White Chocolate Brownies
by Anna Olson
1/3 cup unsalted butter, cut in pieces
8 ounces white chocolate, chopped
1/2 cup sugar
1/2 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
heaping 1/2 cup bitter-sweet chocolate chips
Preheat oven to 350° F. Butter and line a 9-inch baking pan with butter and parchment. Place butter in a medium-sized, heat-proof bowl. Place bowl over a pot of barely simmering water, melt butter halfway.
Add 4 ounces of the white chocolate and stir until chocolate has melted. Remove from heat and add in the remaining 4 ounces of chocolate. Stir until chocolate has melted and mixture is smooth.
Place sugar and eggs in a large bowl. Using a hand-held electric mixer on high speed beat sugar and eggs until pale and thick, about 3 minutes. Reduce speed to medium and add vanilla and chocolate mixture, beat just to combine.
In a separate bowl, using a fine-mesh sieve, sift flour, baking powder and salt. Add to egg mixture and beat until smooth. Add chocolate chips, using a spatula, stir to just combine (do not over stir).
Pour batter into prepared pan and bake for 25 to 30 minutes or until a cake tester inserted into centre comes out clean. Place on wire rack to cool completely. Remove from pan and cut into squares.