Black & White Brownies

They don’t look very brown for being BROWNies do they? So what’s with the name? Well, the base of these brownies varies a bit from the normal recipe — it’s got white chocolate instead. Does that mean we should call them whities then? A discussion for another day, I guess.

Even if you can’t settle on a true name for these bars, you’ll definitely be calling them delicious. I was curious to see how the nutmeg and chocolate would come together. Chocolate and cinnamon is pretty good in the right recipe…but nutmeg? I had my doubts. Turns out the nutmeg is subtle and sort of acts like a mystery flavor. People kept wondering what THAT flavor was. Nutmeg, my friends, just simple, not even freshly grated, nutmeg.

I doubled the batch easily using a 9 x 13 pan and used Nestle’s chocolate chunks. Chocolate chips or even just coarsely chopped chocolate would be perfect as well. I’d say stick with the dark stuff though with this one. Although if you go the milk chocolate route let me know how it turns out.

Oh, and one more thing…check out the comments for my iced pumpkin cookies. Amber left a pretty funny one that will make you smile. Thanks Amber!

Black & White Brownies
adapted from King Arthur Flour

• 1 cup chopped white chocolate
• 1/4 cup (4 tablespoons) butter
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1 cup bittersweet or semi-sweet chocolate chips, chunks or chopped chocolate

Preheat the oven to 350. Lightly grease an 8- or 9-inch square pan.

Place the white chocolate, butter, and sugar in a heatproof bowl. Heat at low power in the microwave at 1-minute intervals, or over simmering water, until the chocolate softens; white chocolate is sensitive to scorching, so be careful.

When the butter is melted and the white chocolate looks soft, stir in the vanilla, nutmeg, and salt. Let the mixture cool to lukewarm. Beat in the eggs. Then whisk together the flour and baking powder, and stir into the egg mixture.

Stir in 3/4 cup of the chocolate chunks. Spoon the batter into the pan, and sprinkle the remaining chocolate chunks over the top.

Bake the brownies for 22-25 minutes, until they’re light golden brown and the edges pull just slightly away from the pan.

Remove from the oven, and cool before cutting.

About these ads