If you’ve been reading for a couple years (bless you) you might remember when I went to NYC with I Can’t Believe It’s Not Butter for a recipe contest. We were asked to create a holiday-ish recipe and I had my heart set on a white chocolate peppermint brownie but couldn’t get it to work. The white chocolate just didn’t melt well for me and after 5 or 6 failed attempts I ended up giving up and doing a regular brownie.

Well, recently Tracey made some white chocolate brownies and said that the key was to not let the white chocolate get too hot. It was a total duh! moment for me and I immediately put white chocolate chips on my grocery list because I had been wanting to make these Butter Brownies forever!

The name is kind of deceiving  – I mean, they do have butter in them but they’re really white chocolate brownies. They are fantastic and amazing and if you love white chocolate and almond extract, you will have trouble not eating the entire pan. I would say the texture of them is closer to a blondie than a brownie but I only used 1 jumbo egg – if you substitute 2 large eggs like the recipe says, I bet you’d get a softer bar.

To melt the white chocolate without overheating it, I melted the butter and then poured that over the white chocolate. That way the chips were never really over the heat source (double boilers even failed me with the white chocolate). It worked perfectly! And you better believe I’ll be doing a white chocolate peppermint brownie win the holidays roll around again!

Butter Brownies
from Fat Witch Brownies
Servings: 12 - 16 brownies
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 ounces white chocolate chips
  • 5 tablespoons unsalted butter
  • ½ cup sugar
  • 1 jumbo egg room temperature (can substitute 2 large eggs)
  • ½ teaspoon almond extract
  1. Preheat your oven to 350F. Line an 8×8-inch baking pan with parchment or spray with oil.
  2. In a small bowl, sift together the flour, baking powder, and salt, set aside.
  3. Put the white chocolate chips in a heat-proof bowl.
  4. Put the butter and sugar in a saucepan over low heat until the sugar has dissolved. Pour this mixture over the white chocolate chips; let stand for about 2 minutes. Use a rubber spatula to stir and make sure all the white chocolate chips melt. Let cool slightly before proceeding.
  5. In a large mixing bowl, whisk the egg and extract together. Slowly whisk in the cooled chocolate mixture into the egg mixture. Add the dry ingredients and mix until just combined.
  6. Pour batter into the prepared pan and use a spatula to spread it to the edges. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool slightly before slicing.



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