This month’s recipe for Sweet & Simple Bakes was snow-flecked brownies. Thankfully, we didn’t have a lot of exams in the month of November, but if you’ve read my older posts, you know that the one infectious disease exam that we did have was quite a dousy! We had a “food day” at school the next day to celebrate being finished with the exam, and I brough these knowing they’d be the perfect post-exam treats.
I have made homemade brownies before, but I’ve always used cocoa powder for the chocolate flavor. Truthfully, I’m not much of a chocoholic – brownies are okay, but I don’t crave them like many others do. Because I’ve never made brownies this way, I was excited to see how these would turn out.
I was actually a little worried when I coverted the measurements for the recipe. 3 sticks of butter, 1-3/4 c. of sugar, and 13 oz. of chocolate, and 6 eggs went into this recipe! I’m guessing this may be because I’m used to making brownies in a 8×8 inch pan?? Despite my hesitation, the batter was seemingly correct, so I think the difference in amounts must be a combination of the pan size and the richness of the recipe.
I did try some of the brownies before I took them to school, and the flavor of the brownies was really good. Rich but good. Mine were a little bit too gooey, but I will take credit on this one for underbaking them a little bit. I was concerned with cooking them too long and went to far the other way. I would recommed baking a little longer than the 25 minutes since that is exactly when I took mine out. The middle of the pan was actually too gooey to make it to school, so I just cut the brownies (leaving the middle out) before I brought them along. It turned out okay because the hubby just ate the gooey part with some ice cream 🙂 Enjoy!
8 oz. semi-sweet chocolate
5 oz. unsweetened chocolate
3 sticks unsalted butter, room temperature
1 Tbsp. vanilla extract
6 large eggs
1-3/4 c. sugar
1 tsp. salt
1-2/3 c. flour
1 pkg. white chocolate chips
Preheat the oven to 350 degrees F. Spray a 9×13 inch baking pan with non-stick spray.
Melt the butter and chocolate together in a large heavy based pan. Meanwhile, in a large bowl, beat the eggs together with the sugar and vanilla extract.
Allow the chocolate to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and the salt. Then, stir in the white chocolate chips. Beat to combine and pour the brownies into the prepared pan.
Bake for about 25 minutes or until the top begins to dry to a slightly paler brown speckle. Add or subtract baking time as needed, but remember that the brownies will continue to cook as they cool. Cut and serve. May sprinkle with powdered sugar if desired.