White Chocolate Chunk Brownies Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON-WHITE CHOCOLATE BROWNIES



Lemon-White Chocolate Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 16 to 24 brownies

Number Of Ingredients 14

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
6 ounces white chocolate, chopped
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice (from 4 to 5 lemons)
1/4 cup all-purpose flour
Confectioners' sugar, for dusting
Yellow candies, for decorating

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.

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS



Red Velvet Cookies With White Chocolate Chunks image

As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.

Provided by Erin Jeanne McDowell

Categories     cookies and bars, dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 11

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup/150 grams granulated sugar
1 large egg
1 to 1 1/2 tablespoons red food coloring, preferably gel
1 1/2 teaspoons vanilla extract
1 1/2 cups/195 grams all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons buttermilk or whole milk
4 ounces/115 grams white chocolate, coarsely chopped into chunks (3/4 cup)

Steps:

  • Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
  • Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
  • In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
  • Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
  • Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 69 milligrams, Sugar 10 grams, TransFat 0 grams

COPYCAT - MOXIES WHITE CHOCOLATE BROWNIE



Copycat - Moxies White Chocolate Brownie image

I found this recipe online a while ago, but I can't remember where so I'm posting it here for safe keeping. This is one of my favorite desserts and I was surprised that I wasn't able to find it on food.com! It's not great alone, it really does need to be warmed up and topped with ice cream to be anything special.

Provided by partysweets

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 8

8 ounces chopped white chocolate
1 tablespoon vanilla extract
1/2 cup butter, softened
1 1/4 cups flour
2 eggs
3/4 teaspoon salt
1/3 cup white sugar
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350. Grease a 9x9" pan.
  • Melt white chocolate and butter in the top of a double boiler, or in microwave on med power. Set aside to cool.
  • In a large bowl, beat eggs until foamy.
  • Gradually add the sugar and vanilla, mixing constantly.
  • Drizzle in the melted white chocolate mixture.
  • Combine the flour and salt and fold into the white chocolate mixture.
  • Fold in chocolate chips.
  • Spread the batter into the prepared pan.
  • Bake for 30 minutes or until a toothpick comes out clean. Do not over-bake.
  • 4. Serve heated. Top with a scoop of vanilla ice cream, some real whipped cream and a drizzle of chocolate sauce.

DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS



Dark Chocolate Brownies with White Chocolate Chunks image

Categories     Chocolate     Dessert     Bake     Christmas     Picnic     Back to School     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 brownies

Number Of Ingredients 10

4 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
5 ounces good-quality white chocolate (such as Lindt or Baker's), cut into 1/2-inch pieces
Fresh large strawberries

Steps:

  • Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
  • Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
  • Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
  • Cut brownies into 16 squares. Serve brownies with strawberries.

WHITE CHOCOLATE CHUNK BROWNIES



White Chocolate Chunk Brownies image

Make and share this White Chocolate Chunk Brownies recipe from Food.com.

Provided by HDMac

Categories     Bar Cookie

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 9

4 ounces unsweetened chocolate, broken in pieces
6 tablespoons butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
5 ounces white chocolate, coarsely chopped

Steps:

  • Preheat oven to 325*F (160*C).
  • Butter 8-inch square baking pan; and set aside.
  • Stir chocolate and butter in medium saucepan over low heat until melted and smooth.
  • Cool to room temperature.
  • Combine flour, baking powder and salt in small bowl.
  • Beat 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes.
  • Stir in melted chocolate mixture, then flour mixture.
  • Stir in white chocolate.
  • Pour batter into prepared pan and bake brownies for 25 to 30 minutes, or until wooden pick inserted into center comes out with moist crumbs attached.
  • Cool brownies on a rack.
  • Makes 1 dozen brownies.

Nutrition Facts : Calories 176.7, Fat 10.3, SaturatedFat 6.2, Cholesterol 34.8, Sodium 86.1, Carbohydrate 21.3, Fiber 1.2, Sugar 15.9, Protein 2.5

FUDGY CHOCOLATE CHUNK BROWNIES



Fudgy Chocolate Chunk Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 12 large brownies

Number Of Ingredients 8

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped
2 cups sugar
6 large eggs, beaten
1 1/2 cups semisweet chocolate chunks

Steps:

  • Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
  • Sift the flour, cocoa powder and salt into a medium bowl; set aside.
  • Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
  • Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

CHOCOLATE CHUNK BLONDIES



Chocolate Chunk Blondies image

Provided by Ina Garten

Categories     dessert

Time 45m

Yield 12 blondies

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks, such as Nestle's

Steps:

  • Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
  • Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

WHITE CHOCOLATE BLONDE BROWNIES



White Chocolate Blonde Brownies image

This brownie tastes a little more like the inside of a chocolate chip cookie, without the chocolate of course.

