When looking for new and interesting sweets to bake, both Simply Classic and Celebrate the Rain, two cookbooks from the Junior League of Seattle, have a wide range of treats to choose from. The Simply Classic Cookbook has a fantastic recipe for Dark and White Chocolate Brownies. If you’re not a fan of white chocolate, it is easy to adapt this recipe to suit a variety of taste buds!
Instead of white chocolate, try swapping peanut butter chips or peanut butter M&Ms for the white chocolate. Who doesn’t love chocolate and peanut butter?
- 1/2 cup butter
- 8 ounces semi sweet chocolate chips
- 2 large eggs
- 1/2 cup sugar
- 1 cup flour
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup peanut butter chips, M&Ms, or other favorite candy
Preheat oven to 350.
Butter bottom and sides of 8″ square pan.
Melt butter in a small saucepan over low heat; add half semi-sweet chips and do not stir.
In a medium bowl, beat eggs until frothy. Gradually add sugar and continue beating until mixture is thickened (about 6 minutes). Add chocolate mixture, flour, vanilla, and salt. Mix until just combined.
Stir in remaining semi-sweet chips and peanut butter chips.
Spoon mixture into pan, smooth top with spatula.
Bake until tester inserted in center comes out almost clean, about 30 minutes.
Cool brownies in a pan on a wire rack; cut into squares when cool.
These brownies will have much more chocolate flavor than the original recipe, so be prepared!