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Sunday, June 5, 2016

Nutty White Chocolate Brownies

How to Make Nutty White Chocolate Brownies Recipe - preparation 20 minutes cooking time 30 minutes plus cooling

Makes 12

75g/3oz/6 tbsp butter plus extra to grease
450g/1lb white chocolate, chopped
4 medium (US large) eggs
175g/6oz/¾ cup golden caster (superfine) sugar
175g/6oz/1½ cups self-raising (self-rising) flour, sifted
175g/6oz/1 cup roughly chopped almonds

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 25 x 20cm/ 10 x 8in baking tin and line the base with parchment paper.

2 Melt 125g/4oz chocolate with the butter in a bowl set over a pan of gently simmering water. Remove and cool slightly.

3 Whisk the eggs and sugar in a large bowl until smooth, then gradually beat in the melted chocolate mixture.

4 Gently fold in the sifted flour with the almonds and the rest of the chocolate. Spoon into the tin and level the surface.

5 Bake in the oven for 30 minutes or until the centre is just firm to the touch. Set aside to cool in the tin.

6 Turn out and cut into 12 squares.

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