Provided by Vseward Chef-V

Categories     Bar Cookie

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

6 baker's premium white chocolate baking squares
1/4 cup butter (1/2 stick) or 1/4 cup margarine (1/2 stick)
3/4 cup sugar
2 eggs
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans, toasted

Steps:

  • PREHEAT oven to 350°F.
  • Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour, baking powder and salt; mix well. Stir in nuts.
  • SPREAD into prepared pan.
  • BAKE 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift out of pan onto cutting board. Carefully remove brownie from foil. Cut into 16 squares to serve
  • Note: To Double
  • Prepare batter as directed, doubling all ingredients. Pour into 13x9-inch foil-lined baking pan. Bake in preheated 350°F-oven 40 to 45 minute or until wooden toothpick inserted in center comes out with fudgy crumbs. Remove brownie from pan, using foil handles. Cool, then cut into 32 squares to serve. Makes 32 servings, 1 brownie square each.

WHITE CHOCOLATE CHIP BROWNIES



White Chocolate Chip Brownies image

Make and share this White Chocolate Chip Brownies recipe from Food.com.

Provided by Cooking to Perfecti

Categories     Bar Cookie

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 9

1/2 lb unsalted butter
16 ounces white chocolate, chopped
1/4 cup water
4 large eggs
1 cup sugar
3/4 teaspoon salt
1 teaspoon vanilla
1 cup all-purpose flour
1 1/2 cups semisweet mini chocolate chips

Steps:

  • Preheat oven to 375°F.
  • Line 15x10x2 inch baking pan with a heavy piece of aluminum foil long enough to overhang the ends of the pan; butter the foil.
  • Put the butter, white chocolate, and water in a heatproof container and place over simmering water.
  • Stir the mixture until the chocolate and butter melt and mixture is smooth.
  • Remove from hot water and set aside.
  • Put the eggs in a large bowl and beat with an electric mixture just to blend.
  • Add the sugar, salt, and vanilla.
  • Beat at medium speed until thick and fluffy, about 2 minutes.
  • Mix in melted white chocolate mixture.
  • Add flour and stir just to incorporate it into batter.
  • Mix in chocolate chips.
  • Pour batter into foil-lined pan.
  • Bake for 30 minutes.
  • Cool brownies in pan.
  • Cover the pan and chill the brownies until they are firm, about 6 hours or overnight.
  • Use overhanging ends of aluminum foil to lift brownies out of pan.
  • Remove foil and cut into 12-16 pieces.

Nutrition Facts : Calories 570.8, Fat 35.7, SaturatedFat 21.4, Cholesterol 116.5, Sodium 207.5, Carbohydrate 60.8, Fiber 1.6, Sugar 51, Protein 6.5

BEST EVER CHOCOLATE BROWNIES RECIPE



Best ever chocolate brownies recipe image

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Cuts into 16 squares or 32 triangles

Number Of Ingredients 8

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

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.

Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

WHITE CHOCOLATE CHIP BROWNIES



White Chocolate Chip Brownies image

Make and share this White Chocolate Chip Brownies recipe from Food.com.

Provided by rog22nyy

Categories     Bar Cookie

Time 25m

Yield 9 serving(s)

Number Of Ingredients 6

1/3 cup melted margarine
1 cup sugar
2 eggs
3/4 cup flour
1/4 cup cocoa powder
white chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Cream sugar and melted margarine
  • Add eggs.
  • Add flour, cocoa, and vanilla.
  • Stir well.
  • Stir in about half a bag of white chocolate baking chips.
  • Grease and flour pan and add mixture.
  • Bake approx 20 minutes at 350 degrees.

Nutrition Facts : Calories 205.7, Fat 8.2, SaturatedFat 1.7, Cholesterol 47, Sodium 95, Carbohydrate 31.6, Fiber 1.1, Sugar 22.4, Protein 3

WHITE CHOCOLATE CHIP BROWNIES



White Chocolate Chip Brownies image

Make and share this White Chocolate Chip Brownies recipe from Food.com.

