Monday, November 22, 2010


White Chocolate Brownies

1 cup all-purpose flour
½ teaspoon baking powder
pinch of salt
6 oz white chocolate, chopped
or…white chocolate morsels
½ cup white sugar
½ cup butter, cut into pieces
2 eggs, lightly beaten
1 teaspoon vanilla
6 oz milk chocolate chips

7 oz semi-sweet chocolate chips

Preheat over to 350 degrees. Grease a 9 inch spring-form pan.

Sift together the flour, baking powder and salt. Set aside.

In saucepan over medium heat, melt white chocolate, butter and sugar until smooth, stirring constantly. Cool slightly, then beat in eggs and vanilla. Gradually beat in flour mixture. Stir in 6 oz milk chocolate chips. Spread batter evenly in pan, smoothing the top.

Bake for 20-25 minutes until a toothpick inserted 2 inches from the side of pan comes out clean. Remove from the over, sprinkle 7 oz of chocolate chips over surface, avoid touching the sides of the pan. Return to oven for 1 minute.

Remove from oven and, using the back of a spoon, smooth out the softened chocolate. Cool on a wire rack for 30 minutes, chill for 1 hour. Remove from pan, cut into thin wedges to serve.

These are quite rich, and always disappear when I take them anywhere. This is also the only brownie recipe I can make without ruining the brownies. I am a brownie making failure. But these are good and always turn out.

This recipe comes from a book called “1000 Recipes” by Martha Day. Believe it or not, the original recipe in the book did not say when to add in the flour mixture. I modified it a bit; in the book it calls for nuts and a milk chocolate topping. I am the only one in our household who enjoys nuts in things. Plus I make these for my Wednesday night teen class at church and one young lady is deathly allergic to nuts in any form.

Also; the topping is supposed to be made with milk chocolate and the semi-sweet chips are supposed to be in the mix, but I switched them. I tried using milk chocolate chips as the topping, but they wouldn’t spread; they just clumped and tore up the brownie as I tried to spread them. The semi-sweet chips melt and spread much more smoothly on top.

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