Brownies Made Better with White Chocolate
These white chocolate brownies have melted white chocolate in the batter for a perfectly fudgy texture. My recipe is carefully balanced (not too sweet!) and has the same shiny, crackly tops you're used to!
Sorry for the abrupt ending. I lost some video footage.
Recipe:
Ingredients
10 Tablespoons unsalted butter, cut into pieces (141g)
6 oz premium white chocolate bar (like Ghirardelli or Lindt), chopped (170g)
1 ¼ cups granulated sugar (250g)
2 eggs + 1 large egg yolk
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour (220g)
1 teaspoon salt
¼ teaspoon baking powder
1 cup white chocolate chips (170g)
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9x9” baking pan (Affiliate Link):
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Instructions
00:00 Introduction
Preheat oven to 325F (165C) and line a 9x9” baking pan with parchment paper and set aside.
00:25 Combine butter and chopped white chocolate pieces in a microwave safe bowl. Heat in 20-second increments, stirring in between, until melted and smooth.
01:25 In a separate bowl, combine sugar, eggs, and egg yolk and whisk vigorously until pale yellow (about 30 seconds, you can also use an electric mixer on high speed for about 15 seconds).
02:26 Stir in vanilla extract then add chocolate mixture and stir until completely combined.
02:52 In a separate bowl, whisk together flour, salt, and baking powder. Stir into white chocolate mixture until thoroughly combined.
03:17 Use a spatula to fold in chocolate chips and spread evenly into prepared baking pan.
03:52 Transfer to center rack of 325F (165C) oven and bake for 42 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
04:16 Allow to cool before slicing and serving.
Notes
White Chocolate
White chocolate chips may be substituted in a pinch (you would need 1 cup), but I’ve found best results using a quality chocolate bar. For the additional white chocolate at the end, you can substitute another 6 oz of chopped chocolate for the white chocolate chips if desired.
Storing
Store in an airtight container at room temperature for up to 5 days.
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Unseen Blondies and Brownies Recipes by Gordon Ramsay | Almost Anything
Welcome to Gordon Ramsay's Cooking Class.
--Complete Description With Quantities.
--This Video Contains, How To Bake BLONDIES By Gordon Ramsay:
----Read This TextBook :
As the name suggests, blondies are a white chocolate version of brownies. I find
them a bit more subtle in flavor and they make a great end to a meal, especially
with a few chewy cranberries thrown in for texture.
230g butter, plus extra for greasing
340g dark brown sugar
Pinch of salt
1 tsp vanilla extract
2 eggs, lightly beaten
280g plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
240g white chocolate, chopped into small chunks
4 tbsp dried cranberries
1. Preheat the oven to 180°C/Gas 4. Lightly butter a 23cm square cake tin and line with
greaseproof paper.
2. Melt the butter in a saucepan and whisk in the sugar and salt. (A good whisk now will
make the mixture slightly lighter and fluffier.) Add the vanilla extract and whisk again.
Remove from the heat.
3. Add the eggs to the butter mixture and stir well. Sift the flour, bicarbonate of soda and
baking powder into a large bowl, then whisk in the egg and butter mixture a little at a
time. (It’s important to do this in stages so that you don’t get any lumps.)
4. Leave the mixture to cool slightly, then fold in the chocolate chunks and the
cranberries. (If the mixture is too hot, the chocolate will melt.)
5. Spoon into the prepared cake tin and spread out evenly. Bake for 35–40 minutes until
the outer edges are firm and the middle still a little soft.
6. Leave to cool on a wire rack for at least 10 minutes, then cut into squares before
serving. Once cooled, the blondies will keep in an airtight container for up to a week.
HOW TO BAKE WITHOUT STICKING
Lining the tin with greaseproof paper acts as an insurance policy to stop the
blondies from sticking and means you can have a higher ratio of chocolate in the
mix. Remember to smooth out the top of the blondies when you fill the tin so that
they cook evenly.
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White Chocolate Brownies #shorts
These white chocolate brownies have melted white chocolate in the batter for a perfectly fudgy texture. My recipe is carefully balanced (not too sweet!) and has the same shiny, crackly tops you're used to!
Sorry for the abrupt ending. I lost some video footage.
Recipe:
Ingredients
10 Tablespoons unsalted butter, cut into pieces (141g)
6 oz premium white chocolate bar (like Ghirardelli or Lindt), chopped (170g)
1 ¼ cups granulated sugar (250g)
2 eggs + 1 large egg yolk
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour (220g)
1 teaspoon salt
¼ teaspoon baking powder
1 cup white chocolate chips (170g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9x9” baking pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
Preheat oven to 325F (165C) and line a 9x9” baking pan with parchment paper and set aside.
Combine butter and chopped white chocolate pieces in a microwave safe bowl. Heat in 20-second increments, stirring in between, until melted and smooth.
In a separate bowl, combine sugar, eggs, and egg yolk and whisk vigorously until pale yellow (about 30 seconds, you can also use an electric mixer on high speed for about 15 seconds).
Stir in vanilla extract then add chocolate mixture and stir until completely combined.
In a separate bowl, whisk together flour, salt, and baking powder. Stir into white chocolate mixture until thoroughly combined.
Use a spatula to fold in chocolate chips and spread evenly into prepared baking pan.
Transfer to center rack of 325F (165C) oven and bake for 42 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow to cool before slicing and serving.
Notes
White Chocolate
White chocolate chips may be substituted in a pinch (you would need 1 cup), but I’ve found best results using a quality chocolate bar. For the additional white chocolate at the end, you can substitute another 6 oz of chopped chocolate for the white chocolate chips if desired.
Storing
Store in an airtight container at room temperature for up to 5 days.
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I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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Thanks for watching!
it's NOT a blondie–it’s a white chocolate brownie :) #brownies #whitechocolate #easybaking #baking
These white chocolate brownies are every bit as fudgy and flavorful as their classic cocoa counterpart. And before you write this off as another blondie recipe, this easy white chocolate brownie recipe is NOT a blondie–it’s simply a brownie made with white chocolate instead of regular chocolate!
Recipe:
The Best Brownies You'll Ever Eat
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