Is a brownie still a brownie if it has only white chocolate in its recipe? Some might call it a blondie, but isn’t that just a sub-category of the brownie family? Do you really care what you call it as long as it’s delicious and easy to make? No. So with that, I give you this white chocolate pecan brownies recipe to try for yourself. We’ll save the debate over “is white chocolate really chocolate at all?” for another time. Enjoy!
White Chocolate Pecan Brownies
Preheat your oven to 350° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.
In a small, heavy saucepan, combine 6 ounces white chocolate and butter. Cook over low heat, stirring until melted. Remove the white chocolate from heat and let cool for 10 minutes.
In a medium bowl, add eggs and sugar. Stir in white chocolate mixture with a spatula, just until combined. Add in the flour and vanilla, stirring just until smooth. Fold in the pecans.
Spread the pecan brownie batter in the prepared baking pan. Bake for 25 minutes, or until top is lightly golden. Immediately sprinkle the remaining 2 ounces of white chocolate over the brownies. As the white chocolate melts, use spatula to spread it over the pecan brownies.
Let the white chocolate pecan brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
6 tablespoons butter
1/4 cup granulated sugar
6 ounces plus 2 ounces white baking chocolate, chopped, divided
1 cup all-purpose flour
1/2 teaspoon vanilla
1/2 cup pecans, chopped
Number of servings: 16
Cooking time: 25 minutes