6 oz. bittersweet chocolate (70%)
3/4 cup (1 1/2 sticks/6 oz./170g) butter
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped nuts (optional)
White Chocolate Icing (see recipe below)
Preheat oven to 325 degrees F/160 degrees C. Butter a 9 x 13-inch baking pan.
Melt chocolate and butter in a double boiler over simmering water. Stir sugar into chocolate until blended. Add eggs and vanilla. Stir in flour and nuts. Spread into prepared baking pan. Bake in preheated oven for 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool completely. Remove brownies from pan and cut into squares. Drizzle white icing over brownies, letting the icing drip down sides. Refrigerate for 10 minutes to set icing.
Makes 16-24 brownies (depending on what size you cut them).
White Chocolate Icing
1 cup white chocolate chips or white chocolate morsels
2 tbsp. vegetable oil
Place the white chocolate chips in a small microwave-safe bowl; sprinkle the vegetable oil over the chips. Microwave on HIGH (100%) for 30 seconds, stir. If necessary, microwave on HIGH an additional 30 seconds or just until chips are melted when stirred.
Date: September 5, 2006-Recipe revised on October 23, 2006