White Chocolate Brownies

White chocolate brownies–how do I love thee?  Let me count the ways.

I love thee to the depth and breadth and height of a single square of your glorious decadence.  I love every rich, moist and chewy bite.  I love the little bits of white chocolate which survived being slowly melted in butter.  I love that you are loaded with additional white chocolate and semisweet chocolate bits–especially when I have a piece warm from the oven.  And I shall but love thee better after my last New Year’s diet resolution is broken.

OK, I’m waxing poetic here for good reason.  You will, too, once you make and taste one of these babies.  New Year’s resolutions, be damned!  I have a feeling if you’re browsing recipe blogs, then you’re in my club.  I usually try to make it to Valentine’s Day before succumbing to making a decadent dessert, but this year I didn’t last two weeks!

My excuse was that my son was coming over for a visit.  The plan was that Roger and I would have one piece each and then I would send the rest home with John.  Then my son had a change of plans and didn’t visit.  So, what’s a chocoholic (white and semisweet chocolate, in this case) to do?

Well, if you’re me, you eat half the pan (thankfully, only an 8″ square pan) with your husband and then you freeze the rest until the kid finally shows up again!

One year ago:  Cranberry Scones

White Chocolate Brownies

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  • 1/2 cup unsalted butter (1 stick)
  • 8 oz. white chocolate chips, divided (I much prefer Ghirardelli)
  • 2 eggs
  • Pinch of salt
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 1 cup flour
  • 8 oz. semisweet chocolate chips
  • 1/2 cup chopped walnuts, optional


Lightly grease 8” square pan.  Line with wax paper.  Grease wax paper.

Melt butter in small pan; remove pan from heat.  Add half (4 oz.) of white chocolate –do not stir.  Using mixer, beat eggs with pinch of salt.  Gradually add sugar and beat until pale yellow and slowly dissolving ribbons form.  Add butter/white chocolate mixture, vanilla, and 1/2 tsp. salt.  Mix until just combined.

Note the little bits of semi-melted white chocolate

Stir in chocolate chips and remaining 4 oz. of white chocolate chips.  Stir in walnuts if using.  Spoon mixture into prepared pan.  Smooth top.

Bake at 350o F. for approx. 30 minutes.  Bake until tester comes out almost clean.  Cover if browning too quickly.

Source:   A Bon Appétit RSVP (reader requested) recipe that I cut out of the magazine years ago.  (Could not find link on epicurious.com)

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