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You know what I like about you?

Well, one of the things I like about you (there are so many, you know).

You trust me.

Heck, even those of you who don’t trust me at least hear me out. Or read me out.

So here’s the deal: I found a recipe for brownies that aren’t brown. And, no, they aren’t blondies. They are definitely white chocolate brownies. (We will not call these ‘whities’, that just sounds wrong.) The recipe I found called for chocolate chips to be mixed in to the batter, but I decided to do a bit of meddling, and therefore reached for a bag of strawberry flavoured buttons instead.

White choc and strawberries? Yes. Please.

These make very fudgy, dense cake bars, rich and buttery, with little bursts of strawberry breaking through the earthy vanilla flavour.

Seriously.

Seriously, you trust me.

White Chocolate Brownies
Adapted from Tartelette

Ingredients

  • 6 tbsps Unsalted butter, room temperature
  • 225g White chocolate
  • 2 Eggs
  • 1/4 cup Caster sugar
  • 1 tbsp Vanilla extract
  • 1 cup Self raising flour
  • 1/2 cup Strawberry flavoured buttons (or other flavour – orange buttons are amazing in these!)

Method

Preheat the oven to 175C.

Grease and flour an 8 inch square (or equivalent rectangle) baking pan, or line it with baking paper.

Melt the half the white chocolate  and the butter together in a bain marie or double boiler. I recommend letting the chocolate start to melt a bit before adding the butter: the butter will melt more quickly, so adding it when the chocolate is starting to go gooey helps them to blend more smoothly.

Stir the mixture frequently to prevent separation, adding the second half of the chocolate as soon as the first half is combined with the butter. Give a few good stirs still on the heat, then remove from the heat and set aside to cool off a little.

In another bowl, beat the eggs and sugar together until they are pale and thick.

Add the white chocolate and butter mixture, then the vanilla extract and flour. Beat until just until smooth.

Add the button pieces and mix in by hand until they are evenly incorporated. You may wish to toss the pieces in some flour to discourage them from sinking to the bottom of the pan while baking. You might also want to reserve a small handful of pieces to sprinkle over the top of the poured batter (I should have done this – it looks much more exciting with a bit of topping).

Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick inserted in the centre comes out clean.

Remove from the oven and let the pan cool on a wire rack.

Once cooled, cut the un-brown brownies into squares or bars.

Strawberries and white chocolate: Summery, moreish, decadent, and playful.

Playful cake. Yes.

I do recommend trying different flavours of buttons – orange give a sort of creamsicle vibe – or going a bit more sophisto with some dark chocolate chips.

It’s all about getting interactive with the beastie you’re baking.

I’ve just got interactive with these by eating four of them.

Hey, I meant well and they tasted fab. Find out for yourself – and let me know how it goes!

Until then…

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2 thoughts on “Un-brown brownies

  1. Pingback: a variation on a theme. « baking & alchemy

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