White Chocolate Brownies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 oz (170g) high-quality white chocolate bar (choose brands like Lindt or Ghirardelli), chopped up
02 -
10 tablespoons (141g) unsalted butter, broken into smaller pieces
03 -
1¼ cups (250g) white sugar
04 -
2 whole large eggs plus 1 extra large egg yolk
05 -
½ teaspoon vanilla essence
→ Dry Ingredients
06 -
1¾ cups (220g) plain all-purpose flour
07 -
¼ teaspoon baking powder
08 -
1 teaspoon table salt
→ Add-ins
09 -
1 cup (170g) white chocolate chips
# Instructions:
01 -
Switch your oven on to 325°F (165°C). Line up a 9x9-inch pan with a parchment sheet and set it aside for now.
02 -
Pop the butter and chopped chocolate bar into a microwave-safe bowl. Heat in short 20-second bursts, stirring after each, until it turns smooth and completely melts.
03 -
Grab another bowl and whip together sugar, eggs, and the extra yolk. Keep going hard until it turns slightly pale (about 30 seconds). Add in the vanilla, then mix in the melted chocolate mixture until it’s all one smooth batter.
04 -
In a separate bowl, mix up the flour, salt, and baking powder with a whisk. Slowly stir this into the wet batter. Lastly, fold in the chocolate chips using a spatula till combined.
05 -
Spread the batter in the pan you prepared earlier. Place in the center of your oven and bake at 325°F for 42 minutes. Check with a toothpick; it should either come out clean or have a few moist crumbs sticking. Let it cool before cutting.
# Notes:
01 -
Use high-quality chocolate bars instead of chips for better outcomes
02 -
Baking in a metal pan works best. If you use glass, plan for more baking time
03 -
Keep it fresh by storing in an airtight container at room temp for up to 5 days