Saturday, March 5, 2011

White Chocolate Chip Brownies

If a rich indulgence is what you are in search of, or frankly in craving of, then these decadent brownies are for you.  They are thick and cake-like while still being soft and gooey.  The makings of every killer brownie out there.  The white chocolate chips are a nice sweet addition and seem to lighten it up some.  While the natural cocoa gives them their notorious bitter-sweet flavor.  These are definitely a crowd pleaser.  Hands down.

4 eggs (well beaten)
1 1/2 cups of sugar
1 stick of real unsalted butter (softened)
2 1/4 tsp. of real vanilla extract
1 1/3 cups of all-purpose flour
2/3 cup of natural cocoa powder
1 tsp. of baking powder
1 tsp. of baking soda
1/2 tsp. of salt
1 1/2 cups of white chocolate chips

-Preheat oven to 350*.  In a large bowl, using a hand mixer, beat eggs until frothy; beat in sugar in small increments.  Toss in the butter and vanilla.  In a separate smaller bowl, combine the remaining dry ingredients except for the chips.  Slowly beat the flour mixture into the egg mixture, again in small increments (I follow this method in all of my batters-mix dry's into wet's little by little).  Pour batter into a well-greased 9x13" baking dish; bake for about 30 minutes.  Make sure center is set by doing the wooden toothpick test (insert toothpick into center and remove-if dry it's done/ if moist it's not).  Makes around 30-36 brownies.  Enjoy!

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