White Chocolate Brownies
White Chocolate Brownies are awesome. A few weeks ago I made up a batch of Chocolate Mocha Almond Brownies based on a recipe from Adam’s Extracts and Spices. Those lovely brownies had strong coffee, chocolate and almond flavors. This time I decided to make up the recipe eliminating the coffee entirely, adding white chocolate chips to the batter and making an icing of white chocolate chips and powdered sugar. Talk about chocolate delight! Wow.
I was making a meal for a family that recently had a new baby and I thought these luscious brownies should be on the menu. One of the children had a peanut allergy so they preferred recipes without nuts. I felt White Chocolate Brownies would be a good choice. They’re rich, chocolaty, flavored with almond extract and chocolate syrup and then iced on top for more spectacular flavor.
This is a fantastic quintuple chocolate brownies recipe. You get chocolate from cocoa, chocolate syrup, chocolate extract, white chocolate chips, and white chocolate chip icing. White Chocolate Brownies are gooey, moist, and sumptuous treats that your family is sure to enjoy. Consider making up a batch of White Chocolate Brownies for special occasions or holiday baking. Or, try them for your next tailgating party. Everyone will get their chocolate sweet tooth fully satisfied after a few of these delectable brownies.
White Chocolate Brownies are quite spectacular! These brownies are flavored with four different extracts: butter, chocolate, vanilla, and almond flavorings.
These brownies are great for tailgating parties or potlucks.
Don’t White Chocolate Brownies look scrumptious?
Here’s what I did.
I used these ingredients.
Melt butter. Add sugar, eggs, flavorings, baking powder, salt and chocolate syrup.
Mix with an electric mixer until well combined.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add cocoa and 1 1/2 cups white chocolate chips. Set remaining chips aside for a later use.
Stir ingredients with a wooden spoon to combine.
Spread batter into a greased or oiled 9×13″ glass baking dish.
Bake at 350 for about 50-60 minutes or until a toothpick inserted in center comes out clean. Mine took about 70 minutes because I was baking multiple things at once. Cool completely.
Place remaining white chocolate chips in a small saucepan over low heat.
Melt chocolate and remove from heat.
Stir in powdered sugar and milk and whisk to combine.
Drizzle white chocolate icing over top of brownies. Allow icing to set and dry before slicing into bars.
White Chocolate Brownies are a chocolate lover’s delight!
Ooey, gooey and delicious!
Here’s the recipe.
WHITE CHOCOLATE BROWNIES
(Recipe inspired from Adam’s Extracts and Spices)
- 1 ½ cups melted butter
- 3 cups granulated sugar
- 1 tbsp. real vanilla extract
- 2 tbsp. almond extract
- 2 tsp. butter flavoring
- 1 tbsp. chocolate extract
- 5 eggs
- ¾ cup Hershey’s chocolate syrup
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2/3 cup Nestle’s Cocoa
- 1 tsp. baking powder
- 1 tsp. salt
- 12-oz. pkg. white chocolate chips, divided use
- ½ cup powdered sugar
- 1 tbsp. milk
- Mix butter, sugar, eggs, flavorings, syrup, baking powder and salt with an electric mixer until combined.
- Add flour, cocoa and 1 ½ cups white chocolate chips and stir with a wooden spoon until well mixed.
- Spray a 9×13” baking dish with cooking spray.
- Add brownie batter.
- Bake at 350° approximately 50-60 minutes or until a toothpick inserted in center comes out clean.
- Cool completely.
- Melt ½ cup white chocolate chips over low heat.
- Remove from heat and add powdered sugar and milk.
- Whisk to combine.
- Drizzle icing over top of cooled brownies.
White Chocolate Brownies will make fabulous treats for your Christmas cookie list. Each mouthful is filled with white chocolate chips. Yum.
If you make up a batch of White Chocolate Brownies, don’t expect them to last very long!
White Chocolate Brownies will cure any sweet tooth craving or chocolate craving you have!