White Chocolate Chip Fudgy Brownies Recipes

WHITE CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350°F/180°C. Line a 9x13 inch pan with parchment paper or aluminum foil, leaving enough overhang on the sides for lifting the brownies out after baking.
• In a small bowl sift together flour, cocoa powder, and salt. Set aside.
• In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20- to 30-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
• Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, 4-5 minutes. Turn off mixer. Slowly add in chocolate mixture and fold, using a rubber spatula, until combined. Add flour mixture and keep folding just until combined. Fold in white chocolate.
• Pour batter into prepared pan and smooth the top. Bake for 15-18 minutes. Don't open the oven door in the first 13 minutes of baking. Mine are ready in 15 minutes, it sounds too short but these brownies aren't very thick and it's important to keep them fudgy, so be careful not to overbake. A toothpick inserted into the center of the brownies should come out moist, not dry. Let brownies cool completely on a wire rack. You can refrigerate until set for easy cutting. Lift brownies out of the pan using parchment paper and cut into bars. Slightly warm they're heavenly!
• Store brownies at room temperature or in the fridge in an airtight container for up to 4 days. Serve warm or at room temperature. Brownies can be frozen for up to 2 months. Thaw them overnight in the fridge.

WHITE CHOCOLATE CHIP FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter and sugar.
• Beat in eggs and vanilla.
• Add flour, cocoa, salt and chocolate chips and mix until combined.
• Spread into a greased 9x13-inch baking pan.
• Bake for 30-35 minutes, or until an inserted toothpick comes out clean.

CHOCOLATE CHIP FUDGY BROWNIES

Steps:

• In a microwave, melt unsweetened chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla for 1-2 minutes or until light and lemon-colored. Beat in chocolate mixture. Add flour; beat just until combined. Fold in chocolate chips and pecans if desired., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. , Cut into bars. To serve, dust with confectioners' sugar or freeze. Brownies may be frozen for up to 6 months.

FUDGY BROWNIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

WHITE CHOCOLATE BLONDIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool slightly. Meanwhile beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined. Scoop the batter into the prepared baking pan; sprinkle with white chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan for about 10 minutes before cutting into bars.

MY FAVORITE BROWNIE

Steps:

• Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a 20x30cm (8x12-inch) tin with baking parchment.
• Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat.
• Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.
• When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. You don't want to overbeat the mixture or your brownies will become too 'cakey'. Fold through the chocolate chips and scrape into the prepared tin.
• Bake for 20-25 minutes or until the top is shiny and slightly cracked. It will feel slightly underbaked, but for gooey, sticky brownies this is perfect. Leave to cool completely in the tin, then chill in the fridge for an hour to get the ultimate, fudgy center, then cut into squares.