I’ve made these white chocolate brownies three (!) times in less than two weeks.
They were such a hit with Tom and his friends that they’ve been a standing request. I first made them for a day-trip of skiing for them, and they’ve already become a bit of a skiing trip tradition (or must?). I even sent a batch along with them to the airport, on their way to go skiing in Chamonix. (Meanwhile, I’m stuck in a grey and rainy Stockholm, studying. C’est la vie…).
Key ingredient right here – lemon zest. If white chocolate and lemon zest were humans, they’d be married. Just saying.
Chunks of white chocolate gives a lovely little surprise in each bite.
These brownies get a crunchy crust, with a gooey, chewy inside. Perfect!
Ready to be shipped off on a skiing trip.
White Chocolate Brownies, with white chocolate chunks
Yield: about 30 bite sized pieces
- 5 oz / 150 grams of butter, cut into cubes
- 5 oz / 150 grams of white chocolate
- zest of one lemon
- 3 large eggs
- 0.8 cups / 2 dl sugar
- 0.6 cups / 1.5 dl flour
- 5 oz / 150 grams white chocolate, chopped into chunks
HERE’S WHAT YOU DO:
- Set the oven to 300 F / 150 C.
- Chop 5 oz / 150 grams of white chocolate, set aside. In a pot, melt the butter over medium heat.
- Once the butter has melted completely, add the chopped white chocolate and stir until melted and completely combined.
- Whisk together the lemon zest, eggs and sugar until white and fluffy.
- Add the flour and melted butter-chocolate mixture and use a spatula to mix until completely combined.
- Line a 8×12 inch / 20×30 cm pan with parchment paper and pour the batter into it.
- Chop up the remaining 5 oz / 150 grams of white chocolate into small chunks and sprinkle across the top of the batter.
- Bake in the lower third of the oven for about 50 minutes until crispy and brown on top and gooey in the centre.
- Allow to cool slightly, then grab the edges of the parchment paper to transfer the cake out of the pan and onto a wire rack to cool completely.
- Once cool, chop into bite sized pieces and store in airtight containers in the fridge. Tip: put parchment paper between the layers of brownies when storing them, to avoid them sticking together.