White Chocolate Brownies

White Chocolate Brownies

These are Darla Swanson's (Salty's Portland Pastry Chef) husband's favorite brownies. He prefers them without icing, but I sometimes frost them with melted dark chocolate if I'm feeling decadent.

White Chocolate Brownies

Serves 8


1/2 cup unsalted butter
8 ounces white chocolate chips
2 large eggs
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour
8 ounces semi-sweet chocolate chips

  1. Preheat oven to 350 Fahrenheit lightly grease an 8-inch pan and line bottom with parchment or foil; lightly grease foil.
  2. Melt 1/2 cup butter in heavy saucepan low heat.
  3. Remove pan from heat: add only half the white chocolate (do not stir).
  4. Beat eggs with a pinch of salt until frothy.
  5. Add sugar gradually while beating until pale yellow.
  6. Add mixture of white chocolate and butter; vanilla and salt; then flour.
  7. Mix until just combined.
  8. Stir in semi-sweet and remaining white chocolate.
  9. Spoon mixture into prepared pan; smooth top with spatula.
  10. Bake about 30 minutes but don't brown.
  11. Cool on rack before cutting.
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