WHITE CHOCOLATE BLONDIE BROWNIES
This is a simple variation on a chocolate brownie recipe that my mother made me growing up, which originally came from my grandmother. I am a big white chocolate fan, and this will satisfy even the biggest white chocolate craving.
Provided by kdahlman
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 55m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 31 g, Cholesterol 53.7 mg, Fat 12.4 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 7.4 g, Sodium 174.3 mg, Sugar 23.1 g
CHOCOLATE SAUCE BROWNIES
These moist cake-like brownies are loaded with crunchy nuts and topped with sweet frosting. If you don't have leftover chocolate sauce, substitute purchased chocolate syrup in this recipe with equally tasty results. -Vickie Overby, Wahpeton, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate sauce and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in nuts., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat boil 1 minute. Remove from heat. Add chocolate chips; stir or whisk 5 minutes or until smooth. Spread over brownies.
Nutrition Facts :
WHITE SAUCE
This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
BEST CHOCOLATE BROWNIE WITH FUDGE SAUCE
I pinched this recipe from a friend back in 1998! I have baked it ever since. I know Americans are experts at baking brownies - but I find this a simple delicious brownie - and the fudge sauce is delicious! I chop in pecan nuts and pieces of chocolate for an extra chocolaty taste. Its best to cut the brownies into squares and...
Provided by Angela Nair
Categories Other Desserts
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. BROWNIES: Melt the chocolate and butter together in a glass bowl, over a pot of simmering water. Dont stir until the chocolate has melted.
- 2. Remove from the heat and stir in the flour, cocoa, baking powder and salt. Beat the eggs lightly and stir into the mixture along with the nuts.
- 3. Pour into a lined and greased 30cm square baking tin. Bake in a preheated oven for 50 minutes at 180 degrees centigrade. Let cool for about 10 minutes and remove from tin. Cut into squares.
- 4. FUDGE SAUCE: Heat butter and sugar together in a saucepan. Stir in the cream and cook very gently, stirring occasionally for 10 minutes.
- 5. Add the chocolate and continue to cook gently until chocolate has melted. Stir to form a smooth sauce. Remove from the heat and pour over brownies. Serve as a decadent dessert or tea time treat
WHITE CHOCOLATE BROWNIES
A yummy recipe found in the Detroit Free Press. This makes a wonderful dense brownie. It's attributed to Hattie's Restaurant in Suttons Bay, Michigan, which is north of Traverse City.
Provided by ReeLani
Categories Bar Cookie
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13-inch baking pan.
- In a medium saucepan, heat the brown sugar and butter'til butter is melted.
- Dissolve the instant coffee in hot water and add to butter mixture.
- Remove from heat and cool to room temperature.
- While butter mixture is cooling, whisk eggs and Kahlua together in a mixing bowl.
- In another bowl sift together flour, baking powder and salt.
- Add the butter mixture and Kahlua mixture to the flour mixture and mix'til just combined.
- Fold in the chocolate and nuts.
- Spread in prepared baking pan and bake 35-40 minutes or'til golden brown.
- Remove from oven and cool slightly before cutting in squares.
- Serving suggestion: Serve warm with ice cream or drizzled with your favorite chocolate sauce.
Nutrition Facts : Calories 374.3, Fat 17.4, SaturatedFat 8.9, Cholesterol 51.3, Sodium 153.8, Carbohydrate 50.2, Fiber 1, Sugar 36.7, Protein 5.2
CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE
Steps:
- For sauce:
- Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
- For Brownies:
- Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
- Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
- Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.
DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS
Categories Chocolate Dessert Bake Christmas Picnic Back to School Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
- Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
- Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
- Cut brownies into 16 squares. Serve brownies with strawberries.
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