White Chocolate Brownies

From Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book
By Judy Rosenberg

8 Tbsp. (1 stick) unsalted butter

4 oz. good quality white chocolate (such as Lindt)
2 large eggs, at room temperature
½ tsp. salt
1 cup sugar
1 tsp. vanilla extract
1 cup all-purpose flour

Preheat the oven to 325° F. Lightly grease an 11 x 7 inch baking pan with butter or
vegetable oil.

Melt the butter in the top of a double boiler placed over simmering water. When the butter
has melted, add the white chocolate and melt.

Using an electric mixer on medium-high speed, beat the eggs and salt in a medium mixing
bowl until frothy, about 20 seconds. Gradually add the sugar and continue beating until the
eggs are thick and pale, about 1 ½ minutes. Scrape the bowl with a rubber spatula.

Add the white chocolate and butter mixture and the vanilla and mix on medium-low speed
until blended, about 5 seconds. Scrape the bowl.

Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once
during blending. Pour the batter evenly into the prepared pan.

Bake until a tester inserted in the center comes out clean, about 40 minutes. Allow the
brownies to cool on a rack for one hour before cutting.