White chocolate chip brownies by Carmen

White chocolate chip brownies By Carmen

White chocolate chip brownies:
4 large egg beaten
140g unsalted butter
340g light brown muscovado sugar
1 tsp vanilla essence
A pinch of salt
75g cocoa powder
140g plain flour
100g white/milk chocolate chips or even walnuts, pecan pieces if no allegies.

Melt butter in pan & let cool while preparing rest of mixture.
Use wooden spoon beat the eggs & sugar until free of lumps. Stir in cooled down butter & vanilla. Sift salt, flour & cocoa & gently stir – don’t beat or over mix or the brownies will become cake like texture and not chewy.
Fold in the chocolate chips. Pour into a parchment lined tin.
Bake in a preheated oven at 170°C Gas 3 for 35/40 mins or until a skewer inserted comes out clean. Don’t over cook or they will become dry. They are good for a week in an air tight container.

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