Name: White Chocolate Chip Brownies
Total time: 45 min
Yield: 24
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

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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.