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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a modified version of a white chocolate brownie recipe that I found online. I can't eat regular chocolate due to migraines, so I modified it for me! Ingredients:
2 tablespoons unsalted butter |
1/2 cup unsalted butter |
2 cups white chocolate chips |
2 large eggs |
1 pinch salt |
1/2 teaspoon salt |
1/2 cup sugar |
1/2 teaspoon vanilla |
1 cup all-purpose flour |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly butter an 8 inch square pan with the 2 tablespoons of unsalted butter.
3. Melt 1/2 cup of unsalted butter in a small sauce pan over low heat. Add 1/2 cup of white chocolate chips and stir constantly until chocolate is creamy/melted.
4. In a bowl break open the two large eggs, add the pinch of salt, and mix using an electric mixer on high until frothy. Gradually add 1/2 cup of sugar and mix until your mixture is pale yellow.
5. Add butter/white chocolate mix, 1/2 teaspoon of salt, 1/2 teaspoon of vanila, 1 cup of all purpose flour and mix until your mixture is well mixed and creamy.
6. Take 1 and 1/2 cups of white chocolate chips and place in a pot, constantly stirring over low heat until all chips are melted.
7. Once chips are melted add to other mixture and mix until well combined.
8. Pour mixture into prepared pan.
9. Bake for 45 minutes or until you can stick a knife in and it comes out clean.
10. ***Note if the top of the brownies seem to be browning to quickly, you may want to cover the top with foil.
11. Cool brownies.
12. Cut into 16 squares.
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