Who doesn't love a good brownie? My hubby!! he prefers blondes! LOL well, he doesn't like chocolate all that much but, white chocolate (which really isn't even chocolate but, that's a whole other story) is doable. I am sharing a family recipe that my Mom made quite often. An extra treat is to toss toasted coconut on top too...I just didn't have any on hand and needed to make some of these for a BBQ party we were invited to... Hope you like these as much as we all do! ~Enjoy! Diane
Pecan & White Chocolate Blonde Brownies
Milk Chocolate Brownies
½ cup unsalted butter, room temperature
8 ounces milk chocolate, chopped into small pieces
¾ cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
¾ cup all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
Preheat oven to 350 degrees
Prepare one 9x9x2 inch square pan; lightly grease the pan with shortening or I use Pam cooking spray 'for Baking with Flour'.
In a medium heavy saucepan over low heat, combine butter and chocolate; stir constantly with a rubber spatula or wooden spoon until melted so mixture does not burn. Remove from heat and cool slightly. When the butter is almost melted add the chocolate.
Add brown sugar and vanilla to chocolate mixture; stir to mix. Add eggs; beat until thoroughly mixed. Add flour, cocoa powder, salt, and baking powder; stir until mixed.
Bake: Spread the batter evenly in the baking pan. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Leave brownie in pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch squares. I dust lightly with powdered sugar.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home