Brownie Loaves With White Chocolate Chips
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Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line two 450g loaf tins with non-stick baking paper.
Measure all the brownie loaf ingredients, except the white chocolate chips, into a large bowl. Whisk together using an electric hand whisk until light and fluffy. Stir in 125g of the chocolate chips.
Spoon into the prepared tins and level the surfaces. Bake in the preheated oven for about 1 hour, or until well risen and the top of the loaves spring back when lightly pressed. Leave to cool in the tin for a few minutes, then turn out on to a wire rack and peel off the baking paper.
To make the icing, melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. Leave to cool slightly. Fold in the remaining white chocolate chips before spreading over the tops of the loaves to make a ripple effect.
Cut each loaf into slices to serve.
Mary Berry's Baking Bible by Mary Berry (BBC Books, £28). Photography by Ant Duncan.
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