Wednesday, September 3, 2014

White Chocolate Brownies

Brownie versus Blondie

While these squares of delicious, buttery, chewy white chocolate confections were baking, the aroma was tantalizing the office staff at Jungle Jim's International Market. One of the perks of working in the administrative office area is enjoying the delightful aromas wafting out of The Cooking School. If you are partial to sweets, please make these White Chocolate Brownies immediately! As these were baking, Leigh posed the question:  What is the difference between a brownie and a blondie? Many of us assumed that a brownie would be always have cocoa and result in a deep brown chocolate color. Conversely, a blondie would then be any chewy bar that did not use cocoa. The difference actually comes from the type of sugar used - a blondie uses brown sugar and a brownie uses white sugar. Doesn't matter what you call them - these are just plain good! 


Preheat the oven to 325°. Line a 9x13-inch pan with aluminum foil, leaving a little overhang around the edges of the pan. Grease the foil and set aside.

Heat the butter and chocolate, stirring frequently, in a large saucepan over low heat, until melted and smooth. Remove from the heat. As is readily apparent, we used up all our odds and ends of white chocolate. Never waste chocolate!


Using a wooden spoon, stir the sugar into the melted chocolate, then stir in the eggs and vanilla. The mixture will look a little curdled. We have been asked why we specifically use a wooden spoon in our recipes. Leigh favors using a wooden spoon when the batter is stiff; however, you can use your favorite utensil to mix the batter. 



Add the all-purpose flour and salt. Combine thoroughly.


Add the chopped, toasted pecans. Quickly stir just until mixed.



 Pour the batter into the prepared pan.



Bake the brownies 30 - 35 minutes until the top is lightly golden but the center is still somewhat soft when pressed lightly. Let them cool to room temperature. Refrigerate the brownies at least 3 hours. Using the foil, lift the brownies from the pan. Cut into 20 - 25 squares. You can thank us later for bringing these to your attention.




White Chocolate Brownies

1 cup unsalted butter
10 ounces white chocolate, broken into small pieces
1¼ cup sugar
4 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 cup coarsely chopped toasted pecans


Preheat the oven to 325°. Line a 9x13-inch pan with aluminum foil, leaving a little overhang around the edges of the pan. Grease the foil.

Heat the butter and chocolate, stirring frequently, in a large saucepan over low heat, until melted and smooth. Remove from the heat.

Using a wooden spoon, stir the sugar into the melted chocolate, then stir in the eggs and vanilla. (the mixture will look curdled)  Add the flour, salt, and chopped pecans. Quickly stir just until mixed. Pour the batter into the pan.

Bake the brownies until the top is lightly golden but the center is still somewhat soft when pressed lightly, 30 - 35 minutes. Let cool to room temperature.

Refrigerate the brownies at least 3 hours. Using the foil, lift the brownies from the pan. Cut into 20 - 25 squares.


Recipe from: Nantucket Open-House Cookbook by Sarah Leah Chase


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