I had high hopes for these brownies.
They didn’t turn out quite as pretty as I imagined, but dunking each corner in white chocolate saved them.
When I walked into the kitchen and saw two full rows missing, I knew they must have been delicious despite their appearance.
Mr. How Sweet did some serious damage, most likely standing over the sink with a Diet Coke in hand.
The crumbs gave him away.
I followed my usual brownie recipe but I’m not sure where I went off track. These turned out lighter in color and a bit different in texture than my typical batch.
I’m also fairly certain the full glass of lemonade and the sweet tea vodka sitting on the counter didn’t help my concentration.
What can I say? It was a holiday.
Appearances aside, they tasted fantastic. The interior was fudgy and chewy with a pleasant crumbly crust on top. The white chocolate-dipped corner added a creamy, sweet contrast that made each bite more interesting.
White Chocolate‑Dipped Brownies
Ingredients:
1 stick unsalted butter
3 squares baking chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla
1 cup chocolate chips
Instructions:
Preheat the oven to 350°F.
Melt the butter and baking chocolate together in a microwave-safe bowl. In a mixing bowl, combine the melted butter and chocolate. Add the sugar and vanilla, then beat until the mixture is fluffy, about 2–3 minutes.
Add the eggs one at a time, beating after each addition. Stir in the flour just until combined, then fold in the chocolate chips.
Pour the batter into a greased 9 x 13-inch baking dish (or a 10 x 10-inch square pan). Bake for 35–45 minutes, or until the brownies are just set. Allow them to cool completely before decorating.
Melt 1–2 cups of white chocolate chips and dip a corner of each cooled brownie. Let the white chocolate firm up before serving.
I wish the weekend could have lasted longer, but if it had I would have needed to bake more brownies to keep up with the crowd.
In our house, brownies don’t stand a chance — they’re usually gone within minutes.