GourmAndrea

White Chocolate Brownies

I have a "thing" for white choc brownies, it all started with the awesome one you can get at Moxies. I went with a recipe from a blog called La Mia Vita Dolce.  She based her recipe on one from Anna Olsen but reduced the sugar by half and added chocolate chips.  Check out her photo's they are amazing! my brownies browned much more than hers on top but they tasted moist and had a fudgy texture.

White Chocolate Brownies

Makes:16 squares

1/3 cup unsalted butter cut into pieces

8 oz white chocolate, chopped

2 eggs

1/2 cup white sugar

1/2 tbsp vanilla extract

1 cup all purpose flour

1/2 tsp baking powder

pinch of salt

heaping half cup choc chips (I used close to 3/4 cup)

1.) Preheat oven to 350F

2.) Butter, line then butter a 9 " square baking pan

3.) Place butter in medium size heat proof bowl. Place bowl over a pot of barely simmering water, melt butter halfway. Add 4 oz of white chocolate until chocolate has melted then take of heat and whisk in the rest of chocolate until completely melted and smooth.

4.) Place sugar and eggs in a large bowl. Using a hand held mixer on high speed beat sugar and eggs until pale about 3 min. Reduce to medium add vanilla and chocolate beat to just combine.

5.) In a seperate bowl using a fine mesh sieve sift flour,baking powder and salt. Add to egg mixture beat until smooth.

6.) Gently fold in chocolate chips. Pour batter into prepared pan and bake for 25-30 min. Let cool completely in pan on wire rack, when cool cut into squares.

Inside out carrot cake muffins- King Arthur Flour

I was on the fence about posting these muffins because I felt they were just ok. I am not sure if I over mixed or made a mistake but I felt they came out dry and tough. My batter didnt match the recipe pics their batter was more fluid and I found it odd because I cant figure out why I read then re read recipe?? Anyways who knows could be me or there is a typo. Here is the link. I took my pics just out of fridge but the cream cheese is much softer warm or at room temp. The amount they tell you to do the first layer (2 tbsp batter) before the cream cheese center is too much batter I would just do a thin layer covering the bottom. If you go with what they say you run out of room and end out with cream cheese popping out the top.

If anyone makes these in the future I would love to know what your batter consistency was ect.