White Chocolate Brownies
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 28-32 min @ 350° |
| Source | 100 Cookies by Sarah Kieffer (pg 88) |
| Yield / serves | 24 servings |
| Rating | Good
Very sweet. |
Ingredients
- 2 c all-purpose flour
- 3/4 t salt
- 1/2 t baking powder
- 5 large eggs, at room temperature
- 1 1/2 c sugar
- 1/2 c brown sugar
- 1/4 c canola oil
- 1 T vanilla extract
- 8 oz white chocolate
- 8 T unsalted butter, at room temperature
Preparation
Adjust an oven rack to the middle of the oven. Preheat the oven to 350°. Grease a 9x13" baking pan and line it with a parchment sling.
In a small bowl, whisk together the flour, salt, and baking powder.
In a large bowl, whisk together the eggs, sugar, brown sugar, oil, and vanilla.
Place the chocolate and butter in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth.
Add the white chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined.
Pour the batter into the prepared pan and bake for 28-32 minutes, until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it.
Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the brownies from the pan. Cut them into bars and serve. Store brownies in an airtight container at room temperature for up to 2 days.
