Dessert for a dinner party
Brownies are the one dessert that you can eat plain or dress up and make fancy! John and I went over to my friend's house for dinner last week and I decided to bring brownies. I was looking through Elinor Klivans' book "The Essential Chocolate Chip Cookbook" and found this great recipe for butterscotch and fudge brownie bars. These brownie bars looked incredible so I decided to give them a shot! But, when I went to the grocery store to pick up butterscotch all I found was artificially flavored butterscotch. That didn't make me too excited to make the bars, so I decided to use white chocolate instead. These bars turned out soo yummy!
Here's the recipe:
Adapted from Elinor Klivan's
The Essential Chocloate Chip Cookbook
from Chronicle Books
Serves 8 to 10
2 1/2 cups (15 ounces) semisweet chocolate chips
1 cup (6 ounces) white chocolate
2 cups unbleached all-purpose flour
1/2 teaspoons baking powder
1 1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup pocked light brown sugar
3 large eggs
2 teaspoons Vanilla extract
3/4 cup (13 ounces) coarsely chopped hazelnuts
Position a rack in the middle of the oven. Preheat the oven to 350°F. Butter a 9-inch square baking pan and line the pan with a piece of parchment paper that is long enough to extend over two opposite sides of the pan. Butter the paper.
Put 1 cup of the chocolate chips in a heatproof bowl or the top of a double boiler and place it over a saucepan of barely simmering water; the water should not touch the bowl. Stir until the chocolate chips are melted and smooth. Set aside.
Put the white chocolate chips in another heatproof bowl and place it over the saucepan of barely simmering water; the water should not touch the bowl. Stir until the butterscotch chips are melted and smooth. Set aside.
Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated.
Spoon 2 cups of the batter into a medium bowl. Use a large spoon to stir in the melted butterscotch chips until smoothly blended. Stir in the hazelnuts. Scrape the white chocolate batter into the prepared pan. Sprinkle the remaining 1/2 cups chocolate chips over the white chocolate batter. Stir the melted chocolate chips into the remaining batter in the bowl until smoothly blended. Drop spoonfuls of the chocolate batter over the chocolate chips and then use a metal spatula to spread the chocolate batter evenly over the chocolate chips. Some chocolate chips may get mixed into the chocolate batter-this is fine.
Bake just until the top feels firm when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs clinging to it, about 40 minutes. If the toothpick penetrates a chocolate chip, test another spot. Transfer the pan to a wire rack to cool completely, about 1 hour.
Loosen the sides of the brownie from the unlined sides of the pan and use the ends of the paper to lift the brownies from the pan.
CUT into pieces and ENJOY!!!
The brownies can be covered and stored at room temperature for up to 3 days.