White Chocolate Swirl Brownies

Chunks of white chocolate goodness.

After a total of seven snow days, today finally marked the last day of midterms!

I thought it may be festive to bring in something for our first day as second semester seniors tomorrow so I chose to try a new technique of mixing white and semi-sweet chocolate.

Recipe:

Ingredients:

2 1/2 sticks softened butter

2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

3/4 cup Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 plus 2/3 cups white chocolate chips or chunks

2 tablespoons heavy cream

Directions:

The batter before swirling in the melted white chocolate.

Heat oven to 350°F and grease a 9 x 13 pan. 


Beat butter and sugar in large bowl until light and fluffy and then add the eggs and vanilla and beat these ingredients together well. Stir together flour, cocoa, baking soda and salt and gradually blend this into the butter mixture. Stir about a cup of white chocolate chips. Spread batter in prepared pan. 


In a small saucepan place 2/3 cup of white chocolate chips and two tablespoons of heavy cream over low heat. Stir occasionally with a wooden spoon until melted and sooth. Drop spoonfuls of the melted white chocolate mixture over the chocolate dough that is already in the pan. Afterwards, take a knife and using back and forth strokes, swirl the white chocolate in with the batter.

Bake 30-35 minutes, until an inserted toothpick comes out clean. Cool completely and then cut into bars.

They turned out crisp on the edges, but even these parts tasted good. Not exactly the complete swirl look I was going for after they baked on top but the taste was still there and that's what really matters.