Makes 2
adjust servings:

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For the sponge:

For the icing:

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line two 450g (1lb) loaf tins with non-stick baking paper. 
  2. 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 (4½oz) of the chocolate chips. 
  3. 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. 
  4. 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. 
  5. Cut each loaf into slices to serve. 

Extracted from Mary Berry’s Baking Bible. This recipe was provided Penguin, Photography by Ant Duncan.

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