For many of us, yesterday was a snow day of epic proportion. In fact, we spent much of the day inside until the wind died down, so it meant a lot of time inside eating Hot Chocolate Snow Cream and doing some baking.
Normally, I am a stickler about the sweets and treats that we eat but I spotted a bar of white chocolate and thought white chocolate blondies!
White Chocolate Blondies (Yield: 16 bars: adapted from Ghirardelli)
8 ounce(s) White Chocolate Baking Bar
1 cup(s) white Chocolate Chips
1/2 cup(s) unsalted butter, cut into small pieces
2 large eggs
1/3 cup(s) granulated white sugar
1 tablespoon(s) pure vanilla extract
1 1/4 cup(s) all-purpose flour
3/4 teaspoon(s) salt
1/2 cup white chocolate chips
1. Preheat the oven to 350ºF. Lightly spray a 9-inch square baking pan with baking spray.
2. Place the white chocolate bar, 1 cup of chips and butter in a microwave safe bowl. Microwave at 50% power for 1 minute, stir and then repeat at 30 second increments, stirring between each. Your goal is to see small chunks left as they will dissolve as you stir another minute.
3. In a bowl of a stand mixer or in a large bowl with an electric mixer, beat the eggs on medium speed until they are frothy. Add the sugar slowly as you continue to beat. Add the vanilla and then the melted chocolate and butter mixture. Gently fold in the flour, salt, and the remaining 1/2 cup of white chocolate chips until well combined. Spoon the mixture into the prepared pan and spread evenly.
4. Bake for about 25 minutes, or until a toothpick comes out clean. Let the brownies cool and then enjoy with a side of cold milk.