White Chocolate Fudge Brownies Brownies | The Cookie Book | DisplacedHousewife | rebecca firth

White Chocolate Fudge Brownies

Happy almost weekend! I wanted to share an easy holiday recipe from The Cookie Book with you all…think of it as a little holiday gift from me to you. But better, something to make + eat this weekend while you’re knee-deep into holiday-ing.
 
I’m keeping this blog post short + sweet. I’m in Chicago staying at one of my favorite tai tai’s and I haven’t slept this great in months…making a mental note to get the name of the mattress, sheets, pillows…all of it…so I can replicate it at home. Yesterday I recorded a podcast with Teri of No Crumbs Left (she has really cute ceramic bowls on her site, fyi, I’ve bought several as gifts if you’re still holiday shopping) and then we had a Cookie Book signing party which was heaps of fun. The Book Cellar sold books and they have a small number of signed Cookie Book copies in their store today (go get ’em Chicago people!!).
 
Today I head to Minneapolis (I’m in the airport as I type this) to bake cookies with Zoë of Zoë Bakes (Zoë just had an amazing holiday baking/bread book come out…I made the Parker House Rolls and they were FAB…The Washington Post just named it one of the best cookbooks of 2018…if you’re looking for more gift ideas for the bakers in your life, then get it!!). On Thursday I’m going to be on Twin Cities Live (YAY!) making cookies from The Cookie Book…I’ll post a link of it in my next blog post so we can get a giggle together. On Friday Zoë is throwing a little Baking & Bubbles party with some people I’m super excited to meet (double YAY!) on Friday and then I head home. Whew. Not a bad week of work, I’d say. And not a bad way to end out the year. Equally excited to come home to Stella and Gavin and make cookies and petite gingerbread houses and finally get our tree. I know, I’m a disgrace.
 
Wishing you heaps of holiday love!!!
 
Before We Get Started:
  • Baking Vessel. These were tested in a ceramic baking dish…if you use another vessel (say metal or something nonstick) it will alter the bake time, so keep an eye on things. Likewise, if you go up or down in pan size, the same thing will happen. Use caution.
  • Perfect Cut. Brownies really (TRULY) are better when you let them cool before eating. It’s a twisted world. But you’ll be rewarded with delicious flavor, texture AND an easy to cut brownie. Winning.
  • Seizing and Other Maladies. Do not use frozen cranberries or your chocolate will seize while you’re trying to get all artsy with the top. Other than that, these babies are a breeze.
Let’s get our brownie on, shall we?

White Chocolate Fudge Brownies

MAKES 15 BROWNIES
  • 1 1⁄4 cups (150 g) dark chocolate, finely chopped
  • 1 cup (192 g) granulated sugar
  • 3⁄4 cup (158 g) light brown sugar, packed
  • 8 tablespoons (115 g) unsalted butter, cut into 8 pieces, room temperature
  • 1⁄3 cup (79 ml) sunflower seed oil or other neutral veggie oil
  • 4 large eggs, room temperature
  • 1 tablespoon (15 ml) freshly brewed espresso or strong coffee
  • 1 tablespoon (15 ml) real vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 2⁄3 cup (74 g) unsweetened dark (Dutch-processed) cocoa powder
  • 1 teaspoon sea salt
  • 2 1⁄3 cups (232 g) fresh cranberries, divided
  • 3⁄4 cup (90 g) white chocolate, melted
  • 2 tablespoons (20 g) raw pistachios, shelled and coarsely chopped
  • 2 teaspoons (10 g) sea salt flakes, optional
INSTRUCTIONS
  1. Preheat the oven to 350°F (177°C). Grease an 8 x 11-inch (20.3 x 28-cm) baking dish and line with parchment paper, letting the excess fall over the sides.
  2. Place the chocolate, granulated sugar, brown sugar, butter and oil in a double boiler over medium low heat, stirring frequently until melted. Place a towel on the counter and set the bowl on top of it. Whisk in the eggs, one at a time, making sure each is well blended before adding in the next. Add in the espresso and vanilla and stir until well blended.
  3. In a small bowl, whisk together the flour, cocoa powder and salt. Add this to the chocolate mixture and stir until just combined. Fold in 2 cups (199 g) of cranberries.
  4. Pour the batter into the prepared baking dish. Use the back of your spoon to even the top a bit. Drizzle the melted white chocolate over the top and drag a knife through the batter to swirl the white chocolate in a pretty design. Sprinkle with the pistachios and remaining 1⁄3 cup (33 g) cranberries. If using the sea salt akes, add them now.
  5. Bake on the middle rack of the oven for 25 minutes. When done, they will have a bit of jiggle in the middle, and if you test with a toothpick a wee bit of batter will coat it. This is a good thing.
  6. Let cool in the pan for several hours, and if you want super uber fudgy brownies shove them in the fridge for several hours before serving.
  7. When it’s time to cut the brownies, use a very sharp knife, cut straight up and down and use a wet paper towel to clean off the knife in between cuts.

On My Mind

I wanted to share some fun press to listen, watch and read: Wishing you all a wonderful weekend/week — I hope you find a wee minute to rest, chill, bake cookies and relax. Heaps of love to you! R xoxo

1 Comment

  • Sara 2018/12/16 at 8:37 AM

    Hi :) not a big fan of cranberries.. any tips for when substituting with raspberries for example? Or same same?

    Reply

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