White Chocolate Brownies

I was so busy this past week, that I was at a loss for ideas on what to make for the baking club at work (yes, there are actually clubs at work—feels like being back in school). I wanted to bake something that wouldn’t require much ingredients or effort, but would still be a unique treat to offer to my co-workers. My fiancé suggested making White Chocolate Brownies, so I searched online and found this wonderful recipe. The use of white chocolate in the brownies, plus the sweet and slightly salty flavor, sets them apart from other brownie recipes.

White Chocolate Brownies

Ingredients for White Chocolate Brownies:
14.6 oz white chocolate chips
210 g unsalted butter
275 g granulated sugar
185 g eggs, beaten
10 g sea salt
230 g all-purpose flour

Prepare the chocolate base: Place the white chocolate and butter in a double boiler and stir continuously, until the mixture is smooth and melted.

Prepare the brownie batter: Remove the melted mixture from heat, and stir in the sugar, eggs, and salt. Add in 1¹/₂ tsp of vanilla extract, if desired. Add the flour to the mixture, and stir until evenly distributed.

Bake the brownies: Spread the batter in a 9×13-inch pan lined with parchment paper. Bake at 350°F for 28 minutes, or until the center comes out clean with a toothpick. Allow the brownies to cool for at least 15 minutes before cutting and serving.

Makes: 20 pieces

While these brownies were baking in the oven, I realized I doubled the salt and left out the vanilla extract by accident! Although I misread the original recipe, this batch still turned out chewy, fudgy, and so decadent to eat. Luckily, leaving out the vanilla extract did not noticeably affect the brownies. In addition, the extra salt helped enhance the flavor and reduce the sweetness of the brownies. I love how they were so simple to make, yet turned out dangerously delicious and addicting!