White Chocolate Brownies With Chocolate Sauce

   This one is a little different with a rich dark chocolate sauce.

BROWNIES:
Butter
     7  T unsalted butter
     8  oz white chocolate, finely chopped
     2  eggs, room temperature
Pinch of salt
  1/2  cup sugar
     1  cup all-purpose flour
1 1/2  tsp vanilla
     4  oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped


DARK CHOCOLATE SAUCE:
 1/2  c whipping cream
    3 T unsalted butter, cut into pieces
 1/3  c sugar
 1/3  c firmly packed dark brown sugar
 1/2  c sifted unsweetened cocoa powder
Pinch of salt

 1/2  cup coffee
 1/4  cup strong coffee

   Preheat oven to 350.

   Lightly butter 8 inch square baking pan.  Line with foil;  butter foil.

   Melt 7 tablespoons butter in heavy medium saucepan over low heat.  Remove from heat and add half of white chocolate; do not stir.

   Using electric mixer, blend eggs and salt.  Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted.  Add butter mixture, flour and vanilla and beat just until smooth.  Mix in bittersweet chocolate and remaining white chocolate.  Spread batter in prepared pan.

   Bake until edges brown and top begins to color and crack, about 30 minutes.

   Cool on rack 4 hours.

   Cut brownies into 2 inch squares.  Place one on each plate and drizzle sauce over brownie.

   Serve immediately.

Dark Chocolate Sauce:
Bring cream and butter to boil in heavy small saucepan over medium heat, stirring until butter melts. Add both sugars and mix until dissolved. Reduce heat to low. Add cocoa and salt and whisk until smooth. Remove from heat and mix in coffee. Serve warm or at room temperature.