Photo: Eric Diesel
Get the recipe after the jump.
White Chocolate Brownies
Don't be alarmed by the absence of a leavening agent; the flour and salt will expand as the batter heats, resulting in a dense but very flavorful cookie. Keeping the white chocolate chips in the refrigerator until you're ready to use them makes them easier to work with. Using a stick blender with the chopping attachment creates a perfect snow of white chocolate; if you don't have a stick blender, use 2 ounces of chunky white baking chocolate, grated through the food processor or a box grater.
For the brownies
1/4 cup white chocolate chips, chilled
1 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
1/4 cup granulated white sugar
1/4 cup dried cranberries
Butter for the pan
For the frosting
4 tablespoons butter
2 1/2 - 3 cups powdered sugar
1 - 1 1/2 tablespoons whole milk
1/4 teaspoon pure vanilla extract
1. Butter an 8-inch-by-8-inch-by2-inch square baking dish. Heat the oven to 350 degrees F. Place the butter for the frosting in a large bowl and set aside to soften.
2. Pour the cranberries into the reservoir attachment of a hand-held stick blender fitted with the chopping attachment. Secure the lid and run the chopper for two or three cycles, just until the cranberries are broken up. Rinse and dry the reservoir and chopping attachments.
3. Sift the flour and salt together in a bowl. Add the dried cranberries and gently toss to combine.
4. Pour the chocolate chips into the reservoir attachment of a hand-held stick blender fitted with the chopping attachment. Secure the lid and run the chopper for two or three cycles until the white chocolate is grated very finely; it should look like snow. Gently stir the grated chocolate into the flour-cranberry mixture.
5. Break the eggs into a bowl and beat until very frothy. With the mixer running, add the granulated sugar in a thin stream; continue mixing until the mixture is very thick and pale in color, approximately 2 to 3 minutes.
6. Add the flour mixture to the eggs, stirring just to combine. Mixture will be very thick.
7. Pour into prepared pan, scraping down the sides of the bowl with a silicone spatula. Shake the pan to evenly distribute the batter.
8. Bake approximately 20 minutes, until brownie is springy but set and a tester inserted into the middle of the brownie comes out clean. Set aside to cool.
9. While the brownie is baking, beat the butter until creamy. Beat in the sugar, 1 cup at a time, until the mixture is thick and pale but still workable. You may not use all of the powdered sugar. Drizzle in the milk until of spreadable consistency. Beat in the vanilla.
10. Once brownie has cooled, spread with frosting. Cut into squares and serve.