Recipes so good it oughta' be a sin!

Monday, July 18, 2011

Cocoa and White Chocolate Brownies

I love chewy brownies. I also love white chocolate. The two together are wonderful, in my opinion so I decided to add some white chocolate to a favorite old fashioned chewy brownie recipe and see what happened.

I actually got this idea from Paula Deen's "Symphony Brownies" which takes a brownie mix (yuck!) and adds some Hershey's Symphony bars in the middle to create sort of a fudgy layer. It sounded good but I thought white chocolate would rock instead of more regular chocolate.

So, I increased the volume of a great brownie recipe and then added a layer of white chocolate chips. The chips create a lovely white layer of goodness in the center of a very rich chocolate brownie. Simply delicious!

I found that served warmed with some cold vanilla ice cream and some chocolate sprinkles this humble little brownie made a magnificent desert. If you want to get really creative, you could add some walnuts or pecans to the batter and then drizzle the ice cream with some caramel or chocolate syrup and some toasted or glazed nuts. Yummy!

: Cocoa and White Chocolate Brownies
: Chewy delicious cocoa brownies with a white chocolate center

  • 2 1/2 cups sugar
  • 1 cup + 2 tbs. butter, melted
  • 3 tbs. water
  • 3 larges eggs
  • 1 tbs. vanilla extract
  • 2 cups all-purpose flour
  • 1 cup + 2 tbs. cocoa
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups white chocolate chips

  1. Preheat oven to 350° and grease and lightly flour a 9x13-inch pan.
  2. In bowl of electric mixer fitted with paddle attachment cream together butter, sugar and water. Add eggs and vanilla and mix on low speed until incorporated.
  3. Sift together flour, cocoa, baking powder and salt. With mixer on slow speed, add to wet ingredients. Increase speed to medium and mix until combined. Scrape down sides of bowl as necessary.
  4. Pour half of batter into prepared pan and spread evenly. Sprinkle white chocolate chips evenly over batter and top with remaining batter. Smooth batter evenly in pan.
  5. Bake at 350° for 18-25 minutes or until a wooden pick inserted in center of brownies comes out just slightly sticky.
  6. Remove pan to wire rack to cool 10 minutes. Carefully slide a knife along edges of pan to loosen brownies then invert onto wire rack. Place platter or baking sheet over rack and invert again so that brownies are right side up. Allow to cool completely before cutting.

This is excellent served with vanilla ice cream and chocolate sprinkles.

If you enjoy nuts, add up to 1/2 cup of chopped nuts to batter before placing in pan.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 24 brownies
Culinary tradition: USA (General)

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