It’s Baking Victory!

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You know how people say third times a charm? Well, don’t believe them. It’s not the third time, it’s the second!

It’s so exciting! Okay, I haven’t been sad about my white chocolate brownie fail all weekend, but I can certainly say it’s been on my mind. That dreadful night I went grocery shopping for all the necessary ingredients I purchased double of everything (just the while chocolate chips, really). I was in such high spirits and had such a huge false sense of confidence I assumed I would be making them for Jack’s younger sister’s birthday party this Saturday. With the obvious let down that was Thursday night/Friday I didn’t even think about touching my oven or whisk . I shunned my apron.

But this Sunday, with absolutely no hopes and exceptions, with no one to give the brownies to I decided to give it a second go and wouldn’t you know it (!) I baked some beautifully moist, scented candley smelling, perfectly colored white chocolate brownies. So forget everything I wrote on Friday’s post – here’s to how to do it.

White Chocolate Brownies (this recipe is adapted from Cookies and Cups)

I can’t really say how many people it serves because, well, I can eat the whole thing.

You’ll need: 1 cup of gluton free flour, 1 cup of sugar, 1/2 teaspoon salt, 1/2 teaspoon of baking powder, 2 teaspoons of vanilla essence, 2 eggs, 1 cup of white chocolate chips – (the original recipe & the first time I did it used 1 1/2 cup), 125 grams of butter

You’ll first want to preheat the oven to 170 degrees C. (Usually I’d say something mean about ovens here but now I feel we’ve become friends… of friends).

In a small sauce pan combine 125 grams of butter with half (1/2 cup) the white chocolate chips over very low heat. This is my least favorite part about this recipe because these two ingredient don’t mix well and it will look like the sad and greasy end of a cheese fondue. But that’s okay it will all be worth it in the end.

Once the two are melted turn off the heat. In a mixing bowl combine the 1 cup of sugar, 2 teaspoons of vanilla essence and 2 eggs. Pour in the hot melted liquid and whisk as hard and fast as your strong hand can.

Don’t taste it yet! Add in the 1 cup of flour, 1/2 teaspoon of baking powder and 1/2 a teaspoon of salt and whisk faster than before.

I had large white chocolate chunks so I cut them up into little pieces

3 Comments

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