White Chocolate Brownies
Honestly, I don't consider myself a lover of brownies. I love bars though, and if there is a brownie that is similar to a bar, I love it. I think it stems from always having overcooked and dried out brownies from a box at bake sales and other events as a kid. Anyway, I have never really got into the brownie. I saw this recipe though and was fascinated. I love dark chocolate, but white chocolate? A white chocolate brownie? Intriguing. Chocolate is chocolate though, white or dark, so I decided to give this a try. Maybe this would be the recipe to change my view of brownies.
All in all I thought it was pretty darn good. Everyone else thought they were pretty darn good too. Be sure not to cook them too long of they will be drier and have less of a "white chocolate" flavor.Also- I was baking for a crowd and doubled the recipe and it doubles very easily.
Ingredients:
6 tablespoons unsalted butter
8 ounces white chocolate
2 eggs
1/4 cup sugar
1/2 tablespoon vanilla
1 cup flour
1/2 cup semisweet chocolate chips
1. Preheat oven to 350 degrees. Line a 8x8 baking dish (or 9x13 if you are doubling the recipe) with parchment paper. You can also grease and flour the pan if you like, but I had chancing brownies sticking to the bottom of the pan.
2. Beat eggs, and sugar until well mixed and slightly thick and fluffy.
3. Melt half of the chocolate chips and the butter. I did this in the microwave- being sure to do this very slowly because white chocolate burns even more quickly than milk or dark chocolate. Stir frequently and only heat enough to melt the chocolate chips. Once the white chocolate melts, stir in the rest of the white chocolate and stir until completely smooth and melted.
4. Add the white chocolate and butter mixture to the egg and sugar mixture. Add in the flour and vanilla. Stir until well incorporated. Add in semisweet chocolate chips.
5. Pour batter into prepared baking dish. The batter will be a little bit firm and may require a spatula to evenly spread in the pan.
6. Bake for about 35-40 minutes, or until a toothpick comes out clean from the center and the top is slightly browned.
7. Allow to cool completely before cutting.
