white chocolate brownies with lime

Why haven't I made a white chocolate version of brownies?
Since I've made so many other types using dark chocolate, why not white chocolate?
No brainer.
I thought of using just plain white chocolate, but it was kind of boring, so the next batch would be lime.  After all lime and white chocolate do pair together nicely.
This brownie creation is fairly much one bowl easy, just like the other brownie creations I've made.
The only hard part is the tempering of the white chocolate.
It's not that hard, but if you're uncomfortable tempering white chocolate since I know it's a bit harder than dark chocolate, just go low and slow.
Low flame, and low heat and keep stirring.
And just when it's almost melted, take it off the heat.
I keep meaning to do a video on tempering white chocolate right in the stove top and I forget.
:::writing that down now:::


Do they taste like a brownie? Almost.
They taste like birthday cake meets gooey sugar cookie.


Remember when melting white chocolate, use low heat and take your time while always stirring.


Never over mix the batter!


If you like gooey brownies then this is for you!
If you want them a bit firmer, bake a few minutes longer.


How long do they keep?  I don't know, sorry. These were gone in a matter of hours.
But I'm willing to bet 2-3 days?

white chocolate brownies with lime
from vanillasugarblog.com
print recipe

12 TB butter, plus 1 TB more for greasing pan
1 ¼ cup high-quality white chocolate chips
½ cup sugar
¾ ts sea salt
1 ts pure vanilla extract
1 cup flour
2 eggs, room temp, beaten well
3 TB fresh lime zest
2-3 TB fresh lime juice

cook notes:
the benefits of using high-quality white chocolate really make these brownies, plus they melt/temper better.
Choose a chocolate like Ghirahdelli, Valrhona, Scharffen Berger.
When you melt the butter and chocolate, please use a nice low flame so the melting goes smoothly and the chocolate doesn’t get too hot, which will make it taste bitter/burnt.  And let this liquid mixture cool a bit before adding to the egg mixture.
I added a lot of lime zest to these, if you don’t like lime zest then add less or none at all.  One could use lemon zest too.
These bake up fast, faster than the dark chocolate version.

Preheat oven to 350°.
Grease up an 8 x 8 baking pan with butter or non-stick spray. Set pan aside.
Melt the butter and chocolate chips together in a small saucepan over LOW heat, stirring constantly. When melted take off heat, set aside to cool a bit.
In a large bowl, mix the eggs with the sugar, beat well, add in the vanilla extract, lime juice and lime zest.
When the melted chocolate has cooled down a bit (warm ok) slowly add it in to the egg mixture, a little bit at first, mix really well, then more as you go along.  We want to do this slow to temper the eggs gently with the white chocolate.
Next dump the flour right on top of the mixture, then sprinkle on the sea salt.
Using a spatula mix until JUST combined, lumps are ok!
Pour  batter into greased baking pan.
Bake for 20-28 minutes. Mine were done at the 22-minute mark.
Very very gooey when hot from the oven!

Makes 9-12 brownies.