Now this is all about white chocolate brownies, not blondies! If you want to see what’s the difference in the recipe for blondies, I have a couple of them on my list.
Anyho, the white chocolate brownies were not easy to find, but I didn’t give up! ;) They look so delish and I think you should…
check them out!
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips, see recipes below for other suggestions
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
The oven should be preheated to 160oC (325oF)
In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
Add the brown sugar and the beaten eggs. Stir through.
Add the sifted flour and stir through until smooth.
Divide the brownie batter evenly into the patty cake pans. Using a small ice cream scoop makes this quick and easy.
Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be surprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Makes 24 brownies
1-1/3 cups all-purpose flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup shredded coconut
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour and salt together.
Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Yield: 24 brownies
1/3 cup salted butter, cut into pieces
3/4 cup (6 oz.) white chocolate, chopped
1/2 cup brown sugar, packed
1/3 cup sugar
1 1/2 tsp. vanilla
1 cup + 2 Tbsp. all purpose flour
1/2 tsp. baking powder
3/4 cup Skor toffee bits
3/4 cup toasted walnut pieces (optional)
Preheat oven to 350F. Grease a 9 x 13 inch pan and line with parchment paper so that it hangs over the sides of the pan. Lightly grease the top of the parchment paper too. Over a pot of barely simmering water melt butter for 1 minute, then add chocolate and stir gently until melted. Remove chocolate from heat and cool for 5 minutes. Meanwhile, whip eggs with sugars in a stand mixer using the whip attachment until thick and frothy. Change the attachment to the beater and gently mix in melted chocolate. Then gently mix in sifted flour and baking powder until just combined. Mix in vanilla. Gently mix in Skor bits and walnuts if using. Spread batter into the prepared pan. The brownies will be thin. Bake for 18 to 20 minutes, until a rich golden colour. Cool to room temperature before removing from pan. I cut these into small squares or rectangles. For something fancier, you could cut these into short thin strips and dip one end into melted white chocolate.
Note: If you prefer these brownies thicker, bake them in a lightly greased 9 x 9 inch pan and add a few minutes to the baking time.
1 stick plus 3 tbs. of butter (11 tbs.)
4 oz. of white chocolate
1 1/3 c. of flour
1 tsp. of baking powder
1/2 tsp. of salt
2 tsp. of vanilla
1 2/3 c. of sugar
1 c. of chopped walnuts
Preheat oven to 350°.
In a large, microwave-safe bowl, add butter and then the white chocolate on top. Microwave until melted (about 1 1/2 minutes) in 30 second intervals, taking mixture out to stir in between.
Sift the flour, baking powder, salt and sugar over the melted chocolate. Stir. Add the vanilla and eggs and stir. Lastly, add the nuts and stir. Do not over-mix.
Pour batter into a buttered (or cooking sprayed) 13×9 in. baking pan. Bake for 20 minutes until the edges are cooked through and the middle of the brownies are just set. Let sit and resist all temptation to eat the hot brownies as they are not cooked all the way through in the middle. You’ll be taking them out under-baked so that they will continue to cook as they are cool. That way, they will stay moist and delicious.
When cooled, cut and serve.
Brownies can be wrapped in foil as individual portions and frozen. To defrost, unwrap the brownie and leave on the counter for 5-10 minutes. Eat, and enjoy the deliciousness of a defrosted brownie – I consider them to be EVEN BETTER than a freshly baked brownie. It’s crazy, but you have to try it.
6 tbsp. butter
14 0z of white chocolate, chopped
1/2 cup white sugar
2 tsp. vanilla essence (extract)
2 cups white chocolate chips
coarsely grated lemon rind (half)
1 tbsp. lemon juice
1 3/4 cup flour
Preheat oven to 375°. Grease a baking pan with butter.
In a medium pot, boil some water. About half of the pot. In a slightly smaller pot, put butter and the chopped white chocolate. Put this pot on top of the pot with boiling water. Turn down the heat. Stir the melting butter and white chocolate frequently. Once melted, take it out of the heat.
In a mixer bowl, combine the eggs, sugar and the melted chocolate. Beat everything together, then add vanilla essence lemon rind, lemon juice and flour. Try not to over mix the batter.
Fold in the white chocolate chips. Folding means mixing the batter with the chocolate chips using a spatula as gentle as you can. You start from the middle by scooping halfway. Work it around the bowl. It’s all in the wrist. Repeat the process to evenly distribute the chips onto the mixture. Make it as gentle as you can.
Pour the batter into the greased baking pan. Bake it in the oven for about 20-25 minutes. Test it by sticking a toothpick. If it comes out clean, then it’s done. Don’t worry if the center is slightly soft coz hat’s how it’s supposed to be.
Let it cool first. About 5 minutes or so. Cut into squares and VOILA!
Well, what do you think? Didn’t they make you drool and just take a small, itsy bite or just the 2-inch by 2-inch square piece?! ha
Hope you’ve enjoyed them!
Happy chocolate day!