bakin' and eggs

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)

Ingredients:

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

Directions:

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