I had high hopes for these brownies.
I wasn’t thrilled with the aesthetic result, though dipping them in white chocolate was their saving grace.
And coming into the kitchen to see two full rows missing let me know that they must have been tasty, albeit ugly.
Mr. How Sweet did a number on these, most likely standing over the sink with Diet Coke in hand.
The crumbs had his name all over them.
I used my go-to brownie recipe, but am not sure were I went wrong. The brownies turned out lighter in color and just not the same.
I am sure that the full glass of lemonade and sweet tea vodka that was sitting on the counter had nothing to do with my mistakes.
What can I say? It was a holiday.
While they may not have looked pretty, they tasted great. The inside of the brownie was chocolatey and chewy, with a nice crumbly crust on top. The chocolate-dipped corner was rich and creamy, giving the brownie a delicious contrast.
White Chocolate-Dipped Brownies
1 stick unsalted butter
3 squares baking chocolate
2 cups sugar
1 cup flour
1 teaspoon vanilla
1 cup chocolate chips
Preheat oven to 350.
Melt butter and baking sqaures in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and stir just until combined. Fold in chocolate chips.
Pour into greased 9 x 13 baking dish (I used a 10 x 10 square cake pan). Bake for 35-45 minutes, or until just barely done. Cool completely.
Melt 1-2 cups of white chocolate chips and dip a corner of cooled brownies. Let chocolate get firm before serving.
While I wish that the weekend didn’t have to end, I would have had to make more brownies if it didn’t.
Brownies just don’t stand a chance in our house. Their life span is about 4 minutes long.