mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar.
  3. Add the eggs and vanilla extract. Whisk vigorously for 3-5 minutes until the mixture is slightly pale and glossy; this creates the crackly meringue top.
  4. Sift the cocoa powder, flour, and sea salt directly into the bowl. Use a silicone spatula to fold the dry ingredients into the wet until just combined—do not overmix.
  5. Fold in the semi-sweet chocolate chunks.
  6. Spread the batter evenly into the prepared pan and bake for 25 minutes, or until the edges are set and the top is shiny and crackled. The center should still have a slight jiggle.
  7. Allow the brownies to cool completely in the pan. Use the parchment sling to lift them out.
  8. Use a football-shaped cookie cutter to punch out oval shapes from the slab.
  9. Melt the white chocolate chips with coconut oil in 15-second intervals in the microwave. Transfer to a piping bag and draw laces on each brownie.