White Chocolate Chip Brownies
| Makes: 24 | Category: Cake, Chocolate | Course: Dessert | Machine: Mixer | Total time (min.): 45 |
A delicious twist on the classic chocolate brownie. These brownies have a rich and fudgy texture, with the added sweetness and creaminess from the white chocolate chips.
Ingredients
- 100g/4oz plain chocolate
- 100g/ 4oz butter
- 3 eggs
- 200g/7oz caster sugar
- 1/2 teaspoon vanilla essence
- Pinch of salt
- 150g/5oz plain flour
- 175g/6oz white chocolate chips
Tools
- Prospero Kitchen Machine
- Mixer with K beater
Method
- Preheat a 350°F/180°C/Gas 4 oven. Line a 13 x 9 in (33 x 23 cm) tin with greaseproof paper and grease.
- Melt the chocolate and butter in the top of a double boiler, or in a heatproof bowl set over a pan of gently simmering water.
- In the mixer bowl with K-beater, beat together the eggs, sugar, vanilla and salt until thick and creamy. Stir in the chocolate mixture. Sift over the flour and fold in. Add the chocolate chips.
- Pour the mixture into the prepared tin and spread evenly. Bake until just set, about 25-30 minutes. Do not overbake; the brownies should be slightly moist inside. Cool in the pan.
- To turn out, run a knife all around the edge and invert onto a baking sheet. Remove the paper. Place another sheet on top and invert again so the brownies are right-side up. Cut into squares for serving.
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