Description
These are decadent, chewy, sticky white chocolate brownies, and they taste totally different from any other version.
Ingredients
Scale
- 200g unsalted butter
- 200g white chocolate
- 3 large eggs
- 1 egg yolk
- 300g caster sugar
- 125g plain flour
- 100g white chocolate chips
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Baking