Posted in Brownies/Bars, Chocolate, Dessert, tagged brownies, Dessert, recipe, southern living, toffee, white chocolate, white chocolate brownies on July 21, 2011 |
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I am very easily persuaded when it comes to baking. Last Sunday Brandon suggested that I bake cookies or brownies for dessert and I immediately agreed that it was a fabulous idea. I started flipping through cookbooks to find a new recipe that I could blog about and I’m here to say that I found a winner.
I love the Southern Living Cookbook. It’s one of those cookbooks that never fails me…I can always find something delicious to make from it. The second I saw these white chocolate brownies, I knew that I’d found my dessert.
Brownies are a staple in our dessert rotation but always in the traditional chocolate form. I loved the idea of having a white chocolate base. Brandon had the genius idea of adding toffee. The results were perfect – the white chocolate was the star and the toffee added the perfect compliment. I loved the slight saltiness that the toffee provided.
Top with ice cream and chocolate sauce for extra deliciousness!
White Chocolate Toffee Brownies
(Recipe adapted from The Ultimate Southern Living Cookbook)
1/3 cup unsalted butter
8 ounces white chocolate, chopped and divided
2 large eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup toffee
Preheat oven to 350 degrees and grease and 8 x 8 pan.
Melt butter in a small saucepan over low heat. Add 4 ounces of white chocolate and remove from heat. Do not stir the butter and chocolate. Allow chocolate to slowly melt.
Beat eggs at medium speed with an electric mixer until thick and pale, about 1-2 minutes. Slowly add the sugar, beating well.
In a separate bowl, whisk together flour, baking powder and salt. Gradually add to egg mixer, mixing until just blended. Stir in white chocolate and vanilla. Fold in remaining chopped white chocolate and toffee.
Pour mixture into prepared pan and bake for 30-35 minutes.
Yield: 2 dozen squares
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Part two of the Making Strides Against Breast Cancer bake sale that I posted about on Saturday. Read all about it here (or just scroll down to the last post). I made Pumpkin Cupcakes with Maple Cream Cheese Frosting and these Cookies and Cream Rice Krispy Treats. I saw these on Annie’s Eats a several months ago. For whatever reason, Rice Krispy Treats are always a huge hit at bake sales so I decided to put a twist on them with the Cookies and Cream version.
These were really not hard to make and such a delicous twist on your everyday Rice Krispy Treat. And who doesn’t love Oreos?
Cookies and Cream Rice Krispy Treats
(Recipe source Annie’s Eats)
1/2 cup bittersweet chocolate, coarsely chopped (I used semi-sweet chocolate chips because it was all I had!)
4 tablespoons unsalted butter
10 ounces (1 small package) marshmallows
1 teaspoon vanilla extract
6 cups Rice Krispies
20 Oreo cookies, coarsely chopped, plus extra finely chopped for topping
4-6 oz. white chocolate, chopped
Melt bittersweet chocolate in a small glass bowl, microwaving in 30 second intervals. Stirring after each 30 second interval, until completely melted. Set aside. Grease a 9×13″ pan with butter or cooking spray.
Melt butter in a large saucepan over medium heat. Add marshmallows and stir until melted. Turn off heat and stir in chocolate and vanilla. Gently stir in Rice Krispies and Oreos, mix to coat evenly. Press mixture into prepared pan, leveling the top.
Place white chocolate in a heatproof bowl set over a pan of simmering water, stir continuously until completely melted. Spread melted white chocolate over the Rice Crispies and then sprinkle and press in remaining chopped oreos. Set aside to cool and let chocolate set completely. Cut into squares.
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