A Blond Walks Into a Bar
As I’ve said before, I can’t be bothered to bake. So a long time ago, when my best friend Kate told me that her mom only made brownies from scratch, I dismissed the recipe as way out of my league. Years later, and a whole lot of convincing later, I was swayed into taking a peek at the recipe. I have to say, kids, I’m eating my words as fast as I’m eating these brownies, because the recipe is so damn simple.
I’ve never been a choc-o-holic – I’ll take an extra piece of bread in lieu of a sugary treat. I have always had a slight weakness for white chocolate, however – the combo of sweet and slightly salty has always been a palette pleaser. Because of the simplicity of Kate’s mom’s recipe, I thought why not try it with white chocolate. Throw out all your preconceived notions of “brownies” – this one is a total winner. The bars are dense and moist like a brownie, but also light and slightly crumbly like cake. Best of all, the crunch from the walnuts and the slight saltiness of the treats make it a total winner. My mom, after trying them for the first time, said that they reminded her of these coconut cakes they make in Brazil. It goes to show you that you can take the girl out of Brazil, but you can’t take Brazil out of…you know the rest.
For the white chocolate, you can certainly use chips, but for this one (because I adore coconut) I use the delicious Lindt brand White Chocolate with Coconut bar. They come in 3.5 oz bars, so you’ll need to buy two and then use one and a third. Also, I use walnuts, but the fave accompaniment to white chocolate is the creamy macadamia nut. Definitely use them, or even hazelnuts, for a little flair. Or mix it up – whatever you like, your majesty.
White Chocolate Walnut Brownies
1 stick plus 3 tbs. of butter (11 tbs.)
4 oz. of white chocolate
1 1/3 c. of flour
1 tsp. of baking powder
1/2 tsp. of salt
2 tsp. of vanilla
1 2/3 c. of sugar
1 c. of chopped walnuts
Preheat oven to 350°.
In a large, microwave-safe bowl, add butter and then the white chocolate on top. Microwave until melted (about 1 1/2 minutes) in 30 second intervals, taking mixture out to stir in between.
Sift the flour, baking powder, salt and sugar over the melted chocolate. Stir. Add the vanilla and eggs and stir. Lastly, add the nuts and stir. Do not overmix.
Pour batter into a buttered (or cooking sprayed) 13×9 in. baking pan. Bake for 20 minutes until the edges are cooked through and the middle of the brownies are just set. Let sit and resist all temptation to eat the hot brownies as they are not cooked all the way through in the middle. You’ll be taking them out underbaked so that they will continue to cook as they are cool. That way, they will stay moist and delicious.
When cooled, cut and serve.
Brownies can be wrapped in foil as individual portions and frozen. To defrost, unwrap the brownie and leave on the counter for 5-10 minutes. Eat, and enjoy the deliciousness of a defrosted brownie – I consider them to be EVEN BETTER than a freshly baked brownie. It’s crazy, but you have to try it.