White Chocolate Brownies
| Makes: 16 | Category: Cakes, Chocolate | Course: Dessert | Machine: Food Processor | Total time (min.): 55 |
A classic twist on the traditional brownie, filled with creamy white chocolate.
Ingredients
- 250g (9oz) white chocolate
- 50g (2oz) butter
- 2 eggs
- 75g (3oz) caster sugar
- 5ml (1 tsp) vanilla essence
- 75g (3oz) self-raising flour
Tools
- Food Processing Attachment
- Roto Food Cutter
- K Beater
Method
- Grease and line an 18cm (7 inch) square tin that is at least 5cm (2 inches) deep. Preheat the oven to 180°C/350°F/Gas 4. Using the Food Processing Attachment fitted with the knife blade roughly chop the nuts and set aside; or chop by hand.
- Using the Slow Speed Slicer Shredder fitted with the coarse shredding drum, grate 175g (6oz) white chocolate and finely chop the remainder.
- Place 75g (3oz) grated white chocolate in a small saucepan with the butter and heat very gently until melted, stirring continuously. Leave to cool for 5 minutes.
- Place the eggs, sugar, vanilla and melted mixture in the Kenwood Bowl and using the K Beater, mix together on speed 1, mix until smooth. Add the nuts, remaining grated and chopped chocolate and flour. Mix to combine.
- Transfer to the prepared tin and bake for 30-35 minutes. Leave to cool in the tin then cut into small squares to serve.