Provided by JanelleC

Categories     Bar Cookie

Time 1h5m

Yield 12 slices

Number Of Ingredients 8

200 g butter
200 g dark chocolate, chopped
1 cup brown sugar
1/4 cup cocoa
1 teaspoon vanilla essence
3 eggs, lightly beaten
3/4 cup plain flour
1 cup white chocolate chips

Steps:

  • Grease a 20cm square cake in and line base and sides with baking paper.
  • Preheat oven to moderately slow (160 degrees celcius).
  • Melt butter and dark chocolate on stove over a low heat until melted.
  • Mix brown sugar, cocoa and vanilla in a bowl.
  • Add chocolate mixture and mix until combined.
  • Mix in eggs.
  • Stir in sifted flour and white chocolate chips.
  • Pour into cake tin and bake for around 40-50 minutes.
  • Brownies are ready when crumbs form on the skewer.

Nutrition Facts : Calories 402.3, Fat 28.1, SaturatedFat 17.1, Cholesterol 85.1, Sodium 158.1, Carbohydrate 38.5, Fiber 3.3, Sugar 26.4, Protein 5.8

More about "white chocolate chunk brownies food"

LEE LEE’S DOUBLE CHOCOLATE CHUNK BROWNIES - FOOD
lee-lees-double-chocolate-chunk-brownies-food image
Web Mar 1, 2019 1/2 cup packed dark brown sugar 3 large eggs 1 teaspoon vanilla extract Directions Preheat oven to 350°F. Line a 13- x 9-inch metal baking pan with parchment paper, leaving 2 inches of overhang on...
From foodandwine.com


1 BOWL WHITE CHOCOLATE BROWNIES - SALLY'S BAKING …
1-bowl-white-chocolate-brownies-sallys-baking image
Web Apr 14, 2017 Instead of chocolate, try these homemade 1 bowl white chocolate brownies. The flavor is unbelievable and they’re so simple! Ingredients 1 cup ( 230g; 2 sticks) unsalted butter 6 ounces ( 170g) pure …
From sallysbakingaddiction.com


WHITE CHOCOLATE CHUNK BLONDE BROWNIES RECIPE - FOOD.COM
Web Feb 4, 2012 directions Heat oven to 350° degrees. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until light and fluffy. …
From food.com
Servings 36
Total Time 1 hr
Category Dessert
Calories 181 per serving


MEYER LEMON & WHITE CHOCOLATE BLONDIES - BAKING BITES
Web Feb 5, 2023 Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil and lightly grease. In a medium, microwave-safe bowl, melt the butter on high heat. When …
From bakingbites.com


WHITE CHOCOLATE CHIP COOKIES - LIFE, LOVE AND SUGAR
Web 1 day ago Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Add the cookie dough balls to the baking sheet and use the …
From lifeloveandsugar.com


HOW TO MAKE DOUBLE CHOCOLATE CHUNK BROWNIES, STEP BY STEP
Web Nov 11, 2022 Setting the oven to 350°F well in advance ensures even heating and temperature. Use good chocolate Brownies are only as good as the chocolate and …
From foodandwine.com


BEST WHITE CHOCOLATE BROWNIES RECIPES | FOOD NETWORK …
Web Oct 26, 2009 Directions. 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. …
From foodnetwork.ca


WHITE CHOCOLATE BROWNIES (BLONDIES) RECIPE - BBC FOOD
Web Method. 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.
From bbc.co.uk


BEST WHITE CHOCOLATE CHUNK BROWNIES RECIPES | FOOD …
Web Jul 5, 2013 Step 1 Preheat oven to 350°F. Grease bottom of 8×8-inch baking pan. Step 2 Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well …
From foodnetwork.ca


WHITE CHOCOLATE CHIP BROWNIES | DESSERT RECIPES | GOODTO
Web Sep 2, 2021 Preheat the oven to 180°C/350°F/Gas Mark 4, grease and line a brownie tin with baking paper. Melt the butter and chocolate together in a bowl over a bain marie or …
From goodto.com


WHITE CHOCOLATE CHIP BROWNIES - PRETTY. SIMPLE. SWEET.
Web Mar 29, 2020 White Chocolate Chip Brownies Print Ingredients 2/3 cup (95g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder (I use Dutch-processed) 1/2 teaspoon …
From prettysimplesweet.com


Related Search