White Brownies With Chocolate!
I don’t normally bake a lot of things. I can and will do a little baking under the right circumstances, but generally, I like enjoying the baking from someone else rather than doing it myself. Then, of course, I was looking through some cookbooks and saw this recipe for white brownies with amazing white and black chocolate. For some reason, I just had to have them. And after a few bad starts and a nasty cut on my finger (no, don’t ask — I was doing something stupid) they finally made it to my table.
I’d never made a white brownie, so that was a good start. But what I really liked about this idea (which has been modified a bit) was the inclusion of both white chocolate and the good old dark black chocolate. There is something about having both versions rather than just one in the mix that makes both of them seem a bit more. In any case, give these a try. Especially with some ice cream…
- 2 cups packed brown sugar
- 1/2 cup butter or margarine, softened
- 2 tsp. vanilla
- 1/2 tsp. rum extract
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 bag (12 oz) white chocolate chunks
- 1/2 bag dark chocolate chips
- Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until light and fluffy.
- Beat in flour, baking powder and salt on low speed until well blended. Stir in white chocolate chunks and dark chocolate chips. In ungreased 9x9-inch pan, spread batter evenly.
- Bake the brownies about 22-25 minutes, or until the top is set. Then let sit for at least an hour before eating.