Servings: 9 people
Calories: 320kcal
Cost: $10
Equipment
- Heatproof bowl
- Whisk
- Spatula
- 8x8 inch baking pan
- Parchment paper
Ingredients
- 200 g white chocolate good quality bars or chips
- 115 g unsalted butter
- 2 large eggs at room temperature
- 150 g granulated sugar
- 130 g all-purpose flour
- 1/4 tsp salt a pinch
- 100 g extra white chocolate chunks optional, for folding in
Instructions
- Chop 200g of white chocolate into small pieces and combine it with the butter in a heatproof bowl.
- Melt the chocolate and butter over a double boiler or in the microwave until smooth, then let it cool for about 10 minutes.
- In a separate bowl, whisk together the eggs and sugar vigorously for 1-2 minutes until well combined and slightly paler.
- Pour the cooled white chocolate and butter mixture into the egg and sugar bowl and stir gently until blended.
- Sift the flour and salt into the wet mixture and fold gently until fully incorporated. Optional: fold in the extra white chocolate chunks now.
- Pour the batter into an 8x8 inch baking pan lined with parchment paper, spreading it evenly.
- Bake in a preheated oven at 170°C (325°F) for about 25-30 minutes, until set with a few moist crumbs on a skewer.
- Allow to cool completely in the pan before cutting into squares.
Notes
Use high-quality white chocolate for the best flavor. For eggless brownies, replace each egg with 60g of plain yogurt mixed with a teaspoon of cornstarch. To achieve a chewier texture, consider using bread flour instead of all-purpose flour. Store brownies in an airtight container for 3-4 days at room temperature or freeze for longer storage.
Nutrition
Calories: 320kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 70mg | Potassium: 100mg | Fiber: 1g | Sugar: 24g | Vitamin A: 6IU | Calcium: 4mg | Iron: 4mg
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