Brownies have a fascinating history that dates back to the late 19th century in the United States. This sweet delight was created by mistake or intention, depending on the version, when a chef forgot to add yeast to a chocolate cake, resulting in a dense and moist texture that quickly gained popularity. In Latin America, brownies are also very beloved and can be found under different names or variants, although they are generally recognized simply as "brownies." In some countries, such as Mexico or Argentina, they are enjoyed with local ingredients or recipe adaptations, but they maintain the main characteristic: a compact and chocolatey cake that is shared for snacks or celebrations.
White chocolate brownies, in particular, are a sweeter and creamier variant than traditional dark chocolate ones. Although their origin is the same, the use of white chocolate adds a soft and elegant touch. In various Latin American countries, this version is usually simply purchased as "white chocolate brownies" or is included among the typical options in bakeries and pastry shops, being a hit among lovers of the less bitter and sweeter flavor of chocolate.
How to Make White Chocolate Brownies II
These white chocolate brownies II are perfect for those looking for a delicious dessert with a soft and creamy texture. With a base of melted butter and white chocolate, combined with eggs and sugar, this recipe promises a compact and flavorful result. The special touch is given by the semisweet chocolate chunks that are mixed in at the end to add texture and contrast in every bite. Ideal for sharing with family or friends on any occasion.
Ingredients: Unsalted Butter, White Chocolate, Eggs, Sugar, Vanilla, Flour, Semisweet Chocolate Chunks.
Steps:
Preheat the oven to 350°F.
Grease and flour an 8-inch square pan.
Melt the butter and 4 oz of white chocolate together in the top of a double boiler over hot water.
When melted, remove from heat and add the remaining white chocolate.
Stir to mix well.
Set aside.
Beat the eggs.
Add the sugar.
Beat for 2 to 3 minutes.
Add the white chocolate and butter mixture, vanilla, and flour.
Beat only until smooth.
Add the chocolate chunks and mix by hand -- do not beat.
Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Cut into squares or bars.
