Posted on Monday, 26th July 2010 by Grace Massa Langlois
I am so happy that I finally tried (with hesitation) this recipe for White Chocolate Brownies with Dark Chocolate Chips. These gourmet brownies were an unexpected flavourful surprise. I should have known you could never go wrong with any homemade brownie, be it white chocolate or dark chocolate.
The countdown is on, less than two weeks to go to my niece’s wedding. Vera and her fiance were in town for the weekend and they popped by for a long, overdue visit. It was great to see them both. I have yet to meet a couple that were as calm as these two are so close to their wedding day. Wish the same could be said about my brother. He’s in a mad rush getting the house prepared for wedding day pictures, I’m thinking he should have started a little sooner.
I am so excited and wish the day would just get here. We have a huge family and quite a few are coming in from out of town, it’s going to be fantastic to see everyone.
I’ve started my baking already. I want to have some treats tucked away so I have more time for visiting. Bars or squares are perfect, they are easy to make and they freeze beautifully and they are enjoyed by all.
I am sure you have all noticed I am a huge chocolate lover but rarely use white chocolate bars. Technically, white chocolate really isn’t chocolate because it doesn’t contain cocoa solids. I have tried it in two recipes in the past (White Chocolate Pots de Creme and White Chocolate Mousse) and was pleasantly surprised with the taste of the desserts, both quickly became family favourites.
I thought I would venture out again and tackle the much loved brownie. I was a little hesitant, wasn’t really sure how it was going to taste, would it be too sweet? Yet again I was pleasantly surprised.
The one thing I missed about preparing the regular dark Fudgy Chocolate Brownies was the ease of melting the chocolate. You must be very careful when melting white chocolate, take care not to get even a speck of water in the bowl and pay careful mind to the temperature of the water. If you’re not careful the white chocolate will split and you’ll have an oily, separated mess. If this happens, take it off the heat and add a little butter or a little more chocolate and whisk to re-emulsify and hopefully you’ll be able to save the mixture.
Starting with a good-quality white chocolate (making sure cocoa butter is one of the first listed ingredients), will help ensure success. I started by melting my butter first over barely simmering water, when it was halfway melted I added in half of the chocolate, using a spatula I constantly stirred the chocolate mixture and when it was almost completely melted I pulled it off the heat and added in the rest of the chocolate and continued to stir until it was smooth.
White chocolate is intensely sweet, the recipe called for 1 cup of sugar, too much for my liking so I reduced it by half. I may even try going to 1/4 cup next time. I couldn’t go without adding a little rich, dark chocolate so I folded in some bitter-sweet chocolate chips.
Wow, end result, a delicious, fudgy brownie!
White Chocolate Brownies
(adapted from Anna Olsen, Sugar, Food Network Canada)
Makes 12 squares
- 1/3 cup unsalted butter, cut in pieces
- 8 ounces white chocolate, chopped
- 2 eggs
- 1/2 cup sugar
- 1/2 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- heaping 1/2 cup bitter-sweet chocolate chips
- Preheat oven to 350° F.
- Butter and line a 9-inch baking pan with butter and parchment.
- Place butter in a medium-sized, heat-proof bowl. Place bowl over a pot of barely simmering water, melt butter halfway. Add 4 ounces of the white chocolate and stir until chocolate has melted. Remove from heat and add in the remaining 4 ounces of chocolate. Stir until chocolate has melted and mixture is smooth.
- Place sugar and eggs in a large bowl. Using a hand-held electric mixer on high speed beat sugar and eggs until pale and thick, about 3 minutes. Reduce speed to medium and add vanilla and chocolate mixture, beat just to combine.
- In a separate bowl, using a fine-mesh sieve, sift flour, baking powder and salt. Add to egg mixture and beat until smooth.
- Add chocolate chips, using a spatula, stir to just combine (do not over stir).
- Pour batter into prepared pan and bake for 25 to 30 minutes or until a cake tester inserted into centre comes out clean. Place on wire rack to cool completely. Remove from pan and cut into squares.
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Tags: after school treat, afternoon tea, bars, brownies, cake, cakes, chocolate, chocolate brownies, chocolate cake, chocolate dessert, dessert, desserts, food, food photography, food photos, individual dessert, individual desserts, quick desserts, squares, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Pastry Doughs & Batter, Recipes