Roasted White Chocolate Brownie Recipe

What's fudgy or cakey, chocolate-y, sometimes nutty, probably reigned supreme in your childhood and usually doesn't last past the first day? You guessed it! BROWNIES! 
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I have a weird thing where I generally like boxed brownies more than homemade. I know, I know. Shame and dishonor upon me and my family. Haha. Anywho, I figured the best thing to do is develop a recipe for them that I really do love and now, I am happy to share it with you. 
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Often brownies are made with walnuts. While I do love the flavor they bring, it can often mean that those with allergies can't have them. By roasting the white chocolate, you deepen its flavor, thus when swirled in it's similar to having nuts in brownies but a whole lot more inclusive. :) 
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Please tag me in your pics @troyofbaking. I absolutely LOVE seeing how your bakes turn out! :) 
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NOW HERE IT IS!
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*TIP: For this recipe, don't use chips. Buy bars of chocolate that you like. I usually go for Lindt or Ghirardelli if I'm at the grocery store. I ran out of white chocolate and supplemented it with chips while making this recipe. It was so annoying. When roasting, the chips are much drier, grainier and take longer to get to the right consistency for our swirl. Plus I think the bars taste better.*
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Ingredients:
  1. 1 bar (4.5oz or so) white chocolate (If you want more, go for it! Doesn't hurt anything and you're making it for yourself. Do it how YOU like.)
  2. 1c AP flour
  3. 1t baking powder
  4. Pinch of cinnamon
  5. 1t salt
  6. 1 4oz stick unsalted butter
  7. 1c (4oz) unsweetened chocolate
  8. 2oz of dark chocolate (You don't want milk chocolate since you'll be adding in the white. It'll make it super sweet. Though, if you like that, have at it by all means.)
  9. 1 3/4c sugar
  10. 4 large eggs
  11. 1t vanilla
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Roasted White Chocolate Procedure:
1. Heat your oven to 215 degrees F. 
2. Coarsely chop the white chocolate. 
3. Set onto a cookie sheet with edges and pop in the oven.
4. About every 10 to 15 minutes, give it a nice stir. 
5. When it gets fragrant and deepens to a nice golden color, it's ready to go!

6. If it sets back up before your brownie mix is done, just get it back in the oven for a few minutes to melt again. Voila! How stinking easy is that? 
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Note on roasted white chocolate: If you have any leftovers, save it! It's great to chop up and toss in with cookie dough or biscotti, dip strawberries or pretzels in, add to trail mix, or just eat plain. :) 
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Brownie Procedure:
1. Heat oven to 350 degrees F.
2. Grab a 9-inch square pan and grease that puppy up.
3. Sift the flour, baking powder, cinnamon and salt into a small bowl. Whisk together and set aside. 
4. Coarsely chop up the unsweet and dark chocolates as well as the butter and place in a medium, heatproof bowl. 
5. Get a medium saucepan and add about an inch of water. Bring it to a simmer over medium high heat. 
6. Place the bowl with the butter and chocolates over the simmering water, making sure the bowl never actually touches the water. Whisk frequently until you have a smooth, melted mixture. 
7. Take the bowl off the heat. 
8. Add the sugar and vanilla and stir until combined. 
9. Add the eggs one at a time, making sure that each egg has been fully incorporated before adding the next. 

10. Add the dry ingredients and stop mixing as soon as it's blended. 
11. Watch this video on how to create a swirl in your batter
12. Now that you have a clear concept on how to get a lovely swirl, pour the brownie batter in, smoothing until it's all one thickness. 
I know in the video it says to use a chopstick for the swirl, but that's not necessary. Grab a knife, toothpick or spatula. It will work just fine!
13. Time to have fun! Drizzle the white chocolate over top of the brownie mixture and get to swirlin'. Once your inner artist is done creating gorgeous patterns, let's bake!
14. She'll be baking for 25-30 minutes.
15. Check for doneness by inserting a toothpick into the center. It's totally fine to have a few crumbs on it, but you don't want anything goopy. 

 
16. Once it's done, set it on a rack to cool before cutting. I think squares look the prettiest. But portion it however you want. If that means that the whole thing is a one-person square, then I already like you. 
17. Buen Provecho!

Comments

  • Posted by Erin on

    You give ingredient measurements in t – is that tablespoon (T) or teaspoon (tsp)?

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