OK, so I made this delicious chocolate brownie the other day, and couldn’t help but wonder how it would be in white chocolate rather than milk – turns out, unbelievably delicious.
I looked high and low for a good white chocolate brownie (read: one that doesn’t involve a double boiler as I was feeling lazy) and couldn’t find one. So I adapted the original recipe a litter. Here goes:
140g caster sugar
100g brown sugar
125g white chocolate
1T golden syrup
1tsp vanilla essence
100g plain flour
2T additional flour
1/2 tsp baking powder
Take the first five ingredients and melt them in a saucepan over a lowish heat, until the sugar is more or less dissolved. Beat the eggs with the vanilla essence, and then add the dry ingredients (including additional flour), sifted together. Finally, mix through the hot mixture from the stove.
Pour the whole lot into a nice, greased brownie pan (seriously. Grease it well. I thought I greased mine well but apparently not) and bung it in the oven for about 25 minutes. When it’s done, the book says the top will be crisp and the edges will be shrinking away from the sides of the pan. Ours was doing that, so there you go.
Let it cool in the pan (yes, I know that’s difficult but it’ll be worth it) before turning out and cutting into pieces.
And if that sounds familiar, it’s because it’s almost word for word from my milk chocolate brownie recipe.
Things I did differently: very little – only lined the pan. Last time my pan wasn’t greasy enough so this time I didn’t give it the chance to stick – baking paper, or parchment paper, was employed. I definitely recommend that – it even managed to stick pretty well to the baking paper.
A printable version of this recipe can be found here.
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