Wednesday, June 01, 2005
Coffee White Chocolate Chunk Brownies
4 tablespoons butter
1 cup packed brown sugar
2 heaping teaspoons instant espresso powder
1 large egg
1 large egg white
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped fine-quality white chocolate
Preheat oven to 350
Combine butter, brown sugar and instant espresso powder in a small saucepan. Set heat to medium and cook until the butter melts and the mixture is smooth, stirring frequently. Transfer to a large bowl and cool for 5 minutes.
Add the egg, egg white and vanilla to the brown sugar and stir until well blended.
In a small bowl, whisk together flour, baking powder and salt. Take about 2 tablespoons of the flour mixture and toss it with the white chocolate chunks. Add the flour mixture into the brown sugar/egg and stir just until combined. Fold in the white chocolate chunks.
Evenly divide batter into 12 foil cups and bake for 12-18 minutes, until the edges are pale golden - if a toothpick is inserted into the center it should not come out clean, but there should be no raw batter. Transfer to a wire rack and cool completely.