I love dark chocolate but I also LOVE! white chocolate. When I saw a white chocolate brownies recipe from one of my Cookie cookbook, I knew I had to make it. I actually made this last year for the holidays using white chocolate chips with multicolor stripes. It was good but because I mixed it too much, the brownies ended up not as soft as it should be. I’ve learned my lesson. This time around, these brownies were soft and oh so pretty too .
I changed the recipe a bit because it called for raisins. I really didn’t feel like eating raisins in my brownies so I added white chocolate chips instead.
- 6 tbsp butter
- 14 0z of white chocolate, chopped
- 3 eggs
- 1/2 cup white sugar
- 2 tsp vanilla essence (extract)
- 2 cups white chocolate chips
- coarsely grated lemon rind (half)
- 1 tbsp lemon juice
- 1 3/4 cup flour
Preheat oven to 355°. Grease a baking pan with butter.
In a medium pot, boil some water. About half of the pot. In a slightly smaller pot, put butter and the chopped white chocolate. Put this pot on top of the pot with boiling water. Turn down the heat. Stir the melting butter and white chocolate frequently. Once melted, take it out of the heat.
In a mixer bowl, combine the eggs, sugar and the melted chocolate. Beat everything together, then add vanilla essence lemon rind, lemon juice and flour. Try not to over mix the batter.
Fold in the white chocolate chips. Folding means mixing the batter with the chocolate chips using a spatula as gentle as you can. You start from the middle by scooping halfway. Work it around the bowl. It’s all in the wrist . Repeat the process to evenly distribute the chips onto the mixture. Make it as gentle as you can.
Pour the batter into the greased baking pan. Bake it in the oven for about 20-25 minutes. Test it by sticking a toothpick. If it comes out clean, then it’s done. Don’t worry if the center is slightly soft coz that’s how it’s supposed to be.
Let it cool first. About 5 minutes or so. Cut into squares and VOILA!