• Cook with Love and Kosher Salt

     

white chocolate bittersweet choc

So these too were scrumptious.  Last Friday I went on a tear and decided to try some new things for My Sister’s Place.  The s’mores, these cake bars and oatmeal molasses cookies.  All three were hits.  This one especially!  Andy said “these are the BEST mom, they are sooo good with the biggest chunks of chocolate that I love.”  Collin too said these were his favorites.  A hit with the rest of us too.  I think the melted white chocolate in the batter fulfills my sweet needs and the big big chunks of bittersweet chocolate are a perfect foil to the sweet batter.  Rob thought so too.  Everyone expected a brownie texture but they are more cake-y than we expected but that was really OK.  I do hope the shelter enjoyed as well!  Enjoy –

white chocolate bittersweet chocolate brownies: (from Dede Wilson’s A Baker’s Field Guide to Chocolate Chip Cookies):

1 cup all purpose flour
1/3 teaspoon kosher salt
1/2 cup (one stick) unsalted butter — softened to room temp
4 ounces white chocolate chopped fine (please use really good quality white chocolate or don’t bother with these)
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (about 5 ounces) bittersweet chocolate chunks (1/2 inch chunks are yummy)

Preheat oven to 350 degrees.  Line 9 inch square baking pan with butter or foil (with overhang so you can simply pull out the dessert once cool).

Whisk together the salt and flour.

Fill a saucepan with about an inch of water and bring to a boil – then switch to low simmer.  Place butter and chopped white chocolate in a metal bowl and set over the simmering water.  Melt gently.  Watch and remove once melted.  Let cool slightly.

With the whisk attachment of your mixer (or hand held beaters) beat together the sugar, eggs, and vanilla until light and fluffy.  5-6 minutes.

Gently fold in the white choc/butter mixture into this and then fold flour into batter until just combined.  Fold in chocolate chunks.

Pour into pan and bake until edges begin to turn golden and pull away from sides of the pan.  30-35 minutes.  Toothpick should come out with some moist crumbs…don’t over bake!

Let cool – cut and serve with a smile…

And enjoy –

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2 Comments

  1. Ann

    4 years ago

    By good quality white chocolate, do you mean something like Ghiradelli? What did you use? Thanks!

    Reply
    • Lisi

      4 years ago

      yes – ghiradelli is good – also really like callibaut and guittard too —

      Reply

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