I’m a picky :: esigente dessert eater. I usually don’t like cake-y textures, sugary frosting or most custard style desserts. There is one kind of sweet, though, that I simple can’t resist: white chocolate chip brownies.
Something truly glorious :: glorioso happens when you combine rich milk chocolate with smooth white chocolate: the flavors harmonize and dance to a sweet melody in your mouth.
I can’t get enough of this dessert. In fact, I only make these white chocolate chip brownies when I am cooking for a dinner party and know that they will be eaten by my guests; otherwise, I will find myself eating these brownies for breakfast, lunch, and dinner. Not kidding; they’re quite addicting, especially with a big scoop :: pallina of ice cream on top.
Speaking of dinner parties, here are some other great dessert options: blueberry and oreo mini cheesecakes, salted caramel cookie dough cake, or light(er) tiramisù parfaits without eggs. All are super easy :: facili and have a gorgeous presentation.
Although some brownies have a cake-y texture which I absolutely despise, these instead are compact. No pillows of air are getting in your way of great dense consistency and rich flavor :: sapore.
Mr. Italicano and I had gelato sundaes in lieu of a wedding cake :: torta nuziale, although two of my runners up were either brownies or mini cheesecakes served in mason jars.
What are your favorite desserts besides brownies? Do you like every sweet or do you have texture issues like me?
- ⅔ cups (120g) chocolate chips
- 10 tbsp (141g) butter
- ⅓ cup plus 1 tbsp (38g) unsweetened cocao powder
- 1 cup (200g) sugar
- 3 eggs
- 1 tbsp (15ml) vanilla
- 1 cup flour minus 2 tablespoons taken out (125g)
- 2 tablespoons (20g) cornstarch
- ¾ tsp (3g) baking powder
- ½ tsp (2g) sea salt
- ⅓ cup (60g) white chocolate chips
- Preheat the oven to 325°F (162°C) then butter a 8-inch square baking pan.
- Melt the chocolate and butter in a double broiler then transfer it to a large bowl. (Or, melt in a microwave, stirring every 30 seconds.) Add the unsweetened cocoa powder and sugar. Mix well. Add the eggs and vanilla and mix until combined.
- In another bowl, combine the flour, cornstarch, baking powder and sea salt.
- Add the dry mixture to the wet and mix until just combined. Stir in the white chocolate chips and transfer the batter to the baking pan.
- Bake for 25-30 minutes or until when the toothpick you insert in the middle comes out clean.
- Melt the white chocolate in a double broiler or in a microwave stirring every 30 seconds. Drizzle over the prepared brownies. Try not to eat them all!
- Slightly adapted from Nine Months Baking
- ⅔ cups (120g) chocolate chips
- 10 tbsp (141g) butter
- ⅓ cup plus 1 tbsp (38g) unsweetened cocao powder
- 1 cup (200g) sugar
- 3 eggs
- 1 tbsp (15ml) vanilla
- 1 cup flour minus 2 tablespoons taken out (125g)
- 2 tablespoons (20g) cornstarch
- ¾ tsp (3g) baking powder
- ½ tsp (2g) sea salt
- ⅓ cup (60g) white chocolate chips
- Preheat the oven to 325°F (162°C) then butter a 9? x 13? baking pan.
- Melt the chocolate and butter in a double broiler then transfer it to a large bowl. (Or, melt in a microwave, stirring every 30 seconds.) Add the unsweetened cocoa powder and sugar. Mix well. Add the eggs and vanilla and mix until combined.
- In another bowl, combine the flour, cornstarch, baking powder and sea salt.
- Add the dry mixture to the wet and mix until just combined. Stir in the white chocolate chips and transfer the batter to the baking pan.
- Bake for 30-40 minutes or until when the toothpick you insert in the middle comes out clean.
- Melt the white chocolate in a double broiler or in a microwave stirring every 30 seconds. Drizzle over the prepared brownies. Try not to eat them all!
- Slightly adapted from Nine Months Baking
Great stuff. I’ll be back.
Thanks Lisa for stopping by. I’m glad to hear you like the blog and thank you for taking the time to comment! 🙂