Every evening our guests will find desserts on the sideboard in our Dining Room. White Chocolate Brownies are a frequent addition to the buffet and they are delish! They are butter. They are chocolate. They are white chocolate. What is there not to like!
An added bonus is that these can be in the oven in about ten minutes and I do believe that the key is beating the eggs with the sugar for at least six minutes (ten is even better). If you have a food processor, just turn it on and let it go while you do other things.
1/2 cup unsalted butter
8 oz white chocoalte chips
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
1 cup semi sweet chocolate chips
Preheat oven to 350.
Spray an 8×8 baking dish (you can also either line with foil or parchment paper and then spray).
Place butter in a microwave safe measuring cup. Melt on high for 40 seconds.
Remove cup from microwave and add four ounces of the white chocolate. DO NOT STIR.
In a large bowl, beat eggs and a pinch of salt. Blend with electric mixer and add sugar gradually. Beat about six minutes until the eggs and sugar are frothy.
Add white chocolate mixture, vanilla, salt and flour mixing until ingredients are just combined.
Stir in semisweet chocolate chips and the remaining white chocolate chips.
Check the brownies after 25 minutes. These bake quite quickly as thirty minutes are approaching. Do not over bake. Test with wooden pick and when done, let cool before cutting.
Sprinkle with confectioners sugar or drizzle with chocolate glaze.
The William Henry Miller Inn
Lynnette Scofield Bed and Breakfast Foodie