So, yeah, they aren't brown, but they're kind of brownies because they use chocolate. These have a really great texture, they're not overly sweet, and they're so easy to make! You can do it all by hand in one bowl!
Recipe adapted from: Broma Bakery
Ingredients - 20 cm (8 inch) square tin
125g butter
1 cup good quality white chocolate (I used Callebaut chips)
1 egg
395g sweetened condensed milk (1 can)
1 tbsp vanilla essence
1 tsp salt
235g flour
Method
1. Preheat your oven to 175 C (350 F).
2. Microwave the butter and white chocolate in 20-30 second bursts, mixing in between, until melted.
3. Let the mixture cool a bit then add the egg, condensed milk, vanilla essence and salt. Stir until combined.
4. Finally, gently fold the flour into the batter.
5. Line a 20 x 20cm brownie tin with baking paper.
6. Pour the batter in and bake in the preheated oven for about 30 minutes, until lightly golden. Make sure not to overdo them as you want them to be dense and fudgy!
7. Let the brownies cool in the tin for a few minutes then transfer to a wire rack to cool completely.
8. Chop into slices and enjoy!
I make no secret about my love of peanut butter, and these cookies satisfy my cravings. The combination of whole peanuts, dark chocolate chips as well as white chocolate chips really make them great.
Recipe adapted from: Brown Eyed Baker
Ingredients
115g butter
185g peanut butter
125g brown sugar
80g white sugar
2 eggs
2 tsp vanilla essence
200g flour
30g cocoa powder
1/2 tsp baking powder
1/2 tsp bicarb soda
2/3 cup dark chocolate chips
1/2 white chocolate chips
1/2 cup peanuts
Method
1. Preheat oven to 175C (350F). If desired, at this time you can toast the peanuts under a grill or in a frying pan and then set them aside to cool.
2. Beat the butter, peanut butter, brown sugar and white sugar until light and fluffy.
3. Add the eggs one at a time, beating in between the additions.
4. Beat the vanilla essence in.
5. Stir the flour, cocoa powder (it's best if you sift the cocoa!), baking powder and bicarb soda into the wet mixture.
6. When all ingredients are combined, add the dark and white chocolate chips as well as the peanuts.
7. Roll the dough into balls about 1 tbsp size (or whatever size you want them, just make sure you adjust the baking time accordingly) and place them on a baking tray covered with baking paper or a silicone mat. The oil from the peanuts may make the dough slide off them (especially if the nuts are toasted), but just squish them together in your hands and they'll be fine!
8. Bake the cookies for about 10 minutes. You want the middles to still be a bit soft.
9. Let them cool (or eat them straight away...) and enjoy!
I hope you're all prepared for more white chocolate, because you definitely want to make these delicious muffins. The sweetness of the cake and white chocolate contrasts beautifully with the tart raspberries and they are so simple to make!
Recipe adapted from: The Golden Book of Chocolate
Ingredients
125g butter
100g white sugar
1 egg
1/2 tsp vanilla essence
125mL milk
225g flour
2 tsp baking powder
180g white chocolate chips
1 cup raspberries (I used frozen ones)
Method
1. Preheat the oven to 180C (350F). Prepare a 12-cup cupcake tin with patty pans.
2. Melt the butter.
3. Beat the melted butter, sugar, egg, vanilla and milk until combined.
4. Fold the flour and baking powder into the mixture.
5. Finally, combine the raspberries and white chocolate chips with the batter.
6. Spoon the batter into the cupcake tin and bake for about 25-30 minutes, or until an inserted toothpick comes out clean.
Enjoy!
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| Blondie Jenga! |
While I do love (and always will love) brownies, I've been enjoying blondies more and more. There's something about the fact that it's akin to a cookie, but with heaps more bits stacked into it, that appeals to me. Plus, the batter tastes like cookie dough, so that's a win!
These particular blondies are delicious, and the addition of browned butter takes them to another level. I have used browned butter before in these cookies, but I felt that the taste was lost, and I was afraid that the same thing would happen with these blondies; but it was not so! I could definitely taste the nuttiness of the browned butter in the end product, and coupled with white chocolate chips and pecans, I was in blondie heaven. I hope you enjoy them as much as I did!
