White Chocolate Brownies

These were to die for. So so so good. Obvi I'm not the biggest fan of chocolate. I've said it before and hopefully the shock factor has gone down at this point. But why can't I still find a way to enjoy brownies? When I saw this recipe I bookmarked it immediately and knew I had to try it!


Some comments about the recipe said it needed something throughout so that it wasn't just straight brownie. Another level of interest was needed, basically. Having that in mind, I added dark chocolate chips throughout. In the end, I don't think I needed the dark chocolate chips. As a white chocolate lover (nay, adorer) I could have handled just straight white chocolate brownie. And that's what I'll do next time, because yes, there will be a next time for these. The chocolate drizzle, however, may be more interesting to do instead. I opted out of it this time because I haven't had the easiest times with squeezing chocolate for a drizzle effect. But maybe next time. I loved how she baked it in a round pan as well. So I'd stick with that too.


White Chocolate Chunk Brownie Wedges
from Cookie Madness

Brownies:
4 oz butter (I used regular salted)
4 ounces white chocolate baking bar, chopped (Divided use)
2 large eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1 1/2 teaspoons vanilla
1 1/4 cups all purpose flour (spoon and sweep)
2 oz semi-sweet chocolate, cut into chunks

Glaze:
1 ounce semisweet chocolate
2 teaspoons butter or margarine

Heat oven to 350 degrees. Line a 9 inch round metal cake pan with foil and spray foil with cooking spray.

Melt the butter and half (2 oz) of the white chocolate together in a heat proof bowl set over a saucepan of simmering water. Alternatively, you can melt the butter in the microwave, add the white chocolate to the hot melted butter, stir well then microwave at 30 second intervals until melted. Let cool slightly.

Combine eggs, salt and sugar in a mixing bowl and beat with a hand-held electric mixer for about 3 minutes or until lighter in color and slightly thicker. Add melted white chocolate mixture and vanilla and mix well, then gently stir in the flour. Fold in remaining 2 ounces white chopped chocolate plus the 2 oz of melted semi-sweet. Spread in prepared pan.

Bake for 23-28 minutes (mine took 28) or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.

In a heat proof bowl set over a pan of barely simmering water, melt glaze ingredients until smooth, stirring often. Drizzle over brownies or transfer to a freezer bag, snip off the tip, and squeeze over brownies. Let stand until set. Cut into 18 wedges.