Use good quality white baking chocolate. It
seems every recipe calls for melting the butter with the chocolate, but my
instinct told me this would make the bar dense. Not wanting to waste half a
pound of white chocolate, my effort paid off and the bars turned out wonderful!
In this bar you can actually taste the white chocolate.
WHITE CHOCOLATE BROWNIES1 cup white baking chocolate, chopped
3/8 cup cold butter, diced
2 eggs
1/4 cup sugar
1 cup flour
1/2 tsp vanilla
1/2 cup chopped hazelnuts [optional]
1/3 cup white baking chocolate, chopped
- Preheat the oven to 350F.
- Line a square baking pan with parchment paper.
- In a small heavy saucepan, barely melt 1 cup of white chocolate.
- Remove pot from heat and keep stirring until all the remaining chunks melt.
- Add the vanilla and the chilled butter and continue to stir until well combined.
- Stir in the sugar.
- When the mixture is at room temperature, add the eggs one by one and beat it with a wooden spoon until combined.
- Last stir in the flour until just combined.
- Spread the batter in the prepared baking pan.
- Bake the brownie for 25 minutes or until the top is lightly browned.
- Remove from oven and immediately sprinkle the 1/3 cup of white chocolate on the top.
- As the chocolate melts spread it evenly over the top.
- Put the pan on a wire rack and let the brownie cool completely.
- Cut into squares.
