Ingredients :
- FOR BLONDE BROWNIES
- 2 1/3 cups all purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces unsalted butter,at room temperature (3/4 cup or 1 1/2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla
- 1 cup white chocolate chips
- FOR CINNAMON SUGAR FILLING
- 2 teaspoons ground cinnamon
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- FOR WHITE CHOCOLATE GLAZE
- 4 ounces white chocolate, chopped, not chips
- 1/4 cup heavy cream
- FOR GARNISH
- 1/3 cup cinnamon chips, crushed
Method :
- Preheat oven to 350. Spray a 11 by 7 inch baking pan with bakers spray. Line pan with foil and let sides of foil extend over ends for easy removal of brownies. Spray foil lightly with bakers spray
- Whisk together flour, baking powder and salt in a bowl
- Combine butter and both sugars in a large bowl and beat unt Iight and fluffy, at least 2 minutes
- Beat in eggs and vanilla
- Stir in flour mixture just until blended
- Fold in white chocolate chips
- In a small bowl mix together sugar and cinnamon
- Spread 1/2 of batter in pan
- Sprinkle with the cinnamon sugar, reserving 1 tablespoon for the top
- Cover with remaining batter spreading over cinnamon as cleanly as you can. Some cinnamon sugar may mix in which is ok
- Sprinkle remaining cinnamon sugar on top and bake about 30 to 34 mintes until golden and a toothpick comes put just clean
- Cool completely in pan before lifting out using the foil to pull out
- MAKE WHITE CHOCOLATE GLAZE
- Have chopped white chocolate in a bowl. Heat cream until hot but not boiling and pour over chocolate. Let stand 1 minute then stir until smooth
- Drizzle over brownies, spronkle with crushed cinnamon chips and let set for about 20 minutes
- Then cut into bars. Store at room temperature. Brownies freeze well. Wrap individually and place in freezer bags
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