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white chocolate

Desserts

White Chocolate Pecan Brownies

white chocolate pecan brownies

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.

 

Ingredients:

6 tablespoons butter
2 eggs
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

Desserts

Triple Chocolate Brownies

Ingredients:

  • 1/2 cup butter plus 2 tablespoons, divided
  • 2 ounces unsweetened baking chocolate
  • 2 eggs
  • 1 cup packed dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1/2 cup whipped cream
  • 12 ounces white chocolate baking chips
  • 1 cup dried cherries, chopped
  • 1/2 cup dark chocolate chunks

Preheat oven to 350F degrees.  Grease bottom and sides of 9-inch square baking pan with shortening and lightly flour.  In large saucepan, melt 1/2 cup butter and unsweetened baking chocolate over medium heat, stirring constantly.  Remove from heat and let cool 5 minutes.  Stir in eggs, brown sugar, flour and vanilla until smooth.  Spread evenly in pan.

Bake 25 to 30 minutes or until toothpick inserted comes out clean.  Cool in pan on cooling rack about 30 minutes.

Meanwhile in another saucepan, heat whipped cream and white chocolate baking chips just to boiling over medium heat, stirring frequently.  Remove from heat and stir in cherries.  Spread filling over brownies.  Refrigerate for 30 minutes or until set.

In small microwavable bowl, place dark chocolate chunks and 2 tablespoons butter.  Microwave uncovered on high for 30 seconds, then stir.  Microwave in 15 second intervals, stirring until melted and smooth.  Spread glaze evenly over filling.

Refrigerate for at least 30 minutes more.  Cut into squares.  Cover and refrigerate any remaining brownies for storage for up to one week.

Desserts

banana split bark

Ingredients:

  • 16 ounces dark chocolate candy coating, chopped
  • 2 dried pineapple rings,  coarsely chopped
  • 3/4 cup dried, sweetened banana chips, broken into large pieces
  • 1/2 cup toasted pecans, chopped
  • 1/3 cup dried cherries
  • 1/2 cup white chocolate baking chips

Line large baking sheet with waxed paper.  In large saucepan, melt candy coating over low heat, stirring constantly.

In medium bowl, mix pineapple, banana chips, pecans and cherries.  Reserve 1/2 cup.  Add remaining fruit mixture to melted candy coating and toss to coat.  Cool 5 minutes at room temperature.  Gently fold in baking chips.  Spread mixture evenly into 12×9-inch rectangle on waxed paper-lined baking sheet.  Sprinkle with reserved fruit mixture.  Cool until set, about 30 minutes.

Break into 1 1/2-inch x 1 1/2-inch pieces.  Store in airtight container.