White Chocolate Brownies

April 27th, 2011


Unbelievably, I’ve been writing this blog for nearly three years (!) so sometimes my favourite recipes, those that I cook again and again tend to get a little lost. I discovered these brownies at uni (from a friends Good Housekeeping book, I think) and have been making them ever since. They’re my dad’s favourite thing in the whole world and since I just baked a batch for his birthday, I thought I’d re-post this recipe.

You must seriously make these, they’re a revelation – super sweet and gooey. The first time I tried them, I loved them so much I pretty much baked them continuously until they made me feel a bit sick. Now don’t do that, but do bake them. They are about a million calories in each brownie, but why eat a brownie that doesn’t? It pretty much guarantees it will be tasty.

makes approx 20 brownies

500g white chocolate
75g butter
175g sugar
3 eggs
2tsp vanilla
175g self-raising flour
1tsp salt
175g chopped hazelnuts

  • Preheat the oven to 180C. Grease a 20cm square cake tin.
  • Melt 100g of the white chocolate and the butter. Allow to cool slightly.
  • Chop the remaining chocolate (I sometimes whizz it in a food processor, but make sure it’s not chopped too finely).
  • Meanwhile, whisk the sugar and eggs together until smooth, then whisk in the butter-chocolate mixture and vanilla. Fold in the flour and salt.
  • Stir in the chopped chocolate and hazelnuts. Spoon the mixture into the cake tin and bake for 30-40 minutes, until firm on top, but still a little squidgy (the brownie will carry on cooking whilst it cools). If the top starts to look a bit brown, cover it with foil.
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5 Responses to “White Chocolate Brownies”

  1. brid says:

    I’m going to be brave and comment for the first time!! Is the 75g butter x 2 a typo?

  2. Tessa says:

    Looks lovely and rather easy..!

  3. Ralph says:

    Self raising flour? Really? I gave you the benefit of the doubt when I first read it, but now I have a tin filled with sponge, and mushy white chocolate at the bottom. Marvelous….

  4. Rachel says:

    Hi Ralph,
    I’m really sorry to hear that the recipe didn’t work for you. I’ve made these brownies hundreds of times, always with self-raising flour and never had a problem. The texture is slightly more cakey than traditional brownies, but still quite fudgey. I’m not sure why yours didn’t work though, was the mixture well mixed before you put it into the tin?

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