I loovveee White Chocolate Brownies from Moxies. So when I was baking goodies for the Christmas holidays, I got inspired and decided to remake my delectable favourite (using a recipe from Food.com as my basis) but with a twist.
It was really simple to make and didn't take a lot of time, which is essential in this Christmas rush.
1 cup chopped white chocolate
1 tablespoon vanilla extract
1/2 cup butter (softened)
1 1/4 cups flour
1/4 teaspoon salt
1/3 cup white sugar
1/3 cup dried cranberries
Preheat oven to 350. Grease an 8 x 8" pan.
Place white chocolate and butter in the top of a double boiler and allow them to melt. Remove from heat and let cool.
Use a large bowl to beat eggs until foamed.
Slowly pour in sugar and vanilla, while mixing consistently.
Take white chocolate mixture and gradually add into egg mixture.
Combine flour and salt together. Carefully fold into wet mixture.
Pour batter into greased pan.
Bake for 30 minutes. Check with toothpick and bake longer if necessary. Once toothpick comes out clean, remove from oven and set aside to cool for 5 minutes.
Serve with a scoop of vanilla ice cream.
I was pleasantly surprised by the cranberries. Normally this brownie is done with semi-sweet chocolate chips, but I changed it out to get a little festive. But the fusion of hot and cold with the addition of the ice cream, was truly the best part. Feel free to swap out the cranberries for other ingredients (i.e. toffee chips, chocolate bar pieces) to really make this recipe your own.