Saturday, February 22, 2014

Triple White Chocolate Brownies


For the brownies:

1/2 cup butter
1 (12ounce) bag white chocolate chips
1 1/4 cup flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs

For the glaze:

3 cups powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract*
3 tablespoons milk or water


Heat your oven to 350 degrees. Spray a 13×9 baking dish with cooking spray then sprinkle with flour, pouring out the excess. Or grease with butter/shortening and flour.

In a large pot, melt the butter and white chocolate chips over low heat, stirring frequently, just until it’s melted. (The mixture will appear slightly curdled.) Remove from the heat and cool.

Stir in the flour, sugar vanilla, salt and eggs until well blended. Spread mixture evenly in the pan.

Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool. (The edges will be darker than the rest of the brownies. I usually trim that part off for serving.

For the glaze: In a medium bowl, mix all the glaze ingredients until nice and smooth & spreadable. You can add more milk a T at a time if needed. Spread glaze over cooled brownies.

To get the glaze to set up, you can put in the refrigerator for an hour or so. Store in an airtight container at room temperature.

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