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black and white gooey brownies

March 12, 2011

I’ve been really interested in white chocolate lately, especially after reading this review for Trader Joe’s white baking chocolate. I found the baking squares by the register, but a cashier warned me not to buy them, for the non-vague reason that “they’re disgusting.” She actually opened a package for me to sample some, while I resisted the urge to reply, “YOU’RE disgusting.” She was kinda right about the chocolate, by the way. So I asked if they had white chocolate chips or chunks or anything else, and was told no, because those things are seasonal. This is another one of Trader Joe’s “we don’t live on the same plane as you” things. Apparently people don’t want white chocolate when it’s not Christmas, just like people apparently don’t need booze on Sunday mornings. Maybe you’d make more money if you abandoned those silly notions, TJ.

Long story long, I bought white chocolate chips at a regular grocery store. Now, the thing to keep in mind about white chocolate is that not everyone is into it (like, for example, the cashier at TJs.) It’s extremely sweet, for one thing. And it bears the name “chocolate” when that’s not really what it is, or what it tastes like. (Kind of like the whole Hersheys line. Cadburys or die!) In my opinion, white chocolate is best when swirled with dark or bitter chocolate, or at least semi-sweet. If you can strike the right balance, the white chocolate haters will get on board.

Here’s what I recommend:

black and white gooey brownies

white chocolate batter:

8 oz. white chocolate chips

1/2 can sweetened condensed milk

1 stick plus 1 T butter

1 1/4 cup granulated sugar

1 egg

1/2 tsp vanilla extract

1 cup flour

1/2 tsp salt

dark chocolate batter:

8 oz. semi-sweet or bitter chocolate

1/2 can sweetened condensed milk

1 stick plus 1 T butter

1 1/4 cup brown sugar

1 egg

1/2 tsp vanilla extract

1 cup flour

1/2 tsp salt

Preheat oven to 350°. Grease a 13″x9″ baking dish, set aside.

To make the white chocolate batter: In a microwave-safe bowl, melt 1 T butter with the white chocolate chips and 1/2 can sweetened condensed milk. Stir well and set aside. In another microwave-safe bowl, melt the remaining stick of butter. Stir the sugar into the melted butter until well incorporated, and set aside. Combine the melted chocolate and melted butter mixtures in a large mixing bowl. Using an electric mixer, cream in 1 egg and vanilla, then gradually beat in the dry ingredients. Set the white chocolate brownie batter aside.

Repeat the process with the dark chocolate ingredients. Now you have two large bowls of brownie batter. Using a large serving spoon, scoop the batter into the baking dish in batches, alternating white and dark chocolate throughout. Once all the batter is in the pan, run a knife back and forth through the sections, creating a marbled effect. Bake for 30-35 minutes.


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