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September 22nd is a very special day. Not only is it the first day of the Fall season, it is National White Chocolate Day. Who wouldn’t want to celebrate this day?! Besides, I’m not one to pass by a reason to celebrate especially if it includes chocolate.

White Chocolate didn’t officially become part of the chocolate family until 2004 but it’s been around since the 1930’s. Me? I don’t care when it became a part of the family, I’m just glad Nestle created it.

There are several health benefits that eating white chocolate provides. It’s capable of improving cardiovascular health, it improves blood circulation, reduces our vulnerability to heart disease and assists in lowing blood pressure.

My two favorite chocolates are White and Dark Chocolate.

Dark Chocolate also has some great health benefits. Because it’s loaded with fiber and minerals, that makes dark chocolate very nutritious. Another benefit is it’s a powerful source of antioxidants which controls the risk of heart disease, balances blood pressure, lowers cholesterol, provides anti-inflammatory effects, balances blood sugar levels and helps with brain function.

To celebrate National White Chocolate Day, I’m combining these two great flavors into one delicious treat –

White Chocolate Chunk Brownies

Makes 16 brownies

Ingredients –

• 4 ounces unsweetened chocolate, and coarsely chopped
• 6 tablespoons unsalted butter, room temperature
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 5 ounces of good-quality white chocolate, cut into 1/2-inch pieces

Preheat oven to 325°F. Butter 8-inch square baking pan. I used butter spray and a stoneware pan.

Stir chocolate and butter in a medium saucepan over low heat, stirring frequently, until melted and smooth. I used Baker’s Dark Chocolate. Cool to room temperature.

Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a small bowl. Set aside.

Whisk 1 cup sugar, eggs and vanilla extract in a medium bowl until the mixture is very thick, about 3 minutes.

Whisk in melted chocolate.

Add 1/2 the flour mixture into the brownie batter. Then when blended add the remaining flour mixture.

Chop white chocolate into 1/2″ pieces with a knife. I used Baker’s White Chocolate.

Stir white chocolate into batter.

Transfer brownie batter to prepared pan. Bake brownies until tester inserted into the center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to a rack; cool completely then cut.

I made some changes to the baking time from when I made these before.

Bake the brownies for 10 minutes then rotate the pan and bake for another 10 minutes. When I tested the center for doneness it still showed the brownies weren’t done.

I put the brownies in the oven to bake for another 5 minutes then tested the center again. The tester showed the center was done.

I set the brownies on a cooling rack and covered with a kitchen towel to let the brownies “finish” baking.

I like my brownies gooey and these are deliciously gooey. If you like your brownies a bit more “firm” bake them for a few more minutes watching carefully so the chocolate doesn’t burn.

When completely cool, cut and enjoy!

This brownie recipe is now at the top of my favorites list. I will definitely make these again. And again.

Using semi-sweet chocolate prevented these brownies from being too sweet. The chocolate has a rich flavor and the white chocolate provides a nice contrasting flavor. At the same time, the center is gooey but done. Perfect to be topped with vanilla ice cream.

These brownies can also be frozen which is awesome! However, these brownies are so yummy I never seem to have any left to freeze! Freezing them allows me to enjoy the chocolaty goodness for at least three months. Vacuum sealing your brownies means you can enjoy them for a much longer time.

To freeze –

Slice cooled brownies and place them in a glass or plastic container in a single layer. Cover the layer with wax or parchment paper. Press the paper lightly into the top of each brownie to create a better seal.

Top with another layer of brownies and repeat until the container is full or you run out of brownies. Make sure to cover the top layer of brownies with paper, too, to keep them as fresh as possible.

If you plan to vacuum seal your brownies, line a cookie sheet with wax or parchment paper then place cooled brownies in a single layer on the cookie sheet. Put the cookie sheet in the freezer overnight.

When completely frozen place them in a vacuum seal bag and follow the layering instruction for a glass or plastic container above.

Let me know what you think of these delicious, chocolaty delights! Tell me any tweaking you did to the recipe. I would love to hear!

If you enjoyed these scrumptious brownies, try these yummy Peanut Butter Squares!

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Down Home at Dee’s

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Yield: 16 Brownies

White Chocolate Chunk Brownies

Print

A scrumptious combination of white chocolate and chocolate.

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

• 4 ounces unsweetened chocolate, coarsely chopped
• 6 tablespoons unsalted butter, room temperature
• ⅔ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 5 ounces of good-quality white chocolate, cut into 1/2-inch pieces

Instructions

1. Stir chocolate and butter in a medium saucepan over low heat, stirring frequently, until melted and smooth. I used Baker’s Dark Chocolate. Cool to room temperature.
2. Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a small bowl. Set aside.
3. Whisk 1 cup sugar, eggs and vanilla extract in a medium bowl until the mixture is very thick, about 3 minutes.
4. Whisk in melted chocolate.
5. Whisk 1 cup sugar, eggs and vanilla extract in a medium bowl until the mixture is very thick, about 3 minutes.
6. Whisk in melted chocolate.
7. Add 1/2 the flour mixture into the brownie batter. Then when blended add the remaining flour mixture.
8. Chop white chocolate into 1/2″ pieces with a knife.
9. Stir white chocolate into batter.
10. Transfer brownie batter to prepared pan. Bake brownies until tester inserted into the center comes out with moist crumbs attached, about 25 minutes. Transfer brownies in pan to a rack; cool completely then cut.