Two White Chocolate Brownie Recipes

White Chocolate Brownie Recipe

6 oz. white chocolate, cut-up
3/4 cup sugar
4 oz. butter
2 eggs
1-1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
dash salt
6 oz. semisweet or bittersweet chocolate, cut-up
1/2 c walnuts, chopped

Preheat oven to 350 degrees F.

In a 2-quart glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave on High about 1-1/2 minutes, or until melted and smooth when stirred.

With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts.

Spread evenly in a buttered, foil-lined 7x11-inch baking pan. Bake 20 to 25 minutes or until golden brown. Let cool, then cut into 24 pieces.

Chunky White Chocolate Brownies

3 tbsp. instant coffee powder
1 tbsp. water
2 cups brown sugar, firmly packed
3/4 cup unsalted butter
2 large eggs
2 tbsp. coffee liqueur
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
5 oz. white chocolate, cut into chunks
3/4 cup pecans, coarsely chopped and toasted

Preheat oven to 350 degrees F. Butter a 10-inch diameter pan and line the bottom with parchment.

Combine coffee powder and 1 tbsp. water in a heavy medium saucepan. Stir over medium low heat until coffee dissolves. Add sugar and butter and stir until butter melts. Pour into large bowl and cool to room temperature, stirring occasionally.

Add eggs and coffee liqueur to butter mixture, whisk to combine.

Sift flour, baking powder, and salt in small bowl. Add to butter mixture and stir to blend. Stir in chocolate and pecans.

Pour batter into prepared pan. Bake until tester inserted in center comes out almost clean about 35 minutes.

Cool in pan on rack. Run small sharp knife around sides of pan to loosen brownie. Turn out on plate; peel off parchment. Cut into wedges to serve. Serve with caramel sauce and ice cream.