WHITE CHOCOLATE BROWNIES

The Clarion-Ledger

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Ingredients

8 T. unsalted butter
4 oz. white chocolate
2 lg. eggs, at room temperature
1/3 tea. salt
1 C. sugar
1 tea. vanilla
1 C. all-purpose flour
●Melt the butter in the top of a double boiler placed over simmering water. Add the chocolate and melt.
●Beat the eggs and salt, in a medium sized mixing bowl, until frothy (approximately 30 sec.) using a mixer on medium-high speed.
●Add the sugar gradually and continue beating until the eggs are thick and pale, about 1 ½ min. Scrape the bowl with a rubber spatula.
●Add the chocolate mixture and vanilla and mix on medium-low speed until blended, (about 5 sec.)
●Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once during blending.
●Pour the batter evenly into a greased 11x7 in. baking pan.
●Bake the brownies at 350 F. on the center oven rack until a tester inserted in the center comes out clean, about 40 min.
●Allow the brownies to cool on a rack for 1 hr. before cutting.