I have a very sweet tooth, as you probably already know if you’ve been a reader of this blog for long. But lately, my sweet tooth is in overdrive. I’m making cookies almost every other day. A cupcake piled high with buttercream is usually one of the first things I think about in the morning. I want to chase every big bowl of fresh fruit with a bowl of ice cream.
I’m going to blame it on the baby and my weakened self-discipline, but it’s getting a little out of control. I need to reign it in, “detox”, or something along those lines… eventually, someday.
But not today, not when there are white chocolate brownies with pecans.
I debated what to actually call these little sugary squares, as I feared “brownie” may perturb you chocoholics out there. But a brownie this, in fact, is. I used a brownie recipe, swapping the bittersweet chocolate for white. I also followed the same method of melting the butter and chocolate together and gently stirring in the remaining ingredients (as opposed to the creaming method used in most “blondies”). And so a brownie it shall be called.
Whatever you want to call them, they’re incredible, and incredibly addicting. Bake with caution, because half of the pan will be gone before you know it.
White Chocolate Brownies with Pecans
- 1/2 cup (125 grams) unsalted butter
- 1/2 cup (90 grams) white chocolate, chopped
- 1 cup (220 grams) sugar
- Pinch of salt
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup (95 grams) all-purpose flour
- 3/4 cup (70 grams) white chocolate chips
- 1/2 cup (70 grams) pecans, chopped
- Preheat oven to 350 degrees F. Line an 8 inch square baking pan with parchment paper, letting the sides overhang.
- In a heat-proof bowl placed over a saucepan of simmering water, melt the butter and white chocolate together, stirring until smooth. Remove from heat and add the sugar and salt. Whisk in the eggs one at a time, followed by the vanilla. Stir in the flour. Add the white chocolate chips and pecans and stir until just combined.
- Pour batter into the prepared baking pan and bake until top just begins to turn golden brown, about 25-35 minutes. Let cool for 10 minutes in the pan, then lift the brownies out using the overhanging parchment paper and place on a wire rack to cool completely.
- Slice and store in an airtight container at room temperature for up to 5 days.
Have you tried this recipe?