I’m not sure if you’ve noticed through my posts lately that I’m going through a major phase of food textures. I was obsessed with putting together a crispy galette and was constantly looking to add toasted walnuts to salads and desserts for some extra crunch. But in my fickle world, crispiness seems so last week… this week I’m all about fudgy and moist oh-so-chocolaty brownies!
My obsession with brownies is something I always keep a check on, you know, because hips don’t lie! But when I do like to indulge, I dive right in. Just like today’s chocolate brownies, sprinkled generously with white chocolate chips I found at Arife Lamoulde. Seriously, that store is like ‘Toyland’ for bakers. Different kinds of chocolates, cake pans, sprinkles and baking tools – let’s just say I had a tough time leaving the store.
The glossy shine of melted chocolate and butter, wait, don’t get your finger in for a taste yet, there’s so much more goodness to be added. Trust me, just hold on.
Eggs, sugar and flour get mixed with the chocolate mixture and now it’s raining white chocolate chips. Do you remember your first taste of white chocolate as a kid? Can I be the eager beaver and tell you that I was completely smitten by Nestle’s Milky Bar when it first came out? It was my Friday treat on the way back from school. I mean, chocolate that’s white. Woah! That was a lot for my seven-year -old brain to fathom.
Umm, you could get a taste of the batter as you pouring it on to a parchment lined baking pan. Sneak it in.
Makes 16 squares in a 9” X 9” cake pan.
Recipe adapted from ‘Simple & Delicious Baking’.