April 4, 2011

White Chocolate Brownies

Mmm.... my feeling about baking is, when you've mixed all the ingredients together and are just about ready to pour the mixture into the pan, if you look down and go- OH MY, WHAT IS THAT THING, then perhaps it hasn't been a worthwhile endeavor.  But, if as you mix, you look down and lick your lips because it looks so scrumptious, that your tempted to stick your hands in the batter before it's even ready to pop into the oven-

-all the better.

These are extremely sugary brownies.

A square is like biting into an amazingly rich piece of yellow cake.

I recommend having a glass of milk at hand at all times in case of an emergency.

The top makes me think of roasting marshmallows.

Here, let me cut you a slice...

White Chocolate Brownies
(Recipe from Two Peas and Their Pod, adapted from Tartelette)
Makes 24 small squares

6 tablespoons unsalted butter
8 ounces white chocolate/chips
2 eggs
1/4 cup sugar
1/2 tablespoon vanilla
1 cup flour
1/2 cup semisweet chocolate chips/dark chocolate chunks

Preheat the oven to 350 degrees.

Grease and flour an 8-inch baking pan, then set aside. Using a double boiler (can be made with two pots, one filled with boiling water) melt 4 ounces of the white chocolate together with the butter. Stir occasionally as it melts. Remove mixture from heat and add the remaining chocolate. Mixing it together should melt the rest of the white chocolate.

In a separate bowl, beat the eggs and sugar until pale and thick. Add the butter mixture to the egg mixture with the vanilla and flour. Beat until smooth, being careful not to over mix.

Add the chocolate chips and stir in by hand.

Pour into pan. Bake 35 minutes or until toothpick inserted in center comes out clean.

Cool in pan, on wire rack. Cut into squares. Serve.

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