These white chocolate brownies have a light and bouncy texture but a rich and sweet
white chocolate flavour throughout. The sultanas add to the delicious combination by giving them the bit more bite to work with. I loved creating these because the recipe has the potential to be altered and tweaked by the baker to formulate something new and experimenting in the kitchen is definitely worth the time and effort if you end up with a delicious dessert which is truly memorable.
Stock Up On…
- 75g unsalted butter
- 400g chopped white chocolate
- 3 free range eggs
- 90g caster sugar
- 2 tsp vanilla essence
- 90g sultanas
- 200g plain flour
Making and Baking…
- To begin pre-heat the over to 190 degrees Celsius and grease and line a rectangular baking tray.
- Place the butter and 300g of the white chocolate in a bowl and melt over a saucepan of simmering water on a low heat – stir frequently until the mixture in completely melted and smooth to work with.
- Remove the bowl from the heat when completely melted and whisk in the eggs one at a time. Whisk in the caster sugar there after and add the vanilla essence.
- Using a wooden spoon fold in the flour, sultanas and remaining 100g of chocolate chips.
- Spoon the mixture gently into a rectangular brownie tin and bake for 20-30 minutes until lightly golden in colour, risen and firm to the touch. When fully baked remove the brownies from the oven and allow to cool for 30-60 minutes, cut into twelve long pieces and serve to be enjoyed.