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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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According to AAA Living magazine, from more than 350 recipes, Godiva Brownies by Teri Rasey-Bolf...won the 19th annual 'Michigan's Best' baking contest sponsored by Zehnder's of Frankenmuth. I made these brownies last night for Thanksgiving. I followed all of the directions, and baked the brownies in a 9 x 13 glass baking dish. After 30 minutes, my brownies were still gooey in the middle. I took them to my parents' house and warmed them at 200 F for another 15 minutes, hoping to solidify the middle. They still were pretty goey inside, but everyone loved them. I am not sure if they are supposed to be that way (they tasted delicious, though), so if anyone has any suggestions, they would be appreciated! Also, all I had on hand was salted butter, so I just eliminated the 1/2 tsp of salt called for in the ingredients. Ingredients:
2 1/4 cups all-purpose flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup unsalted butter, softened |
1 1/4 cups granulated sugar (such as pioneer) |
1 1/4 cups packed brown sugar (such as pioneer) |
1 teaspoon vanilla extract |
3 tablespoons godiva white chocolate liqueur |
3 eggs |
2 cups white chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9 x 13 inch pan.
3. In a small bowl, combine flour, baking powder, and salt. Set aside.
4. In a large bowl, cream together the butter, white sugar, brown sugar, vanilla extract, and Godiva Liqueur until smooth.
5. Beat in the eggs, one at a time, then stir in the flour mixture.
6. Mix in the white chocolate chips.
7. Spread the batter evenly into the prepared pan.
8. Bake for 30 minutes. Cool in the pan on a wire rack. When completely, cooled, cut into squares.
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