BROWNIES WITH WHITE CHOCOLATE SWIRL RECIPES

Steps:

•   Preheat the oven to 350°F. Butter and line a 9-inch square baking dish with parchment paper. Leave paper to overhang on both sides to help remove the brownies once baked. Set a medium heat-proof bowl over a pan of simmering water, making sure the bottom does not touch the water. Add the chocolate and butter and melt, stirring frequently. Once melted and smooth, remove the bowl from the pan and set aside to cool slightly. Once cooled, add the sugar and vanilla and mix until combined. Stir in the eggs followed by the salt and flour and mix until smooth. Pour into prepared pan and bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and set the pan on a wire rack to cool. While the brownies are cooling, make the ganache. Heat the cream in a pot until just boiling. Remove from the heat and add in the chopped chocolate. Stir until completely melted and well mixed. Allow the ganache to cool at room temperature for a couple of minutes. Do not refrigerate or it will become too hard to spread. While the ganache is cooling, melt the white chocolate in bowl also over a pot of barely simmering water. Once melted, transfer the chocolate to a plastic food storage bag or disposable piping bag. Using a spatula, spread the ganache evenly over the brownies. Next, snip a small hole in the corner of the plastic bag with the white chocolate inside it and drizzle diagonally across the brownies in straight lines. Take a toothpick and pull it gently through the white lines to create a swirl effect. Transfer the pan to the refrigerator and chill for at least 1 hour. When ready to serve, remove the brownies from the pan and slice into squares. Here is a video of making brownies with the kids! http://vimeo.com/74866705

Steps:

• To make caramelized white chocolate, preheat oven to 225 degrees F. Spread white chocolate on an ungreased quarter sheet pan or oven-safe baking pan or casserole dish. Put chocolate in oven for 10 minutes. Remove, and stir. The chocolate might not be completely melted yet buy you want to stir it well to ensure it caramelizes evenly.Return to the oven for another 10 minutes, then stir again. The chocolate might seem thick or seized when you first start to stir, but it will get smoother and smoother the longer it bakes and the more you stir it.Continue to bake in 10 minute intervals, stirring well after each, until chocolate is smooth and has caramelized to the color of peanut butter frosting (slightly lighter than straight out of the jar peanut butter). Let cool slightly while you prepare the brownies. (You can make the caramelized white chocolate ahead of time; let cool on the baking sheet (it will set up like chocolate). When ready to use, rewarm in a 225 degree oven for 7 to 10 minutes or just until melted.)Preheat oven to 350 degrees F. Line an 8-by-8 square baking pan with lightly buttered parchment paper.In a mixing bowl or the bowl of stand mixer fitted with the paddle attachment, beat eggs together with sugar until thick and pale and falls from the beater in ribbons.Melt butter gently in the microwave or in a double boiler over low heat. Remove from heat and add chocolate; stir until melted (if necessary you can put it back on the heat for short intervals if the chocolate doesn’t completely melt with just the residual heat). Mixture should be slightly warm, not hot to the touch (you don’t want to cook the eggs).In a bowl, whisk together flour, cocoa powder, salt and baking powder.Mix in beaten egg mixture (no need to be gentle here, we’re not after the air, just the shiny meringue that will help make our top shiny and crackly). Stir in buttermilk and vanilla. Sprinkle over dry ingredients and fold until just incorporated.Pour brownie batter into prepared pan. Drop dollops of caramelized white chocolate over top, then swirl using a bamboo skewer (something a bit larger than a toothpick works well).Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached.Remove from oven and place on a wire rack; let cool completely (or, even better, let chill overnight for even fudgier brownies) before cutting into squares and serving. Keep covered in the refrigerator for up to 1 week.