Outrageous White Chocolate Chip Brownies
Yield: 2 dozen
Adapted from Barefoot Contessa
Ingredients:
½ pound butter
½ pound semi-sweet chocolate chips
3 ounces unsweetened chocolate
3 eggs
1 tablespoon instant coffee powder
1 tablespoon real vanilla extract
1 cup + 2 tablespoons sugar
¼ cup + 2 tablespoons flour, divided
½ tablespoon baking powder
½ teaspoon kosher salt
1 cup white chocolate chips
Directions:
Preheat oven to 350F. Spray and line a 13x9 sheet pan with parchment paper – this helps to lift the brownies out of the pan after they’ve cooled.
Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler – put a heatproof bowl over a pot of simmering water – don’t let the bowl touch the water. Cool slightly.
In a separate bowl, stir together the eggs, instant coffee, vanilla and sugar. Stir into the warm chocolate mixture and cool to room temperature.
Stir together ¼ cup flour, baking powder and salt. Add to cooled chocolate mixture. Toss the white chocolate chips with 2 tablespoons of flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Do not over-bake. Cool thoroughly, refrigerate well and cut into squares.