White Chocolate Brownies

Yes, I said brownies!! Who knew you could make white chocolate brownies??!!   Well I didn't until I was browsing Pinterest the other day.  Then I became obsessed and started googling all different kinds of white chocolate brownie recipies.   I couldn't decide which to make so I had a brownie bake-off.  These were first.   I must say, I liked these the best... but they look nothing like the picture that came with the recipe (isn't that always the case!) and quite frankly... look down right ugly.   But my belly sure isn't complaining.  YUMMEEEE!

Ingredients:
1/2 Cup butter, chopped
1.5 Cups white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups white chocolate chips

Directions:

1. Preheat oven to 350
2. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
3. Add the brown sugar and the beaten eggs. Stir through.
4. Add the sifted flour and stir through until smooth.
5. Pour the batter into a greased (or foiled & greased) 8x8 brownie pan.
6. Evenly spread the last 2 Cups of White Chocolate Chips on top of the brownies. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
7. Bake for approximately 30 minutes.
8. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely.

 9. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.

Makes 24 brownies.

White Chocolate Oatmeal Crunch Brownies

These were the second brownie I tried during my white chocolate brownie bake-off.   These were good too, but I thought they tasted less "brownie" and more "cake-like".   Much more pleasing to the eye that I would feel comfortable serving these go guests.  I found this on Allrecipes.com

Crust:
1/3 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
3/4 cup oatmeal
1/3 cup shredded coconut (sweetened or unsweetened)
1/3 cup butter, melted and cooled

Brownies:
2/3 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 1/2-oz white chocolate, chopped
1/4 cup butter
2/3 cup sugar
1 large egg
2 tbsp milk
1 tsp vanilla extract

Make cookie base: Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil, for easy removal later. In a medium mixing bowl, whisk together flour, baking soda, salt, brown sugar, oatmeal and coconut. Pour in melted butter and stir to combine. Pour into prepared 8-inch square baking pan (pan can be ungreased if not using foil). Bake for 12 minutes.

Make brownie batter: Whisk together flour, baking soda and salt in a small bowl.
In another small bowl, melt white chocolate and butter together in the microwave. Set aside to cool.
Whisk together sugar and egg until light colored. When butter mixture is no longer hot, stir it into the egg mixture. Stir in the flour mixture, milk and vanilla extract, whisking until no streaks of flour remain.

When cookie base comes out of the oven, gently pour brownie batter on top and spread it out carefully with a spatula or the back of the spoon. The crust will not be set yet, so try to be gentle as you move the batter towards the corners of the pan. Return to oven and bake for 30 minutes.
Cool completely on a wire rack before slicing.

Makes 20 brownies.