White Chocolate “Brownies”


Twelve more days until I can begin introducing “trigger” foods back into my diet.  I’m counting minutes.  While cutting out these foods for the last three months was easier than I thought it might be, it certainly had its challenges. (And breakdowns. And fits.) I seriously had the brownie cravings. Oddly enough though, I wouldn’t normally consider myself a brownie hound. Or even chocolate for that matter. Don’t get me wrong, I really like chocolate. But given the choice, I usually pick vanilla. I heard on television this morning that vanilla choosers tend to be more reckless and adventurous…Right. That’s why we’re choosing vanilla all the time.



What I realized is that it wasn’t the chocolatey-ness of the brownies that I missed, but it was their chewy-dense-fudgy texture. Especially the edges.  I pick brownie edges first every time. So after watching everyone eat brownies for the last few months, I finally decided I couldn’t wait 12 more days. This recipe happened instead and I’m SO glad it did.  As we’re headed to visit my family this weekend, I’ll be happy to take the rest of this batch with me to share.  Otherwise, I could easily eat all of them.



6 oz white chocolate, coarsely chopped

5 tablespoons butter

2 eggs

1 cup sugar

2 teaspoons vanilla

1 cup AP flour

½ teaspoon baking powder

½ teaspoon salt


Preheat your oven to 350 degrees F. Grease a 9×9 inch pan and set aside.

In a small saucepan over low heat, melt the white chocolate and butter. Keep a watchful eye as it can burn quickly. When the mixture is almost all melted, remove from heat and keep stirring. Mine almost looked a bit curdled at this point. Not to worry, it will all come together.

In a separate bowl, whisk the sugar, eggs, and vanilla until nice and smooth. Add the white chocolate mixture and stir until well combined. Add flour, baking soda, and salt. Stir until just combined. Note: If you prefer to add nuts, extra chips, dried fruit, etc, this is a good time to do so.

Spread evenly into your prepared pan. Bake for 25 minutes. The top will be a nice, golden yellow. Cool. Cut. Enjoy.

Source: Slightly adapted from Lovin’ From The Oven


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