Super Chocolate Chunk Fudge Brownies

3/4 cup (175 mL) granulated sugar
1/3 cup (75 mL) butter
8 oz (250 g) bittersweet chocolate, chopped
2 eggs
1 tsp (5 mL) vanilla
3/4 cup (175 mL) all-purpose flour
1/4 tsp (1 mL) each baking soda and salt
4 oz (125 g) white chocolate, chopped

In saucepan over medium-high heat, bring sugar, butter and 2 tbsp (25 mL) water to boil, stirring occasionally. Remove from heat; stir in half of the bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time; whisk in vanilla.

In separate bowl, whisk together flour, baking soda and salt ; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment paper-lined 9-inch (2.5 L) square metal cake pan.

Bake in centre of 325 F (160 C) oven for 30 minutes or until tester inserted in centre comes out with a few crumbs clinging. Let cool in pan on rack. (Make-ahead: Wrap with plastic wrap and store for up to 3 days or freeze in airtight container for up to 2 weeks.) Cut into squares.