Moxies White Chocolate Brownies Recipe 37

Steps:

• Preheat oven to 350°F. In a large microwaveable glass bowl, combine white chocolate pieces, sugar and butter. Heat in microwave 1 to 1½ minutes, stirring occasionally, or until melted and smooth when stirred. With a whisk or a fork, beat in eggs and vanilla until well blended. Add flour, baking powder and salt. Stir until mixed, then add chocolate chips. Spread evenly in a greased 8 inch square pan. Bake 30-35 minutes in preheated oven, or until golden brown and toothpick inserted come out clean.

Steps:

• Preheat oven to 350. Grease a 9x9" pan.
• Melt white chocolate and butter in the top of a double boiler, or in microwave on med power. Set aside to cool.
• In a large bowl, beat eggs until foamy.
• Gradually add the sugar and vanilla, mixing constantly.
• Drizzle in the melted white chocolate mixture.
• Combine the flour and salt and fold into the white chocolate mixture.
• Fold in chocolate chips.
• Spread the batter into the prepared pan.
• Bake for 30 minutes or until a toothpick comes out clean. Do not over-bake.
• 4. Serve heated. Top with a scoop of vanilla ice cream, some real whipped cream and a drizzle of chocolate sauce.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13-inch baking pan.
• In a medium saucepan, heat the brown sugar and butter'til butter is melted.
• Dissolve the instant coffee in hot water and add to butter mixture.
• Remove from heat and cool to room temperature.
• While butter mixture is cooling, whisk eggs and Kahlua together in a mixing bowl.
• In another bowl sift together flour, baking powder and salt.
• Add the butter mixture and Kahlua mixture to the flour mixture and mix'til just combined.
• Fold in the chocolate and nuts.
• Spread in prepared baking pan and bake 35-40 minutes or'til golden brown.
• Remove from oven and cool slightly before cutting in squares.
• Serving suggestion: Serve warm with ice cream or drizzled with your favorite chocolate sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool slightly. Meanwhile beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined. Scoop the batter into the prepared baking pan; sprinkle with white chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan for about 10 minutes before cutting into bars.

Steps:

• Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan.
• Stir 1 1/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips) in large heat-safe glass bowl set over saucepan of simmering water until melted and smooth, or use a microwave in 30 second increments. Set aside to cool slightly.
• Stir flour, spices and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extracts, and liqueur. Mix in melted white chocolate. Stir in flour mixture just until blended being careful not to overmix. Fold in white chocolate chips and almonds. Gently fold in blueberries just until distributed evenly. Transfer batter to greased pan, spreading evenly.
• Bake until top is golden and toothpick inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh berries or 45 minutes if using frozen berries. Cool in pan.
• Cut into 16 squares and enjoy!