Dark Chocolate Brownies with White Chocolate Chunks

Ingredients

• 0.7 cup flour 
• 0.5 teaspoon double-acting baking powder 
• 2 large eggs 
• 0.3 teaspoon salt 
• 1 large strawberries fresh
• 1 cup sugar 
• 6 tablespoons butter unsalted
• 4 ounces baker's chocolate unsweetened coarsely chopped
• 1 teaspoon vanilla extract 
• 5 ounces chocolate white cut into 1/2-inch pieces (such as Lindt or Baker's)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
2. Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl.
3. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes.
4. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate.
5. Transfer to prepared pan.
6. Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes.
7. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
8. Cut brownies into 16 squares.
9. Serve brownies with strawberries.