Gosh I made these sooo long ago – and have been just too lazy to write them up – and I’m sorry because they are delicious. Really really scrumptious, rich, moist, fudge-like, decadent and well – truly different from other brownies. And oh, they freeze really well. Crazy well. I served them recently (from the freezer) and Stephanie said “wow, wow, this is crazy good” – I’m not sure she remembers that she said that last time but I do! I know white chocolate turns many off – but again, if you use really good quality then you might be surprised. Don’t buy chips here – buy a bar and chop it yourself. So tasty. It has been a while since I first served these treats, but I do remember someone (other than Stephanie) who ooohed and aaahed and said the best! And I felt proud which is really silly because I only followed the recipe. Anyway, make them. Enjoy –
one-bowl chocolate, espresso, and white chocolate chunk brownies (from Simply Sensational Cookies by Nancy Bagett:
3/4 cup (1.5 sticks) unsalted butter, cut into chunks
3 1/2 ounces unsweetened chocolate, broken up or coarsely chopped
2 1/2 ounces 65-75 percent cacao bittersweet chocolate, broken up or coarsely chopped
1 2/3 cup sugar
generous 1/4 teaspoon kosher salt
4 large eggs, room temp
2 teaspoons vanilla extract
1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water
3/4 cup all purpose flour
8-10 ounces coarsely chopped good quality white chocolate
Place rack in middle of the oven and preheat to 350 degrees.
Line an 9 inch square baking pan with foil, letting the foil slightly overhang on each side. Grease the foil or coat with spray.
In a heavy large saucepan, heat the butter and chocolates on the lowest heat and stir constantly until melted. Remove from heat. I usually opt to melt the butter and chocolate over a pot of simmering water. That way I can let it sit and not worry about overheating or stirring. So do what feels comfy to you. The microwave works well too.
Stir the sugar and salt into the chocolate mixture until fully incorporated and the batter as cooled to warm. Vigorously stir in the eggs, one at a time, and then the vanilla and espresso mixture. Stir until the mixture is smooth and shiny.
Stir in the flour until just evenly combined.
Place half the batter into the prepared pan. Sprinkle about a third of the white chocolate evenly over the top and cover with remaining batter. Spread the rest of the white chocolate chunks all around. Bang the pan on the counter to embed the pieces slightly.
Bake 25-35 minutes – until edges are just pulling away from the sides of the pan and a toothpick comes out almost clean (the bottom will should still be moist and gooey.)
While the brownies bake, fill a large shallow pan a 1/2 inch deep with ice cubes and water. When brownies are done, place the pan into the shallow ice water to immediately stop continued cooking. Let stand until completely cooled – 30-45 m.
Refrigerate the slab for 45 m so it will cut easily (or just cut messy!) Invert onto a cutting board to carefully remove foil. Then place ride side up.
Cut – and use a damp paper towel to wipe the blade in between cuts.
These are so good cold or room temp.