These White Chocolate Brownies are derived originally from a milk chocolate brownie recipe, and will satisfy even the biggest sweet craving! Did you know that white chocolate brownies are called ‘Blondies’?
Method
-
Preheat oven to 180 degrees.
-
Break off 4 squares of white chocolate and melt with butter in a saucepan, removing from heat when smooth and allow to cool slightly.
-
Beat eggs with sugar and vanilla extract and mix in butter mixture.
-
Fold in the flour and salt and mix until thoroughly combined.
-
Scoop into greased brownie tin or 23x33cm pan.
-
Chop the remaining white chocolate into small chunks and sprinkle over top of batter.
-
Bake in the preheated oven until a toothpick inserted into the centre of the pan comes out clean, 15 to 20 minutes. Keep an eye on the brownies while cooking.
-
Allow the White Chocolate Brownies to cool in pan for about 10 minutes before cutting into bars.
-
White Chocolate Brownies are suitable to freeze for up to three months.
-
To reduce the sugar content of this recipe, simply halve the amount of sugar or replace with a natural sweetener of your choice.
