About two years ago, a good cooking friend gave me a recipe for these white chocolate beauties. I made them just as the recipe stated. They were very, very good. I misplaced the recipe for a long time. I finally asked my friend for it again, and she graciously gave me the recipe again. Then.... I lost it, again, but I asked my poor friend, yet again, to send it to me and she did! I emailed it to myself a few times so I'm sure not to lose it now. And to further the keepage of this recipe, it's going on my blog now!
I made these again the other day. When I looked at the recipe, I thought "Only 4 ounces of white chocolate?!" Ha ha. So, I doubled it. As I was making them, I decided that I should reduce the sugar a bit to compensate for the extra sweetness, and add a bit extra flour for the extra liquid (melted chocolate). They worked out pretty well! My new, 2010, "revised" version is very... gooey. They are best stored in the fridge, I think. Being made out of such a high percentage of white chocolate will do that to a baked good. They had been stored in the fridge for a few hours before I took the photo- that's why they're not slumping everywhere.
I will include both recipe versions here. The 1st one is my "revised" version; the second one is the original. Likewise, the first picture you see on this post is of the "revised" brownies, and the last picture you see is of the brownies I originally made in 2008 with only 4 oz. of chocolate- the original recipe. (Both versions are VERY, VERY good!!!)
My Extra-Gooey White Chocolate Brownies
adapted from Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" by Judy Rosenberg
8 Tablespoons (1 stick) unsalted butter
8 oz white chocolate, chopped
2 large eggs, at room temperature
1/2 teaspoon Salt
2/3 cup sugar
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
Preheat oven to 325'F. Lightly grease an 11x7″ baking pan with butter or vegetable oil.
Melt the butter in the top of a double boiler placed over simmering water. When the butter has melted, add the chocolate and melt.
Using a mixer on medium-high speed, beat the eggs and salt in a medium-sized mixing bowl until frothy, about 30 seconds. Gradually add the sugar and continue beating until the eggs are thick and pale, about 1-1/2 minutes. Scrape the bowl with a rubber spatula.
Add the chocolate mixture and the vanilla and mix on medium-low speed until blended, about 5 seconds. Scrape the bowl.
Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once during blending. Pour the batter evenly into the prepared pan.
Bake the brownies on the center oven rack until a tester inserted in the center comes out clean, about 20-30 minutes. Allow the brownies to cool on a rack for 1 hour before cutting.
Original White Chocolate Brownies
adapted from Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" by Judy Rosenberg
8 T (1 stick) unsalted butter
4 oz white chocolate
2 large eggs, at room temperature
1/2 t Salt
1 c sugar
1 t vanilla extract
1 c all-purpose flour
Preheat oven to 325'F. Lightly grease an 11x7″ baking pan with butter or vegetable oil.
Melt the butter in the top of a double boiler placed over simmering water. When the butter has melted, add the chocolate and melt.
Using a mixer on medium-high speed, beat the eggs and salt in a medium-sized mixing bowl until frothy, about 30 seconds. Gradually add the sugar and continue beating until the eggs are thick and pale, about 1-1/2 minutes. Scrape the bowl with a rubber spatula.
Add the chocolate mixture and the vanilla and mix on medium-low speed until blended, about 5 seconds. Scrape the bowl.
Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once during blending. Pour the batter evenly into the prepared pan.
Bake the brownies on the center oven rack until a tester inserted in the center comes out clean, about 20-30 minutes. Allow the brownies to cool on a rack for 1 hour before cutting.
1 comment:
They don't look too gooey at all! I think it's a great idea to cut down on the sugar--they are pretty sweet, and very rich. ;) They look gorgeous--great photography!
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