This image courtesy of Mark T. Shapiro
I’m sure this creamy white chocolate brownie, loaded with hazelnuts and cranberries, will become one of your favorites.
These make a nice holiday gift. Pack them in a decorative airtight cookie tin or box, tie with a festive ribbon and add the recipe with your gift tag.
If you can find orange-flavored dried cranberries, try them in this recipe. They taste particularly delicious in this brownie.
Makes48 brownies (1 brownie per serving)
Dietary ConsiderationDiabetic, Halal, Kosher, Peanut Free, Soy Free, Vegetarian
Taste and TextureChewy, Chocolatey, Fruity, Sweet, Tart
- 6 squares (1 oz/28 g each) white chocolate, chopped
- ¾ cup (175 mL) granulated sugar
- 2 eggs
- 1/3 cup (75 mL) butter, melted
- 1 tsp (5 mL) vanilla
- 1¼ cups (300 mL) all purpose flour
- ¾ tsp (3 mL) baking powder
- ¾ cup (175 mL) coarsely chopped hazelnuts
- 1/3 cup (75 mL) dried cranberries
- 8-inch (2 L) square cake pan, greased
Preheat oven to 375°F (190°C).
In a small saucepan over low heat, melt white chocolate, stirring constantly, until smooth. Remove from heat and set aside.
In a bowl, whisk sugar and eggs until blended. Whisk in melted butter and vanilla. Combine flour and baking powder. Stir into egg mixture alternately with melted cocolate, making 2 additions of each and mixing until smooth. Stir in hazelnuts and cranberries. Spread evenly in prepared pan.
Bake in preheated oven just until set and golden, 25 to 30 minutes. Let cool completely in pan on rack. Cut into bars or squares.
2008 Barbara Selley, BA RD
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