Not a huge fan of chocolate or fudge, but I do like white chocolate a lot. Does anyone know any good recipes with excellent reviews for it?
ThanksAnybody know any white brownie recipes?
yummmmm..Anybody know any white brownie recipes?
Here are a couple of recipes for you, that are seriously brownies, but called blondies due to the lack of chocolate. Enjoy!
Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert.
1 cup boiling-hot water
1 cup dried cranberries (5 oz)
1 cup dried tart cherries (5 oz)
1 cup golden raisins (5 oz)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
2 sticks (1 cup) unsalted butter, melted and cooled
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
1 cup whole almonds with skins (6 oz), toasted and very coarsely chopped
8 oz fine-quality bittersweet chocolate (not unsweetened; preferably 60 to 70% cacao), coarsely chopped
Special equipment: a 17- by 12-inch shallow baking pan (1 inch deep)
Put oven rack in middle position and preheat oven to 325掳F. Butter and flour baking pan, knocking out excess flour.
Pour boiling-hot water over dried fruit in a small bowl and soak 20 minutes, then drain well in a sieve.
Stir together flour, baking soda, salt, and cinnamon in another bowl.
Beat together melted butter, sugar, eggs, and vanilla in a large bowl with an electric mixer at high speed until creamy, about 1 minute. Reduce speed to low, then add flour mixture and mix until just combined. Mix in dried fruit, almonds, and chocolate.
Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes. Cool completely in pan on a rack. Run a thin knife around edges of pan to loosen blondie, then cut blondie into roughly 3-inch squares.
Note: Blondie can be baked (but not cut into squares) 2 days ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 sticks of unsalted butter
2 cups packed golden brown sugar
2 large eggs
2 teaspoons vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans
Preheat oven to 350F. Butter and Flour a 9 X 13 X 2 inch pan.
Sift flour into a bowl. Mix flour, baking powder, salt and soda together and set aside.
Melt butter. Cream butter and sugar together in a bowl. Add eggs and vanilla and mix well. Add flour slowly, blending well. Batter will be slightly thick.
Spread in pan. Sprinkle with chocolate chips and nuts. Bake for 23 to 30 minutes.
INGREDIENTS 1 (18.25 ounce) package white cake mix
1/3 cup brown sugar
1/3 cup milk
1 cup butterscotch chips or white chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, stir together the cake mix and brown sugar. Add egg and milk; mix until well blended. Stir in the butterscotch chips. Spread the dough evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies pull away form the edge of the pan slightly. Cool in the pan on a wire rack then cut into bars.
There are two I am fond of:
125g unsalted butter, chopped
240g block white chocolate, chopped
3/4 cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
3/4 cup plain flour
1/2 cup self-raising flour
Extra 240g block white chocolate, chopped
3 x 55g Cherry Ripe bars
Icing sugar mixture, to decorate
1. Grease a 23cm square cake pan. Line base and sides with baking paper.
2. Place butter and chocolate in a medium pan. Stir over a low heat, without boiling, until mixture is smooth. Stir in sugar. Remove from heat and cool for 5 minutes.
3. Stir in eggs, vanilla extract, sifted flours and extra chopped chocolate. Spread mixture into prepared pan. Cut chocolate bars into 1cm-wide strips. Arrange evenly over top of slice, pressing down slightly.
4. Cook in a moderate oven (180C) for 35 minutes, or until golden brown. Cool in pan.
5. Turn out slice and trim edges. Cut into squares and dust with sifted icing sugar mixture.
White Chocolate and Macadamia Brownies
Melted butter, to grease
150g white chocolate, chopped
150g unsalted butter
3 eggs, lightly whisked
150g (1 cup) plain flour
60g (1/2 cup) whole milk powder
60g (1/4 cup) caster sugar
1/4 tsp baking powder
180g white chocolate, extra, chopped
145g (1 cup) whole macadamia nuts
Preheat oven to 180掳C. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.
Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.
Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.
Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.
WHITE RUSSIAN BROWNIES
* 4 tablespoons butter, softened
* 1 1/4 cups white sugar
* 2 egg
* 1 1/4 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup coffee flavored liqueur
* 1 pound cream cheese, softened
* 1 egg
* 1/4 cup white sugar
* 1/4 cup all-purpose flour
* 2 tablespoons butter, softened
* 1/4 cup vodka
* add to recipe box Add to Recipe Box
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x9 inch baking pan.
2. In a medium bowl, cream 1 1/4 cups of sugar and 4 tablespoons of butter. Add 2 eggs and mix well. Stir in 1/2 cup of the coffee liqueur. Sift together 1 cup of flour, cocoa powder, baking powder, and salt. Stir into the butter mixture until well blended. Spread half of this mixture evenly into the prepared baking pan.
3. In another bowl, stir together the 1/4 cup of flour and 1/4 cup of sugar. Add softened cream cheese and mix well. Stir in 1 egg, 2 tablespoons butter, and the vodka. Mix until smooth. Spread this evenly over the chocolate layer. Pour the remaining chocolate mixture over the top of this. You can make a pattern of stripes or swirl the chocolate with a toothpick.
4. Bake for 35 to 45 minutes in the preheated oven. When brownies are cool, brush with the remaining 1/4 cup of coffee liqueur.
These are random ones i found:
This seems to be higher rated and the bottomo link has ratings by real people at the bottom of the page and has pics:
P.S or just use your usual chocolate brownie mix, but replace the normal milk choc with white...?
then it would'nt be a brownie, it would be a whitey..LOL Hmm, maybe a new marketing idea there. Nah ,some assinine group or another would b**ch about it and wanna sue you and all. but try making a yellow cake mix a little thicker and heavier maybe call em yell'ers. lol
this site might give ideas, good luck!'
I do this one with dried berries from Sam's. You can add any chips or fruit you like!
You may be looking for Blondies.... they are like a brownie texture, but have chocolate chips in them taste like a soft chewy chocolate chip cookie.. delicious!
put white color in chocolate brownies.. :) simple
what??? just make white cake