White chocolate brownies

White chocolate brownies

Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips, see recipes below for other suggestions

Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.

Baking temperature.
The oven should be preheated to 160oC (325oF)

Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.