White Chocolate Brownies

These White Chocolate Brownies have melted white chocolate in the batter for a perfectly fudgy texture. The recipe is carefully balanced (not too sweet!) and has the same shiny, crackly tops you’re used to! From sugarspunrun.com .

White Chocolate Brownies


Ingredients:

10 Tablespoons (141 g) unsalted butter cut into pieces
6 oz (170 g) premium white chocolate bar like Ghirardelli or Lindt, chopped (without problem ingredients)
1 ¼ cups (250 g) granulated sugar
2 large eggs + 1 large egg yolk
½ teaspoon vanilla extract
1 ¾ cups (220 g) all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
1 cup (170 g) white chocolate chips (without problem ingredients)


Directions:

1. Preheat oven to 325F (165C) and line a 9×9” baking pan with parchment paper and set aside.

2. Combine butter and chopped white chocolate pieces in a microwave safe bowl. Heat in 20-second increments, stirring in between, until melted and smooth.

3. In a separate bowl, combine sugar, eggs, and egg yolk and whisk vigorously until pale yellow (about 30 seconds, you can also use an electric mixer on high speed for about 15 seconds).

4. Stir in vanilla extract then add chocolate mixture and stir until completely combined.

5. In a separate bowl, whisk together flour, salt, and baking powder. Stir into white chocolate mixture until thoroughly combined.

6. Use a spatula to fold in chocolate chips and spread evenly into prepared baking pan.

7. Transfer to center rack of 325F (165C) oven and bake for 42 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

8. Allow to cool before slicing and serving (otherwise they may appear underbaked/gooey in the center, if you don't mind this then feel free to disregard!).



Notes

White Chocolate- White chocolate chips may be substituted in a pinch (you would need 1 cup), but I’ve found best results using a quality chocolate bar. For the additional white chocolate at the end, you can substitute another 6 oz of chopped chocolate for the white chocolate chips if desired.

Baking notes- I recommend using a metal pan as a glass pan will take longer (sometimes much longer).

Storing- Store in an airtight container at room temperature for up to 5 days.