I have a passion for creating delicious desserts and sweet treats for my husband, family, and friends. I believe that homemade foods with whole ingredients are the best kind for the body and the taste buds! Please join me as I learn more about baking, try new recipes, and share my favorites!
I went on a quest, for a white chocolate brownie recipe! I searched the Internet and baking blogosphere only to find that there are very little white chocolate brownie recipes floating around out there! I decided to adapt a recipe from What Megan's Making. The result? A super fudgey yummy brownie! However, this was only try one, and I will be attempting to find the perfect white chocolate brownie recipe and report back when I do.
1 1/2 cup white flour
1 tsp salt
1 bag white chocolate chips
1 cup butter (if using salted butter, omit 1 tsp salt)
2 cups sugar
1 tsp vanilla extract
1 tsp almond extract
Batter before baking.
Grease a 9x13 inch glass baking dish. Preheat oven to 350 degrees. Combine butter and chips in a microwave safe bowl. Melt together in the microwave, stirring at 30 second intervals until melted. Whisk in sugar, add 3 eggs, whisk well. Add the remaining 2 eggs and extracts, do not over stir (the original recipe says over stirring can lead to cake-like brownies). Fold in flour and salt until combined. Bake for 30-35 minutes, rotating the pan half way though baking time.
When these first came out of the over, I thought they were under cooked. I cut into them and they did not look fully baked. However, let them cool entirely (if this is too hard for those as impatient as me, pop them in the fridge to move this process along). The result is a super fudgey moist brownie! However, the almond extra was a very strong flavor. It was sooo yummy, but I think it took away from the white chocolate flavor. Next time I will only try vanilla extract. One warning: these are addicting!!
Yes, I live in western pennsylvannia and here, we call them gobs! I first found this genious idea at BrownEyedBaker, check out the full recipehere. The only flop was that I thought it would be safe to use butter flavored shortening for the marshmellow frosting. Do NOT make this mistake! It took on way too much of a butter flavor.
To make the "graham flour" for the cookies, I took sheets of graham crackers, and ground them up in my mini chopper (or you could use a regular food processor) to make a super fine flour.
I also sped up the process of making the chocolate filling by putting it in the refrigerator. I chilled it for about 30 minutes. It was still pretty runny- but yummy! Next time, I think I will try to cool at room temperature like the recipe reads and see if that helps!
These were a huge hit, and really cute. I can't wait to make them again and not mess up the marshmellow cream part!!