These are decadent, chewy, sticky white chocolate brownies, and they taste totally different from any other version.
By Eleanor Jones
I have a confession to make. As a food fan and somewhat professional binge eater, it’s a pretty surprising one. But here goes – I’m not a big fan of chocolate cake. I can’t exactly put my finger on why. I’m a mega chocolate fiend in every other sense, but I’ve had so many dry, dull and tasteless versions of it in cake form that it just doesn’t do it for me anymore. Offer me a slice of chocolate sponge or its vanilla equivalent, and I’ll take the vanilla every time. And until I adapted this recipe, that went for brownies too.
- 200g unsalted butter
- 200g white chocolate
- 3 large eggs
- 1 egg yolk
- 300g caster sugar
- 125g plain flour
- 100g white chocolate chips
- Preheat your oven to 170 degrees.
- Place a bowl over a pan of boiling water and add the chocolate and butter. Stir until melted, then remove from the heat and put to one side. (Please note: these ingredients will not combine as they would with a dark chocolate brownie recipe, but as you leave them to cool the chocolate will slowly reform and the mixture will become workable regardless)
- Add the eggs, egg yolk and sugar to a seperate bowl and whisk them until thick and creamy – this will take around 3-4 minutes with an electric whisk.
- In a third bowl, stir the chocolate chips through the flour to coat them and prevent them from sinking to the bottom of the brownie during baking.
- Add the egg and sugar mixture to the cooled chocolate and butter mixture and stir throroughly until combined.
- Sift in the flour, tip in the chocolate chips and mix everything together until all traces of flour are gone.
- Line a square tin with parchment paper and pour half of the mixture in. I found that this batter made two batches of 9 brownies, but you can adjust this based on the size of your baking tray and preferred brownie size.
- Bake the brownies in the oven for 35-40 minutes or until a knife inserted into the centre comes out with just a small amount of sticky cake mixture on it (unlike sponge cakes, the knife does not need to be completely clean).
- Leave the brownies to cool in the tin for 15-20 minutes, then cut them into squares and leave them to cool completely.
Eleanor Jones is an editorial assistant and writer by day, and a serial sugar junkie by night. A committed vegetarian, her posts are a mostly a mixture of tasty veggie treats and seriously decadent bakes. When she’s not cooking, Eleanor can be found watching old movies, cooing over expensive dresses, and searching the internet for pictures of animals in hilarious costumes. Her blog, mademoisellie, revolves around life, love and most importantly, food, in London.