White Chocolate Brownies are a very nice variant on the more common, and very popular, brownie recipe.
This particular recipe is to replace a bake I did that wasn’t as successful as I wanted it. What a very nice replacement too, since it has a lovely texture and flavour and is very simple to make.
It takes very little time and is so delicious to eat. Mine turned out so well, it was quite light and very tasty. Maybe baking for a couple of minutes less would have made it more dense, but I enjoyed it just as it was.
- 150g (1 cup + 1 tbsp) cake & pastry flour – plain flour will work too
- 125g(1/2 cup +2 tbsp) caster or granulated sugar
- 80g(1/2 cup) white chocolate, chopped into small pieces, melted and cooled
- 50g(1/3 cup)dark chocolate chips
- 2 medium eggs(large in USA)
- 100g butter, melted and cooled
- Preheat the oven to 180C/160C Fan/350F
- Grease an 8 inch/20cm square cake tin and line with parchment paper.
- Whisk the eggs and sugar together until pale and thickened slightly.
- Add the melted white chocolate and the melted butter and whisk until combined.
- Slowly add the flour, whisking until combined.
- Add the dark chocolate chips and stir in until mix throughout the batter.
- Pour the batter into the cake tin and spread evenly across the base(shaking it will help to level it).
- Bake in the oven for 22 minutes.
- Remove from the oven and allow to cool in the tin before removing and cutting into portions.