Who doesn’t love a rich delicious brownie? Everything is good in moderation, and you really only need one of these, but don’t forget a nice cold class of milk on the side! I have posted two pictures below. The first is the two-bite brownie, the second is made more traditionally in a square pan. I think I was more impressed with the pan method, and if I was to make them again (and I plan on it) I would place the white chocolate buttons on the top the same way I did with the two bite brownies. In the pan, I chopped up the white chocolate, so it just melted in…your choice!


Ingredients
*adapted by Alton Brown’s Cocoa Brownies*
4 large eggs

1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
3 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon salt
1 cup walnut pieces
16 white chocolate rounds/wafers

Directions:
1. Preheat the oven to 300 degrees F
2. Butter and flour an 9-inch square pan or a mini cup cake pan
3. In a bowl beat the eggs at medium speed with a hand mixer until fluffy and light yellow
4. Add both sugars
5. Add all the remaining ingredients excpet for the white chocolate, and mix to combine
6. Pour the batter into a greased and floured 9-inch square pan or the mini cupcake pan
7. Place the white chocolate evenly on top of the pan, in a 4×4 pattern or one on top of each mini cupcake
8. Bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool. I would even say that these are better the next day – if you can wait!

Advertisements