White Chocolate Brownies

I love brownies. They are gooey and chewy, crispy on top and über indulgent. Traditionally made with the darker varieties of chocolate this twist of using white instead makes an unsuprisingly good change. Think these, dusted with icing sugar as faux snow, will go down a treat for my little sister’s school Christmas party. Sadly this means I can’t eat them all….mmmm think another batch may be on call.

Try adding 100g of Dark or milk choc-chips or chopped raspberries or strawberries, maybe some blueberries or cranberries to give a colour contract and an extra tasty twist!

250g White Chocolate

75g butter

125g Caster Sugar

1 tspVanilla extract

2 Eggs

150g Plain Flour

1/2 tsp salt

1. Preheat your oven to 180C and line a 8inch-ish square tin with greases proof paper or if you have a silicon one just lightly grease it.

2. Gently melt 175g of your white chocolate in a bowl set over a pan of simmering water. Keep stirring and be careful not to let it burn. Once all melty set the chocolate aside to cool.

3. Whisk sugar and butter to getter until light, pale and fluffy then whisk in eggs and vanilla extract. Stir in the cooled white chocolate, will be all glossy and gooey, followed by folding the flour and salt gently and then the chocolate chips and the optional extras.

4. Pour this all into your prepared tin and smooth the top down. Bake in the oven for 25-30mins. Allow to cool then cut into squares and then dust with icing sugar.



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