Saturday, September 5, 2015

Dark Chocolate Brownies With White Chocolate Chunks

If you're like me, you already have plenty of tried-and-true brownie recipes. Still, I was happy to have success with this recipe. For one thing, it allowed me to use a bar of Ghiradelli white chocolate in my pantry that was begging to be used.

Dark  Chocolate  Brownies  With

White Chocolate  Chunks

Makes 16

4 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2/3 cup all-purpose flour
4 ounces good-quality white chocolate, such as Lindt or 
Ghiradelli, cut into ½-inch pieces
Fresh large strawberries, washed and dried—if desired

1.   In a medium-sized, microwave-safe mixing bowl, melt unsweetened chocolate and butter. Alternatively, melt in heavy medium-sized saucepan over low heat, stirring until smooth. Cool to room temperature.
2.   In the meantime, whisk sugar and eggs together. Continue whisking until mixture is very thick, about 3 minutes.
3.   Whisk in chocolate mixture.
4.   Stir in baking powder, salt, and vanilla.
5.   Add flour and fold in gently.
6.   Stir in white chocolate chunks.
7.   Transfer batter into buttered 8-inch square baking pan and bake in 325°F. oven for about 25 minutes or until tester inserted centers comes out with moist crumbs attached..
8.   Transfer brownies in pan to rack; cool completely.
9.   Cut brownies into 16 squares and transfer to serving tray. If desired, garnish tray with strawberries.

NOTE: Brownies can be prepared one day ahead if stored airtight.

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