White Chocolate Brownies

  • Serves: Makes one 8-inch square baking pan
  • Baking Temp (degrees F): 350
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Creamy white chocolate and almond toffee bits top these golden brownies.

6 tablespoons unsalted butter
1 1/3 cups (about 8-ounces) chopped white chocolate
1/2 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 cup unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 teaspoon salt
1/3 cup almond toffee bits

1. Position an oven shelf in the middle of the oven and preheat to 350 degrees F. Grease and flour an 8-inch square baking pan. Set aside.

2. In a double boiler with 1 inch of water in the bottom, frequently stir 1 cup white chocolate with the butter, until melted and smooth. Remove from heat. Let cool for 3 minutes. Stir in the eggs, sugar, and vanilla extract. Stir in the flour, salt, and almonds until well blended.

3. Spread batter evenly in the baking pan. Sprinkle toffee bits and remaining 1/3 cup white chocolate evenly over the top.

4. Bake until the brownie edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes, and no more.

5. Let cool in pan on a wire cake rack, about 1 hour, until cooled. Cut into 9 or 16 squares.

Store them airtight for up to 2 days.

Nutritional analysis is per small brownie.
CALORIES 193(51% from fat); FAT 11g (sat 6g); PROTEIN 2.1g; CHOLESTEROL 40mg; SODIUM 95mg; FIBER 0.2g; CARBOHYDRATE 21g

Adapted from Sunset Magazine, NOVEMBER 2003

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