In this Pandemic why not Comfort yourself by making these delicious White Chocolate Brownies. Not only are they soft and gooey inside but have a Crispy coated topping, everything a true Brownie should be. Chocolate wise, I only use Swiss Menier. With its silk smooth texture and luxurious taste, really brings out the quality of my Brownies. Try for yourself, you will not be disappointed.
Ingredients :
115g Stork with Butter (plus extra for greasing)
225g White Swiss Menier Chocolate
2 medium Organic Free Range Eggs
115g Soft Brown Sugar
115g Self Raising Flour (sifted)
Method:
1. Pre-heat the Oven to 180c and lightly grease a 7" Square Baking Tin.
2. Roughly chop 175g of the white chocolate then place the remaining chocolate and butter in a bowl set over a saucepan of simmering water. When melted stir together and set aside to cool.
3. Now whisk the eggs and sugar together in a mixing bowl or stand mixer. The beat in the cooled chocolate mixture until well mixed. Then gently fold in the sifted flour and chopped chocolate. Pour the brownie mixture into the tin, then smooth off the top using a non stic pallet knief.
4. Place into the centre of the pre-heated oven and bake for around 30 mins until nearly set. The mixture should still be soft in the centre. Now leave to cool in the tin for about 15-20 mins, once cooled cut into around 9 squares.
I like to decorate the tops of mine with extra drizzling of white and milk chocolate, again using Swiss Menier. Ansom.
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