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Categories:
unsalted butter chocolate bittersweet sugar vanilla eggs salt flour white chocolate chips ANGLAISE vanilla ice cream
Viewed: 46 - Published at: 2 years agoIngredients
- 1 cup unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 teaspoon salt
- 1 1/4 cups all purpose flour
- 1 1/2 cups white chocolate chips
- Creme Anglaise
- Vanilla ice cream
Method
- Preheat oven to 350F.
- Butter 9 x 9 x 2-inch metal baking pan.
- Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan.
- Stir over low heat until melted and smooth.
- Remove from heat.
- Add 1 cup sugar and stir until sugar dissolves, about 1 minute.
- Stir in vanilla extract.
- Whisk eggs and 1 cup sugar in large bowl to blend.
- Whisk half of egg mixture into chocolate mixture.
- Using electric mixer, beat remaining egg mixture until pale yellow and slightly thickened, about 3 minutes.
- Gently fold chocolate mixture and salt into egg mixture.
- Gently fold in flour, then white chocolate chips.
- Spoon into prepared pan.
- Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes.
- Transfer to rack.
- Cool completely.
- (Can be made 1 day ahead.
- Cover; let stand at room temperature.)
- Cut brownies into squares.
- Serve with Crme Anglaise and ice cream.
