Geneva Mayer of Olney, Illinois uses white chocolate and vanilla chips to give traditional brownies a delicious twist. "These moist chewy snacks will satisfy even the most avid chocolate lover," she promises.
- 6 ounces white baking chocolate, chopped
- 1 cup butter, cubed
- 6 eggs
- 3 cups sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 package (10 to 12 ounces) vanilla or white chips
- 1 cup chopped pecans
- In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes.
- Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans.
- Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack. Yield: about 4 dozen.
Originally published as White Brownies in Quick Cooking March/April 1998, p42
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