Recipe adapted from: Bake or Break
Ingredients - 21 x 31 cm (8 x 12 inch) brownie tin
310g butter
370g brown sugar
125g white sugar
3 eggs
2 1/2 tsp vanilla essence
350g flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 cup pecans, chopped roughly
1 cup white chocolate chips
Method
1. Begin by browning the butter. In a saucepan, cook the butter over a medium heat until brown specks form underneath the foam. It will smell absolutely amazing !
2. Transfer the butter into a bowl and leave it to cool.
3. Preheat the oven to 175C (350F).
4. Stir the brown and white sugar into the cooled butter.
5. Add the eggs one at a time, and beat until light and fluffy.
6. Add the vanilla and beat until combined.
7. In a few portions, add the flour, baking powder and salt, mixing in between.
8. Finally, mix the chopped pecans and white chocolate into the batter.
9. Pour the batter into a brownie tin lined with baking paper, and bake for about 35 minutes or until the blondies are golden brown and an inserted toothpick comes out clean.
10. Let the blondies cool, then cut them into slices of your choosing and enjoy!
My white chocolate adventures continue with these simple cupcakes. Easy to make, easy to eat and absolutely delicious! The white chocolate adds an extra smoothness and sweetness to these cupcakes without being overpowering. My favourite way to eat these is while they're still warm from the oven.
Recipe adapted from: Simple Essentials Chocolate by Donna Hay
Ingredients
100g white chocolate
100g butter
165g caster sugar
2 eggs
125mL milk
200g flour
1 tsp baking powder
Method
1. Preheat your oven to 160C (320F).
2. Melt the chocolate and set it aside.
3. Beat the butter and sugar until light and creamy.
4. Add the eggs one at a time, beating between each addition.
5. Mix the melted chocolate in to the batter.
6. Add half the flour and combine, then mix the milk in, and finally combine the rest of the flour and baking powder.
7. Spoon the batter into a 12-cup cupcake tin lined with patty pans.
8. Bake the cupcakes for 25 minutes, or until an inserted toothpick comes out clean.
9. Let the cupcakes cool on wire racks before finishing them with your desired topping (white chocolate ganache, Nutella, icing sugar, cream or raspberry jam come to mind), or simply eat them while they're plain and warm.
The majority of my household, myself included, are worshippers of dark chocolate. Then there's my Dad - who loves white chocolate. This is very handy as he voluntarily picks the white chocolates in assortments while the rest of us fight over the others.
The downside is that he always asks me to bake things with white chocolate and I always say "uhhhh...no." However, occasionally, I acquiesce to his request and do something like this; a delicious white chocolate cake with a tart lemony glaze.
I'm so glad that I made this, because the cake had a perfect fluffy-yet-dense texture and the glaze complemented the sweet heaviness of the white chocolate so well. Just make sure that you use good quality white chocolate to make this - David Lebovitz says that the only fat it should contain is from the cocoa butter and milk. If it has vegetable oil, it's a no-go! Mum bought white chocolate from Koko Black especially for this (it was worth it).
Recipe adapted from: David Lebovitz
Ingredients - cake (20 cm (8 inch) square cake)
150g butter
170g white chocolate
Zest of one lemon (alternatively, use about a teaspoon of lemon juice if you don't have lemons on hand)
150g white sugar
2 eggs
150g flour
Ingredients - glaze
120g icing sugar
2 tbsp lemon juice
Method
1. Preheat the oven to 190C (375F) and line a 20cm square cake tin with baking paper.
2. Gently heat the butter, white chocolate, salt and lemon zest in the microwave, stirring frequently, until the chocolate is melted.
3. Whisk the sugar with the eggs (I did this by hand), then add the white chocolate mixture and whisk until combined.
4. With a spatula, fold the flour into the batter, making sure not to overmix.
5. Pour the batter into your prepared tin and bake for about 30 minutes, or until an inserted toothpick comes out clean.
6. Let the cake cool for a moment then transfer it to a wire rack to cool completely.
7. It's time to make the lemon glaze! It's easy-peasy - mix the icing sugar and lemon juice together until smooth.
8. Pour the glaze over the cake, making sure to spread it out so that there are some sweet little drips over the side.
Then, you can either wait until the glaze hardens, or you can dig straight in and enjoy!
