White Chocolate & Chip Brownies
Adapted from Cooking A to Z by the California Culinary Academy
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Preheat: 350° | Yield: 36 bars | |
Prep: 0:20 | Wait: 0:00 | Cook: 0:35 |
Ingredients
- 3 oz. White Chocolate
- 1/2 cup Butter
- 1 1/2 cups Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3 Eggs, room temperature
- 1 1/2 cups Sugar
- 1 tsp Vanilla Extract
- 6 oz Semisweet or Milk Chocolate Chips
Directions
- Preheat oven to 350. Line bottom of a 9×13 pan with parchment paper; butter pan and dust with flour. In a small, heavy saucepan, melt white chocolate and butter over low heat; stir well to blend. Remove mixture from heat and let cool.
- In a medium bowl, combine flour, baking powder, and salt; set aside.
- Beat eggs and sugar at high speed until thick and lemon-colored. Blend in vanilla. Gradually add white chocolate mixture, then the flour mixture; beat well until combined. Stir in chocolate chips.
- Spread batter in prepared pan. Bake until edges begin to pull away from sides of pan and center is nearly set when tested with a toothpick, about 30-35 minutes.
- Let cool in pan on a wire rack for 10 minutes, then slice into bars. Remove from pan when cool.
Notes
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