High Altitude White Chocolate Walnut Brownies
White chocolate brownies with walnuts are soft and chewy, made with white chocolate, so their flavor and texture resembles a blondie or cookie bar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 6 oz white chocolate, broken into squares
- ¾ cup (12 tbsp) unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp baking powder
- ½ cup walnuts or pecans, optional
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8x8 or 9x9 inch square baking pan with parchment paper, or butter and flour the pan.
- In a saucepan, combine the white chocolate and butter. Set the saucepan over medium heat, stirring frequently with a spatula, until melted and smooth. Remove from the heat and set aside.
- In a large bowl, beat the eggs, sugar and vanilla with an electric mixer for about 3-5 minutes on medium speed, until pale and slightly thickened.
- Pour in the melted white chocolate and butter and whisk to combine.
- Separately, combine the flour, salt and baking powder. Add the dry ingredients and the walnuts to the wet ingredients, and whisk to combine.
- Pour the batter into the prepared pan. Bake the brownies for about 35-40 minutes (for an 8-inch pan), or 30-35 minutes (for a 9-inch pan), until golden brown and the center of the brownies is set. Let cool completely, at least several hours, before cutting into squares.
Notes
Store the leftover brownies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
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