Wednesday, December 7, 2011

Cookie Week at Cafe 305: White Chocolate Brownies


I've blogged these before, and according to my statistics, it's the most searched dish on here.  I suspect some people are disappointed when they find it, because it's not a chocolate brownie with white chocolate chunks. These are, in fact, white chocolate squares. But I love them. They're dense and chewy with just the right amount of sweet and a lovely vanilla flavor.

I've been making these for a hundred years, and my tattered copy of Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book by Judy Rosenberg opens right up to their page. Not that I really need to refer to the recipe anymore.

They couldn't be much simpler. Sugar, flour, butter (of course), white chocolate, eggs and salt. Throw them in a brownie pan and you're good to go. I doubled this recipe for Cookie Week and baked them in a sheet cake pan.



  • 8 Tbsp. (1 stick) unsalted butter
  • 4 oz. good quality white chocolate (such as Lindt)
  • 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 (I actually use a square brownie 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.

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 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.

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. (Sure, whatever. These bad boys never make it a full hour before someone's had a nibble.)

Here is the .pdf, if you'd like to see if you can let them cool an hour before eating them.

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