I fancied doing some baking and I fancied some white chocolate so decided to make some whities (white chocolate brownies or blondies or albino brownies or Dave, call them what ever you want). I love white chocolate, I once ate five white chocolate Toblerones in one go and got a massive headache. The next day even though I knew I would get a crippling headache I ate five more, yeah, that’s right, that’s the way I roll. I tend not to have white chocolate in the house as I just eat it all in one go (a bit like anything else in the house but more extreme).
So lets do this, lets make some Daves…
- 170g White Chocolate
- 75g Unsalted Butter
- 2 Eggs
- 230g Caster Sugar
- 1 tsp Vanilla Extract
- 230g Plain Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
Like the other Brownie recipe I have done in this blog this mix fills a 9″x9″ baking tin which I would grease and line so you can get your whities out easily. The oven needs to be heated to 180°C.
Like most baking this isn’t exactly hard. Although saying that, I used to be subjected to watching someone repeatedly fail at baking and then think what they had baked was amazing. Every time they baked cakes they would be really dry or in a lot of cases just burnt. I’m not a very emotional guy but those ingredients never stood a chance, cut down in their prime, never given the opportunity to be made into something light and moist and delicious by someone who knew how to turn an oven off in the time the recipe says. I’m not afraid to say I shed a tear for those lost ingredients, decimated by a lack of care and attention, destined to be choked down or tossed into the bin.
That was emotional but I think I have pulled myself together enough to carry on.
Melt the white chocolate and butter together, you need to be gentle and you need to pay a little more attention and care to melting white chocolate as it’s not as stable as it’s bigger brother Chocolate. If you haven’t read my other brownie recipe you might be thinking why 170g of chocolate and not a full 200g bar. You can use 200g if you want, I don’t care, but as I said above I love white chocolate so to stop myself just eating the bowl of melted chocolate and getting it all over my beard I’ve left myself a strip to nibble on while I wait for it to melt. Once melted set aside to cool, but if you paid attention and were gentle it shouldn’t be hot anyway.
Now in a big bowl beat the eggs, sugar and vanilla together until light, fluffy and silky. Add the melted white chocolate and mix until coalesced. Sift in the baking powder, salt and flour and beat the batter together. Slap the batter into your prepared tin and whack in the oven for 25 minutes. After 25 minutes the top should be light brown and cracking slightly, at this point turn the oven off and leave the brownies in the oven for another 10 minutes. Take out of the oven and cool for an hour on a wire rack.
Once cooled and you are ready to tuck in, cut a cm off round all the edges (these bits go great with ice cream), cut in half, and half, and half and half again so that you have 16 lovely Albino Brownies.