What business do I think I
have posting a white chocolate recipe when I’ve been less than
kind to dark chocolate’s nemesis, I don’t know. But I’m
here to tell you that even as a white chocolate non-craver (and dare
I say, despiser), these white chocolate pecan brownies are to-die
for.
I don’t know what
it is about them. They are buttery and insanely chewy with a
delightful creaminess, thankyouverymuch white chocolate. Plus,
the lightly toasted pecans are the perfect crunchy compliment to the
sweet white chocolate. (And don’t even get me trying to
explain how I’m not actually a huge nuts-in-brownies fan
either; clearly I don’t know who I am anymore.)
I originally spied the
idea of white chocolate pecan brownies in this enormous baking book
my brother Nate gave me years ago. But the recipe was a massive fail.
They tasted pretty good but looked so ridiculously messy and gross.
I’m not sure why I even persevered, but after another three or
four times of tweaking and testing, and yes, tasting, these are the
perfect white chocolate pecan brownies (and nothing like the
original, thank goodness).
I know many of you will
say they aren’t really brownies in the technical sense of the
word. But brownies they shall be called since they employ the same
mixing method as traditional brownies (melting the chocolate and
butter together before adding the dry ingredients) versus their
blondie counterparts which are usually mixed up like traditional drop
cookies but baked in bar form.
Not to toot my own horn
or anything, but is there some kind of award for continuing to
support and promote white chocolate when I’m not an inherent
fan? I’d like to say I took one for the team here, but in all
actuality, I think these brownies have definitely put me in the camp
of one who admires white chocolate.
Just don’t give
me a bag of white chocolate chips for snacking and think I’m
going to be in any way satisfied. I’ll be throwing elbows like
nobody’s business to get to my dark chocolate chips. My loyalty
to white chocolate only goes so far.
White Chocolate Pecan Brownies Yield: Makes a 9X13-inch pan of brownies
White chocolate chips
do not melt well so don't use them in this recipe — baking
chocolate is what you need (not almond bark). I use the Ghirardelli
brand of white chocolate usually found above or nearby the chocolate
chips in the baking aisle.
Ingredients
9 ounces white chocolate baking bars (not chips or almond bark), divided
8 tablespoons (1 stick) butter
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups coarsely chopped pecans, divided
Directions
Preheat the oven to 325 degrees F.
Lightly grease a 9X13-inch baking pan and set aside.
Chop the white chocolate into
small pieces (about the size of small raisins). Put 6 ounces of the
white chocolate (about 1 scant cup, depending on how small the
chocolate is chopped — there should be about 1/2 cup remaining
to stir into the batter later) in a large bowl with the butter.
Microwave for a minute or two (watching closely so it doesn't burn
and stirring every 30 seconds or so) until the mixture is smooth and
completely melted.
Stir in the brown sugar and
granulated sugar and mix well. Add the eggs and vanilla and mix
until well combined.
In a separate bowl, whisk together
the flour, baking powder and salt. Stir the dry ingredients into the
wet ingredients, mixing just briefly. Add 1 cup of the pecans and
the remaining white chocolate pieces while there are still lots of
flour streaks remaining. Stir until the batter is combined.
Spread the batter evenly in the
prepared baking pan. Sprinkle the remaining pecans over the top.
Bake for 35-40 minutes until the brownies are set on the sides and
in the middle and a toothpick inserted in the center comes out clean
or with just a few sticky crumbs.
Let the bars cool completely in
the pan. Slice and serve or store covered at room temperature or in
the refrigerator. They will stay moist for several days.
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.