There's nothing brown about these brownies and I wouldn't call them blondies as there is not even a single ounce of brown sugar in it. They're just uhhhhmm....White Chocolate Brownies.Honestly my review isn't going to be accurate of what the actual recipe is. Reason being, my white chocolate seized during the tempering. Boohoohoo. Did an emergency rescue by adding some vegetable oil to save them, it did help a little, but not too much. Strained them and tried my best to reinstate the original amount of butter in the recipe, but since it's a mixture of butter + oil now, I don't know if the original recipe is moist enough or not haha? And the chocolate isn't going to be as good as it can be anymore.
Thankfully the brownies taste pretty good. I don't taste the grittiness from the seized chocolate at all. People who tried couldn't tell that the chocolate went through resuscitation operation. It also wasn't overly sweet. The crispy caramelized brownie top and tangy cranberries go with creamy chewy white chocolate. If you like cakey brownies, these are for you.
White Chocolate Brownies (adapted from Anna Olson's Sugar)Ingredients:
75g unsalted butter, cut into pieces
170g white chocolate, chopped
2 eggs
200g sugar
2 tsp vanilla
140g all purpose flour
1/2 tsp baking powder
1/4 tsp salt
40g dried cranberries (optional)
Method:
1. Preheat oven to 175°C. Butter and line a 9" x 9"baking tray with parchment paper, leaving an overhang on two opposite sides.
2. Melt butter halfway over simmering water and add chocolate and stir until melted. (I'll melt chocolate and butter together in the future) Let mixture cool to room temperature
3. In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
4. In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand
5. Stir in dried cranberries and pour batter into prepared pan
6. Bake for 45 mins (I baked mine for 28mins, I think 45min sounds too long for a brownie)
7. Let cool completely on a rack before cutting
1. Preheat oven to 175°C. Butter and line a 9" x 9"baking tray with parchment paper, leaving an overhang on two opposite sides.
2. Melt butter halfway over simmering water and add chocolate and stir until melted. (I'll melt chocolate and butter together in the future) Let mixture cool to room temperature
3. In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
4. In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand
5. Stir in dried cranberries and pour batter into prepared pan
6. Bake for 45 mins (I baked mine for 28mins, I think 45min sounds too long for a brownie)
7. Let cool completely on a rack before cutting
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