Sprinkle a little extra coarse black pepper on top before baking for a stronger aroma. For a spicier edge, replace some of the dark chocolate with chili chocolate or add a pinch of allspice.
200 g dark chocolate (at least 60% cocoa solids) 100 g butter 100 g dark brown sugar 80 g white sugar 3 eggs 70 g all-purpose flour 25 g cocoa powder ½ tsp salt ¼ tsp instant espresso powder (optional, enhances flavor) 100 g white chocolate, roughly chopped or in chunks ½ tsp freshly ground black pepper (coarsely ground is best) Optional: a little grated orange zest (pairs beautifully with the pepper)
Preheat the oven to 170°C (340°F). Melt the dark chocolate and butter together in a bain-marie or in the microwave in short bursts. Stir until smooth. Add both sugars to the warm mixture and stir well. Add the eggs one at a time, whisking thoroughly after each addition. In a separate bowl, combine the flour, cocoa powder, salt, espresso powder, and black pepper. Fold the dry ingredients into the chocolate mixture until just combined. Gently fold in the white chocolate chunks (and orange zest, if using). Pour the batter into a parchment-lined square pan (about 20×20 cm / 8×8 inches). Bake for 22–25 minutes, until the edges are set but the center is still slightly soft. Let cool compl
