White Chocolate Chunk Brownies Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Instant coffee powder,
1 tbsp: Water,
2 cup: Brown sugar, firmly packed
3/4 cup: Unsalted butter,
2 large: Eggs,
2 tbsp: Coffee liqueur,
2 cup: Flour,
2 tsp: Baking powder,
1/2 tsp: Salt,
5 ounce: White chocolate, cut 3/4"
3/4 cup: Pecans, coarsely chopped toasted
Directions:
Preheat oven to 350~. Butter a 10" diameter pan and line the bottom
with parchment. Combine coffee powder and 1 tb. water in a heavy med.
saucepan. Stir over medium low heat until coffee dissolves. Add sugar
and butter and stir til butter melts. Pour into large bowl and cool
to room temperature, stirring occasionally. Add eggs and coffee
liqueur to butter mixture, whisk to combine. Sift flour, baking
powder, and salt in small bowl. Add to butter mixture and stir to
blend. Stir in chocolate and pecans. Pour batter into prepared pan.
Bake until tester inserted in center comes out almost clean about 35
minutes. Cool in pan on rack. Run small sharp knife around sides of
pan to loosen brownie. Turn out on plate; peel off parchment. Cut
into wedges to serve. Serve with caramel sauce and ice cream.
Source from luhu.jp
with parchment. Combine coffee powder and 1 tb. water in a heavy med.
saucepan. Stir over medium low heat until coffee dissolves. Add sugar
and butter and stir til butter melts. Pour into large bowl and cool
to room temperature, stirring occasionally. Add eggs and coffee
liqueur to butter mixture, whisk to combine. Sift flour, baking
powder, and salt in small bowl. Add to butter mixture and stir to
blend. Stir in chocolate and pecans. Pour batter into prepared pan.
Bake until tester inserted in center comes out almost clean about 35
minutes. Cool in pan on rack. Run small sharp knife around sides of
pan to loosen brownie. Turn out on plate; peel off parchment. Cut
into wedges to serve. Serve with caramel sauce and ice cream.
Source from luhu.jp