Thursday, January 7, 2010

What's a good white chocolate brownie recipe?

I wanted to make brownies for my friends, but one of them doesn't like dark or milk chocolate, but she likes white chocolate.What's a good white chocolate brownie recipe?

1/3 cup of butter or margarine

8 ounuces white choclate , chopped and divided

2 large eggs

2/3 cups sugar

1 cup all- purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon vanilla extract

1/4 cup sliced almonds

-melt butter in small saucepan over low heat. Add half of white chocolate and remove from heat.( do not stir)

- beat eggs at medium speed w/ electric mixer until thick and pale; gradually add sugar, beating well.

-combine flour, baking soda, and salt; add to egg mixture, mixing just until blended. Stir in melted white chocolate mixture and vanilla. add remaining chopped white chocolate.

- spoon mixture into a greased 8-inch pan. Sprinkle w/ almonds. Bake at 350 for 32-35 minutes. let cool.What's a good white chocolate brownie recipe?
Mmmm, yummy and different! Here's a couple recipes I hope she likes :)

White Chocolate Treasure Brownies


1 cup flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sugar

1/3 cup butter

2 tablespoons water

6 ounces pkg. chocolate chips

1 teaspoon vanilla extract

2 eggs

10 ounces pkg. White baking chocolate pieces


Heat oven to 325. In small bowl, combine flour, baking soda and salt; set aside. In small saucepan over medium heat, combine sugar, butter and water. Bring just to a boil; remove from heat. Add chocolate chips and vanilla. Stir until chocolate melts and mixture is smooth.

Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in white chocolate baking chips.

Spread into greased 9'; baking pan. Bake 30-35 minutes. Cool completely. Cut into 2'; squares.

Brownies w/Sauce


1 cup butter

12 ounces good-quality white chocolate, chopped

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon salt

5 eggs

1/3 cup half-and-half

Vanilla ice cream

Purchased caramel sauce (see note)


6 ounces white chocolate, chopped

1 1/2 tablespoon butter

1/4 cup half-and-half


Preheat oven to 375 degrees. Grease a 9-by-13-inch pan.

Use a double boiler to slowly melt together butter and white chocolate.

In large bowl of electric mixer, stir together flour, sugar and salt. With mixer at low speed, beat in white-chocolate mixture, then eggs and half-and-half; beat just until blended. Pour into prepared pan. Bake 20 minutes, then reduce oven to 325 degrees and bake about 12 minutes more, until lightly browned and set in center (see tester's note).

Let cool in pan on a rack 30 minutes. Turn out onto a cutting board or cake rack; let cool completely. Trim off brown edges; cut remainder into 12 pieces.

To serve: Arrange brownie on a plate; top with vanilla ice cream, white-chocolate sauce and caramel sauce.

Note: The restaurant makes caramel sauce from 4 cups granulated sugar and 8 cups water, cooking the mixture with the skill of a confectioner for 90 minutes or longer. Herron suggests that home cooks substitute purchased ice cream topping.


Melt all ingredients together in a double boiler or at low power in a microwave; stir until smooth. (Sauce is thin.)

White Chocolate Macadamia Nut Brownies


1/2 cup butter

8 ounces white chocolate -- cut into chunks

4 eggs -- at room temperature

1 teaspoon salt

2 cups sugar

2 teaspoons vanilla

2 cups flour

1 1/2 cup macadamia nuts


3 ounces white chocolate -- cut into chunks

1/2 cup heavy cream

1 tablespoon butter


Preheat the oven to 325 F. Grease an 8x10x2 baking pan. Melt the butter in a double boiler. Add the white chocolate and melt completely. In a separate bowl, beat the eggs and salt until frothy. Add the sugar and beat until thick and pale, about 90 seconds. Scrape down the sides. Add the chocolate mixture and the vanilla to the egg mixture and beat for five seconds.

Add the flour and mix until just moist. Fold in the nuts with a spatula and pour into the prepared pan. Place in the oven and bake for 40 minutes. Let cool for 1 hour. To serve, drizzle the top with the sauce.

Sauce: In a double boiler, gently melt the white chocolate. Add the cream and butter and cook briefly until smooth. Let cool a little. Either spoon over brownies, or use a squeeze bottle to sauce the brownies.
oh i got a good one

12 oz. white chocolate; broken into pieces

1 cup unsalted butter

3 eggs

3/4 cup flour

1 teaspoon vanilla

1/2 cup slivered almonds

Preheat oven to 325 degrees. Grease and flour 9'; square pan.

Melt chocolate and butter in large saucepan over low heat, stirring constantly (do not be concerned if the white chocolate separates). Remove from heat when chocolate is just melted.

With electric mixer, beat in eggs until mixture is smooth. Beat in flour and vanilla. Spread batter evenly in prepared pan. Sprinkle almonds evenly over the top.

Bake 30-35 minutes or just until set in center. Cool completely in pan on wire rack. Cut into 2'; squares.
Refer to the following websites:鈥?/a>鈥?/a>鈥?/a>

No comments:

Post a Comment