For the Brownies
2/3 cup unsalted butter
6 oz white chocolate , use baking white chocolate not candy melts
3/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs , room temperature
1 and 1/4 cup all-purpose flour , spooned & leveled
For the Topping
1/3 cup white chocolate chips
1/3 cup semi-sweet chocolate chips , or dark
- Preheat the oven to 350F degrees. Line an 8×8 inch baking pan with aluminium foil leaving an overhang on each side. Spray with non-stick cooking spray and set aside.
- In a medium sized microwave-safe bowl, melt together the butter and white chocolate in short 20 second bursts. Stir the mixture after each 20 second burst. They won’t necessarily mix together, but that’s ok.
- After both the butter and white chocolate are melted, allow to cool slightly. Then whisk in the granulated sugar, followed by the vanilla, eggs and salt. Ensure the mixture isn’t too hot when you add the eggs, otherwise you could scramble them. Whisk together the mixture until smooth and evenly combined, then carefully fold in the flour.
- Pour/spoon the mixture into your prepared pan and bake for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan. An inserted toothpick should come out with a few moist crumbs, or clean.
- Allow the brownies to cool fully in their pan.
- To serve, lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 9 or 12 squares.
- In a small bowl, melt the white chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the white chocolate over each square. Repeat the process with the semi-sweet chocolate chips.
Brownies can be stored in an air-tight container in the fridge for 4-5 days.
Original recipe visit: White Chocolate Brownies @ justsotasty.com