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 ButterÂ 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 TraceyÂ made some white chocolate browniesÂ and said that the key was to not let the white chocolate get too hot. It was a total duh!Â 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 ofÂ deceivingÂ – 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!
Two years ago: Blueberry Crumb Bars