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Today’s guest post is from Taryn at Sweetly Serendipity. Do you remember her Black Cherry Scones and French Apple Cake? Yum-my!
Today, she’s sharing her White Chocolate Blueberry Brownies. The name of these caught my attention right away when I saw them on her blog. Then when I drooled over her photos, there was only one thing to say…yes, please!!
These “brownies” are fabulous. More like blondies in texture, they are so creamy and sweet, and studded with wonderfully fresh and fruity blueberries. A lovely yet delicate little crust forms on top when they bake, which yields to a chewy interior that tastes only faintly of white chocolate, and more like heaven. Seriously delicious stuff, my friends. I highly recommend making these ASAP. They make for a great bite-sized dessert, and are extra cute cut into shapes.
Enjoy!
~Taryn
White Chocolate and Blueberry Brownies
From Sweetly Serendipity
adapted from Dorie Greenspan: Baking from my Home to Yours
circle shapes inspired by Eat My Cake Now
1/2 cup finely ground almonds
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter
1/2 cup (4 ounces) premium quality white chocolate
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup dried or fresh blueberries
Directions
Preheat the oven to 325°F. Line 9 x 9-inch pan with parchment paper.
1) Whisk the flour, ground almonds and salt to combine.
2) Set a heatproof bowl over a saucepan of lightly simmering water. Add the butter and the chocolate to the bowl, and stir frequently until the ingredients are melted.
3) Add the sugar and whisk to incorporate it, then remove the bowl from the heat. Stir in the vanilla, then add the eggs one at a time, mixing well after each addition.
4) Sprinkle the dry ingredients over the batter and fold them in until completely incorporated and smooth batter has formed. Add the berries and fold gently to incorporate. Scrape the batter into the prepared pan.
5) Bake for 30 to 35 minutes, or until a knife inserted into the center of the cake come out clean. Transfer the pan to a rack and cool to room temperature before removing the brownies from the pan. Cut into squares, or other fun shapes and serve.
Thanks for sharing another great recipe with us, Taryn!
Visit Taryn at Sweetly Serendipity and follow her on Facebook and Twitter
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Oh I just KNOW I will love these! They sound dang flipping good!
Oh yum! Have to try them.
These look so moist and delicious! Glad “stumbled” upon them!
They look so inviting and tasty. Thanks to both of you for sharing.
Can we use frozen if we thaw them and pat them dry? (It only mentions dried or fresh) I can’t wait to make these!!!
I think frozen blueberries would be fine. I would mix the blueberries with a tablespoon of flour so they don’t stick together.
Made these tonight, I couldn’t stop thinking about them once I saw on pinterest. I omitted blueberries..I love the flavor, they seem greasy, possibly could have used a little more flour. I cannot.wait to experiment with this recipe more! Thank you for sharing.
Woah! I’ve never had a “white” brownie before, interesting!
Help!! I’m having white chocolate troubles and have ruined three batches of these yummy looking brownies! :/ Every time I add the sugar to the melted chocolate it seizes on me. I’ve read some blogs on how to melt white chocolate but no matter what I do I keep botching it up! Any ideas Jane?? Thanks!
Could you put it back over the simmering water again so the white chocolate melts again? Contact Taryn at Sweetly Serendipity for more help. See her link in the post above. Wish I could help more.
Do you think I could omit the almonds or are they needed for the recipe?