This recipe comes from one of my favorite company's Web site, King Arthur Flour. The real brick-and-mortar King Arthur is practically upstate New York's neighbor, in Norwich, Vermont, and well worth a visit. Since this recipe comes from K.A., it recommends all their own ingredients, but you can use substitutes, of course (though K.A. ingredients are top quality and you can't go wrong with them). I'm not a fan of the run-of-the-mill blond brownie. Blond and brownie are not synonymous in my mind. These are not blond brownies - they're chocolate through and through in blond brownie clothing. The creamy, light batter is made with melted white chocolate! There's just a hint of spice with a touch of nutmeg and a good dose of vanilla. Not to be ignored, bittersweet chocolate (in the form of substantial chunks) makes its presence well known without overpowering its lighter counterpart.
Directions
| 1) Preheat the oven to 350°F. Lightly grease a 9" square pan. |
| 2) Place the white chocolate, butter, and sugar in a heatproof bowl. Heat at low power in the microwave at 1-minute intervals, or over simmering water, until the chocolate softens; white chocolate is sensitive to scorching, so be careful. |
| 3) When the butter is melted and the white chocolate looks soft, stir in the vanilla, nutmeg, and salt. Let the mixture cool to lukewarm. |
| 4) Beat in the eggs. |
| 5) Whisk together the flour and baking powder, and stir into the egg mixture. |
| 6) Stir in 3/4 cup of the chocolate chunks. Spoon the batter into a greased 9" square pan, and sprinkle the remaining chocolate chunks over the top. |
| 7) Bake the brownies for 25 minutes, until they're light golden brown and the edges pull just slightly away from the pan. |
| 8) Remove from the oven, and cool before cutting.
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| Yield: 16 brownies. King Arthur Online Web site and photo credit: |
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