1/2 cup (1 stick) unsalted butter
8 ounces white chocolate chips or coarsely chopped white chocolate
2 large eggs
pinch of salt
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup all purpose flour
8 ounces semisweet chocolate chips

Directions:
Preheat oven to 350°F. Lightly butter 8 inch square pan. Line bottom with foil or parchment. Lightly butter foil. Melt 1/2 cup butter in heavy small saucepan over low heat. Remove pan from heat. Add half of white chocolate, do not stir.

Using electric mixer, beat eggs with pinch of salt in large bowl until frothy. Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Add butter, white chocolate mixture, vanilla and 1/2 teaspoon salt, then flour, and mix until just combined.

Stir in semisweet chips and remaining white chocolate chips. Spoon mixture into prepared pan; smooth top with spatula. Bake until tester inserted in center comes out almost clean, covering top with foil if browning too quickly, about 30 minutes.

Cool brownies in pan on rack. Cut into 16 squares and serve.

Makes 16.

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