White Candy Brownies Food

WHITE CHOCOLATE BROWNIES (BLONDIES)

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter.
• For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next.
• Add the flour and carefully fold it into the mixture using a metal spoon.
• Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture.
• Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool.
• Meanwhile, for the frosting, in a mixing bowl, whisk together the butter, icing sugar and vanilla seeds using an electric whisk until smooth and well combined.
• Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk, if using, to loosen the mixture, as necessary).
• Once the white chocolate brownies have cooled, spread over the peanut butter frosting in an even layer. Cut the brownies into squares, carefully remove them from the tin and serve on a large serving plate.

LEMON-WHITE CHOCOLATE BROWNIES

Steps:

• Make the brownie layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; lightly butter the foil. Melt the butter and white chocolate in a medium saucepan over medium-low heat, stirring often, until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Stir in the flour, salt and baking powder until smooth. Spread the batter evenly in the prepared pan.
• Bake until the brownies are lightly browned on top and softly set in the middle, about 25 minutes. Let cool 5 minutes.
• Meanwhile, make the lemon layer: Whisk the eggs, granulated sugar, lemon juice and flour in a large bowl until smooth. Pour over the hot brownies. Return to the oven and bake until the lemon layer is set, about 20 minutes. Transfer to a rack and let cool completely in the pan.
• Lift the brownies out of the pan using the foil overhang. Dust with confectioners' sugar. Cut into pieces, then decorate with yellow candies.

WHITE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350F degrees.
• Line an 8x8 inch baking pan with aluminium foil & spray with non-stick cooking spray and set aside.
• In a medium sized microwave-safe bowl, melt the butter and white chocolate in short 20 second bursts. Stir after each 20 second burst.
• After both the butter and white chocolate are melted, cool for 5 minutes.
• Whisk in the granulated sugar, followed by the vanilla, eggs and salt.
• Gently fold in the flour.
• Pour/spoon the mixture into your prepared pan and bake for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan. An inserted toothpick should come out with a few moist crumbs, or clean.
• Allow the brownies to cool fully in their pan.
• To serve, lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 9 or 12 squares.
• In a small bowl, melt the white chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the white chocolate over each square. Repeat the process with the semi-sweet chocolate chips.

WHITE CANDY BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water, eggs and 1 cup of the white baking chips about 50 strokes with spoon or until well blended. Spread in pan.
• Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Immediately place chocolate candies around edge of brownie. Cool completely, about 1 hour. Remove side of pan.
• In small resealable food-storage plastic bag, place remaining 1/4 cup white vanilla baking chips and the shortening; seal bag. Microwave on High about 30 seconds or until chips are melted. Knead chips until smooth. Cut off small corner of bag. Drizzle melted chips over top of brownie. Arrange chocolate candies around top edge. Cut into wedges.

WHITE BROWNIES

Steps:

• In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. , Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans., Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack.

WHITE CHOCOLATE AND PECAN BLONDIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
• In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
• Whisk in the eggs one at a time until well combined.
• Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
• Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
• Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.

WHITE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 F.
• Butter and line a 9-inch square baking pan with parchment.
• Over a pot of simmering water, melt butter halfway. Add white chocolate and stir until melted. Allow to cool to room temperature.
• In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
• In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and walnuts and spoon into prepared pan.
• Bake 45 minutes.
• Allow to cool completely before cutting and dust with icing sugar. Brownies will keep for 4-6 days in an airtight container.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

CANDY BAR BROWNIES

Steps:

• In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.