Name: White Chocolate Round Brownies
Yield: Makes about 2½ dozen.
Ingredients: 2 cups unbleached, all-purpose flour; ¼ cup firmly packed light brown sugar; ¾ cup granulated sugar; 2 large eggs, lightly beaten; 1½ tsp. pure vanilla extract; ½ cup unsweetened cocoa powder, sifted; 1 cup unsalted butter, softened to room temperature, divided; 4 oz. white chocolate, coarsely chopped; ¼ tsp. salt; 8 oz. semisweet chocolate chips; 1 tsp. baking soda

Preparation info

Makes about
2½ dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

And who’s to say a brownie can’t be round? Not me . . . or you. Just mix, bake, and enjoy whatever shape they’re in.

Ingredients

Brownie Base

4 oz. white chocolate, coarsely chopped
1 cup unsalted butter, softened to room temperature, divided

Method

Heat oven to 325 degrees. Line 2 or 3 cookie sheets with parchment paper.

For the Brownie Base

Melt the white chocolate and ¼ cup butter in a small saucepan over low heat, stirring until mixture is blended and smooth. Remove saucepan from heat; allow to cool.

In a large bowl of an electric mixer, blend remaining butter with sugars on medium-