i'd rather be baking

So. We’ve discussed brownies, and blondies. And now I must introduce you to their sweet little lovechild.

And I have to admit, she’s a lovely girl. She has her mother Blondie’s beautiful complexion with her father Brownie’s winning personality. Talk about genetics.

Now, there’s a distinct possibility that chocolate chip cookies are also in her lineage, but we won’t talk about that. It’s a happy little family and I’m not going to be the one to break it up.

You’d better believe that I sent these sweet little ditties out the door to Ryan’s office pretty much the second they’d cooled properly. Or at least, almost all of them. I may bake vegan cookies but I’m only human, people.

I will say that I highly suggest heating one up a bit and topping it with ice cream. Pretty much a match made in heaven.

Black and White Brownies
King Arthur Flour

Despite the fact that I am currently too cheap to buy their cookbooks (although I doubt if I’ll hold out much longer), I can’t say enough good things about King Arthur Flour. Yes, their actual flour products are pretty great, but their recipes are the best. They’re clear-cut, easy to follow, and always produce great results. These brownies are no exception. They’re sweet and rich and utterly delicious, just as a brownie should be.

1 cup chopped white chocolate or white chocolate chips
1/4 cup (4 tablespoons) butter
3/4 cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 cup bittersweet chunks or chopped chocolate (or chips)

Preheat the oven to 350°F. Line a 9″ square pan with foil and grease lightly.

Place the white chocolate, butter, and sugar in a heatproof bowl. Heat at low power in the microwave at 1-minute intervals, or over simmering water, until the chocolate softens; white chocolate is sensitive to scorching, so be careful.

When the butter is melted and the white chocolate looks soft, stir in the vanilla, nutmeg, and salt. Let the mixture cool to lukewarm.

Beat in the eggs. Whisk together the flour and baking powder, and stir into the egg mixture.

Stir in 3/4 cup of the chocolate chunks. Spoon the batter into a greased 9″ square pan, and sprinkle the remaining chocolate chunks over the top.

Bake the brownies for 25 minutes, until they’re light golden brown and the edges pull just slightly away from the pan.

Remove from the oven, and cool completely before cutting. Refrigeration makes for easier cutting!

High-Altitude Notes: Bake at 375°F for 15-20 minutes.