Tuesday, November 6, 2012

Strawberry White Chocolate Brownies

This may shock you, but I'm really not much of a dessert person. Eating too much chocolate or sugar either gives me headaches or just makes me sick. So, when I really like a dessert you know it's good.
This is another reason I love mixing fresh fruit with my baked goods, they add a bit of tangy that balances out the sweetness and a different flavor other than chocolate.
These white chocolate brownies were very delicious and like the raspberry crumb bars I love to make, they were quite addictive. They were soft and moist. They'll be a hit with whomever you sever them to.
They're kind of summery, but I like to be a little unconventional and keep summer around year-round, and I live in Florida so summer is here year-round anyway. Even if you don't live in the sunshine state, dare to be a little unconventional sometimes. These would be a nice change from the typical Thanksgiving desert and much less heavy and filling. (hint, hint)
Sorry about the lack of more pictures. By the time I decided I needed more, it was a little too late.
This recipe is from The Way The Cookie Crumbles.

Strawberry White Chocolate Brownies

1 cup flour
1/4 teaspoon baking powder
1/3 teaspoon salt
5 ounces white chocolate
5 tablespoons butter, (cubed)
1/2 cup sugar
1 teaspoon vanilla
2 eggs
4 ounces strawberries, (hulled and quartered)

Adjust a rack to the middle position and preheat the oven to 350 degrees.
Line the bottom and sides of an 8x8 baking pan with parchment paper, leaving a slight overhang.
In a medium bowl, whisk the flour, baking powder, and salt together.
Set a heatproof bowl over a saucepan containing one inch of simmering water.
Add the chocolate and butter; stir frequently until the mixture is melted and smooth, them remove from heat.
Whisk in the sugar, (the mixture will appear curdled), the add the vanilla and eggs one at a time, whisking constantly.
Switch to a rubber spatula and add the flour mixture, stirring until just combined.
Gently fold in the strawberries.
Pour the batter into the prepared pan, spreading it into an even layer.
Bake brownies for 25-30 minutes, or until the top is golden and a toothpick inserted near the center cones out clean.
Transfer the pan to a wire rack to cool completely.
Use the parchment paper to lift the bars out of the pan and cut into 2-inch squares.

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