How to Bake White Chocolate Brownies

Two Parts:Making the batterBaking the brownies

Brownies don't always have to be made from milk or dark chocolate. White chocolate is just as delicious and makes mighty fine brownies too. These white chocolate brownies are as easy to make as the usual brownies and they're very tasty too. You may know these brownies as "blondies", in reference to the use of white chocolate.

Ingredients

  • 150 grams white chocolate
  • 125 grams unsalted butter
  • Boiling water
  • 150 grams caster sugar (superfine sugar)
  • 1 ½ teaspoons vanilla extract
  • 2 eggs
  • Pinch of sea salt
  • 200 grams plain/all-purpose white flour
  • 100 grams pecan nuts (optional)

Part 1
Making the batter

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    Preheat the oven to 170ºC/gas mark 3.
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    Melt the white chocolate in with the butter. Add the white chocolate to the heatproof bowl. Then add the unsalted butter to the white chocolate.
    • Chop the butter into small chunks; this helps to ensure that it melts faster.
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    Pour some boiling water into a pan. Put the pan over the heat. Check that the bowl fits in the pan; this is done to melt the mixture gradually.
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    Put the bowl on top of the pan let it melt. Don't overdo it because chocolate can burn very quickly. Remember to keep stirring it, as this will speed up the process.
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    Add the caster sugar to the bowl. Stir it in as soon as possible; the sugar must melt with the butter and white chocolate mixture quickly.
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    Add the vanilla extract to the mixture. The main taste is vanilla, so be generous.
    • You can add less or more of the vanilla extract––taste the batter to see what you prefer.
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    Mix everything together.
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    Take 2 eggs and crack them into a bowl. Then mix the eggs in.
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    Add a pinch of the sea salt for flavour.
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    Add the plain/all-purpose white flour to the mixture. Mix everything together.
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    Add 100g of pecan nuts, if using. This is optional, for taste. If allergic to nuts or you do not like them, don't add them. Mix in.
    • You might want to crush the nuts or chop them in half.

Part 2
Baking the brownies

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    Put some greaseproof paper into a baking tray or sheet. This is optional but it's recommended to prevent the brownies from sticking to the pan. Even if it is a non-stick pan, the brownies will probably stick.
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    Evenly spread the brownie batter across the tray or baking sheet.
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    Put the batter in the preheated oven. Bake for 28-35 minutes. You can tell when the brownie mixture is done, as it will be squidgy and golden brown on the top.
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    Remove from the oven. Allow to cool.
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    Transfer to a cutting board. Cut the brownies into squares or slices. They're now ready for serving.

Tips

  • Break the white chocolate into small chunks; this ensures that it melts faster.

Warnings

  • Use oven mitts when handling hot items and the oven.

Things You'll Need

  • Mixing bowl
  • Mixing implement
  • Bowl for eggs
  • Baking tray/sheet, deep enough for brownie mixture to be held in
  • Parchment or greaseproof paper
  • Cutting board and knife

Article Info

Categories: Accuracy | Brownies