Chocolate brownies & white chocolate blondies

Chocolate brownies and white chocolate blondies

This mountain of chocolate brownies and white chocolate blondies (brownies made with white chocolate) is one of a trio of the best desserts I have made so far. They were as crunchy, chewy, sweet and chocolatey as they could be and they went down very well indeed.  

I have already posted my healthy chocolate brownies recipe, but this is the full fat, full sugar version, which my eating companions insist I post, so here it is:

Recipe for chocolate brownies
1 pack of dark chocolate drops
50g dark chocolate (minimum 70% cocoa)
110g butter
2 eggs
50g plain flour
1 tsp baking powder
200g brown sugar
25g demerera sugar
¼ tsp salt

Melt the chocolate and butter in a large glass bowl over a pan of hot water (a bain marie). Make sure the bottom of the bowl stays out of the water, so the chocolate doesn’t burn. Stir it together until it is all blended, then simply add all the other ingredients and stir again until completely mixed. Finally, add the chocolate drops, give a quick stir and then transfer to a square silicon tin and cook at 180 degrees for 25-30 minutes.

To make white chocolate blondies, just replace the 50g of dark chocolate and packet of chocolate drops with white chocolate.

When it’s cooked it will be springy to the touch, but remember that the skewer test does not apply here, as you want the end result to be sticky and moist, not clean and dry like a cake. They will be crispy on top and gooey inside. Let the brownies cool a bit in the tin, then cut into pieces – as small or big as you like.

There are so many varieties of chocolate brownie recipe around that much as I love this recipe, I have decided to try some of the others I have come across. Keep an eye on my new ‘chocolate brownies’ category for my latest brownie experiment.

© Katheryn Rice 2007