Sunday, June 27, 2010

White Chocolate Brownies

No, not brownies with chunks of white chocolate. White Chocolate Brownies. These are chewy and buttery and mild. They remind me of those wonderful brown-edged vanilla wafers. (Can you still get those?) I sent these brownies to my brother once and the girl he was dating at the time (sorry, Natalie! I like you better!) happened to not like lemon-flavored stuff. John took one bite of these, groaned, and she said "Oh! What are those?" and he said "They're lemon. You wouldn't like them." (You will notice the glaring absence of lemon in the following recipe. My brother was being a greedy fibber.)

These are easy, fast, and they're from my favorite baking book - yes, the butter cake one. Look, everybody does chocolate. Everybody makes brownies. These are a little different. So you'll stand out in a crowd. If you're into that sort of thing. And if you're not, you can say someone else made them.

White Chocolate Brownies

8 Tbsp. (1 stick) unsalted butter
4 oz. good quality white chocolate (such as Lindt) - do use decent white chocolate here. Since there aren't many ingredients, it will really stand out. And if you get that chalky stuff, it just won't be as good.
2 large eggs, at room temperature
½ tsp. salt
1 cup sugar
1 tsp. vanilla extract
1 cup all-purpose flour

Preheat the oven to 325° F. Lightly grease an 11 x 7 inch baking pan with butter or vegetable oil.

Melt the butter in the top of a double boiler placed over simmering water. When the butter has melted, add the white chocolate and melt.

This won't blend together smoothly. The white chocolate may not even look like it's melted completely. But it will be soft, and that's OK! I promise!

Using an electric mixer on medium-high speed, beat the eggs and salt in a medium mixing bowl until frothy, about 20 seconds. Gradually add the sugar and continue beating until the eggs are thick and pale, about 1 ½ minutes. Scrape the bowl with a rubber spatula.

Add the probably not perfectly smooth, and maybe even a little lumpy and grainy looking white chocolate and butter mixture and the vanilla and mix on medium-low speed until blended, about 5 seconds. Scrape the bowl. Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once during blending. Pour the batter evenly into the prepared pan.

See? I told you. It's just fine.

Bake until a tester inserted in the center comes out clean, about 40 minutes. Allow the brownies to cool on a rack for one hour before cutting. Cut into squares and serve.

Here's the .pdf version for you.

1 comment:

Anonymous said...

Hello! Love this recipe! I had been craving both white chocolate-macadamia nut cookies and brownies recently, so I decided to I wanted to experiment with a combination in my kitchen. I found your recipe, and added chopped macadamia nuts. AWESOME!