It’s a beautiful morning out there! Chilly, especially judging by how mild the temps have been all winter, but pretty nonetheless! It’s a nice day for staying in and baking. Inspired by the pretty scene outside my window, the glistening white snow makes me think about white chocolate brownies.
When making these brownies, it is very important that you use the best quality white chocolate that you can afford. It’s important to note that white chocolate coating chocolate will not work in this recipe because it isn’t pure white chocolate, and there are other ingredients in the coating chocolate that will cause the recipe to fail.
This batch of brownies makes a half sheet pan (some call this a jelly roll pan). It’s a shallow, rectangular, metal baking pan that’s about an inch deep. Spray the pan lightly with pan spray, then line the pan with parchment paper. This recipe freezes well after baked, so if you decide to freeze them, simply wrap them very tightly and freeze for up to one month.
White Chocolate Brownies
1 c. granulated sugar
8 oz. butter (two sticks)
1/4 oz. salt
4 whole eggs
1 1/2 Tb pure vanilla extract
1 lbs. white chocolate, melted
9.5 oz. bread flour
3/4 c. pistachios
8 oz. white chocolate, chopped fine
Using a stand mixer, cream the butter, sugar and salt together with a paddle attachment. Gradually add the eggs. Scrape between each addition.Add the vanilla.
Add the melted white chocolate and scrape well. Add the flour gradually. Scrape well between each addition, being sure to get to the bottom of the mixing bowl. Add the white chocolate pieces and the pistachios. Mix well.
Fill the prepared pan and bake at 325 until set (check with a toothpick). Cool completely before cutting.