• Brownies With White Chocolate Chunks

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    • 1 c. unsalted butter - (2 sticks)
    • 4 ounce unsweetened chocolate minced
    • 4 ounce bittersweet (not unsweetened) or possibly semisweet chocolate minced
    • 2 c. sugar
    • 1 tsp vanilla extract
    • 4 lrg Large eggs
    • 1/2 tsp salt
    • 1 1/4 c. all-purpose flour
    • 1 1/2 c. white chocolate chips Creme Anglaise (see recipe) Vanilla ice cream


    1. Preheat oven to 350 degrees. Butter 9- by 9- by 2-inch metal baking pan. Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan. Stir over low heat till melted and smooth. Remove from heat. Add in 1 c. sugar and stir till sugar dissolves, about 1 minute. Stir in vanilla extract.
    2. Whisk Large eggs and 1 c. sugar in large bowl to blend. Whisk half of egg mix into chocolate mix. Using electric mixer, beat remaining egg mix till pale yellow and slightly thickened, about 3 min. Gently fold chocolate mix and salt into egg mix. Gently mix in flour, then white chocolate chips. Spoon into prepared pan.
    3. Bake brownies till tester inserted into center comes out with moist crumbs attached, about 28 min. Transfer to rack. Cold completely. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into squares. Serve with Creme Anglaise and ice cream.
    4. This recipe yields about 12 brownies.

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