While I was pregnant with this little chickadee, my sweet tooth all but disappeared.
My first trimester, I had a few run-ins with Sprees candy (yikes), but after that, I just never wanted sweets. Now, my sweet tooth has returned with a vengeance.
Which is why I made these white chocolate brownies- well, for my husband too. His favorite sweet is white chocolate!
But then I took them out of the oven too early… ate a few bites to make sure they were good, you know how that goes. I realized that they were still way gooey (pretty much uncooked) on the inside, so I committed a big-time bakers’ sin by sticking them BACK in the oven after they had cooled down, hence the name ‘twice-baked’.
It took care of the ‘too gooey’ problem, but not the ‘too delicious to stop eating them’ problem. Six brownies and a tummy ache later, we are excited to eat more vegetables.
White Chocolate Brownies
recipe adapted from The Cookies cookbook
6 TBSP sweet butter
14 ounces white chocolate, chopped
1/2 cup golden superfine sugar (just process or blend regular sugar for a few seconds)
2 tsp vanilla extract
coarsely grinded rind of 1 lemon, plus 1 TBSP juice
1 3/4 cups AP flour ( I used half whole wheat flour)
Preheat oven to 375. Grease and line an 8×11 shallow baking pan with baking parchment.
Put butter and 11 ounces of the chocolate into a double boiler and melt, stirring frequently.
Remove the bowl from the heat and beat in the eggs and sugar, then add the vanilla, lemon rind & juice, and the remaining chocolate.
Tip the mixture into the pan, and spread into the corners. Bake for about 20 minutes, until slightly risen, when the surface is only just turning golden. The center should still be slightly soft. Leave to cool into the pan.
Cut the brownies into small squares and then carefully remove from the pan.