Did you try guessing the five chocolates going into this recipe? I'm sure you were right with these answers:
unsweetened cocoa powder
milk chocolate chips
After melting the butter and chocolate, I added eggs and vanilla, which formed a "smooth and glossy batter."
The knife test after 35 minutes in the oven yielded "thick streaks."I don't know about you, but I am always paranoid about under/overbaking brownies.
Being unsure about the white chocolate layer, I added it to only half the batch. The layer was too thin, and ended up like a glaze rather than a thick icing. Imagining creme anglaise, I think this makes an excellent dessert brownie. Though my personal preference is the brownie without the white chocolate, both are delicious. This is a rich, cakey, über-chocolatey flavored brownie.
The recipe is found at Shahieda's blog, Decadent Delectables, and you can see the other brownies made by my baking buddies over at Baking With Dorie.