With an excess of white chocolate in the cupboard, I decided these would make some yummy Halloween treats. In fact, they make make another appearance at Christmas.
The recipe, from SallysBakingAddition.com, is quite similar to Bakers One Bowl Brownies, and you can make it on one bowl. I baked the batter in a jelly roll pan lined with foil instead of a 13 x 9 pan, for half the usual time. This yielded a thinner brownie that was easily cut with small cookie cutters. The cut shapes were covered in a chocolate ganache, and/or melted white chocolate drizzle, in lieu of white chips in the batter, and I also skipped the frosting that went with the original. I used cookie cutters that were just one or two bites in size, so these are wonderful little nibbles to have around when you want a little something sweet, or to share them with friends. This must have yielded 60-70 little bites.
- 1 cup (230g; 2 sticks) unsalted butter
- 6 ounces(170g) pure white chocolate, coarsely chopped*
- 1 and 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon salt
- optional: 1 cup (180g) white chocolate chips
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line jelly roll pan with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- In a microwave-safe bowl, combine the butter and chopped white chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. Whisk in the flour and salt, then fold in the white chocolate chips (optional) until combined. Batter will be thick. Spread evenly into prepared pan.
- Bake for 30 minutes, 15 minutes for jelly roll pan, covering loosely with aluminum foil halfway through. Test the brownies with a toothpick at the 30 minute mark. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 32 minutes.
- Remove from the oven and place on a wire rack to cool completely before frosting. If cutting into shapes, place in refrigerator for an hour, or more, so brownies are firm. Drizzle cut shapes with chocolate ganache (see recipe below) or melted white chocolate. Add sprinkles if desired.
- 2 tablespoons melted margarine or 2 tablespoons oil
- 2 tablespoons unsweetened cocoa
- 2 tablespoons hot water
- 1 cup confectioners’ sugar
- 1⁄2 teaspoon vanilla
- Combine melted margarine or oil, cocoa, and hot water.
- Blend in confectioners’ sugar and vanilla.
- Pour or spread on brownies or cake.
- Glaze will firm and almost harden when cool.
I recommend using Coconut Oil, in lieu of Margarine or other oils, since it solidifies at a higher temperature (about 70° F). This will give a better chance of not getting runny at room temperature. Though the recipe says it will harden, it’s not like the Magic Shell you pour on ice cream, it is softer than that.