Ingredients for Spicy White Chocolate Blueberry Brownies
- 2 1/2 cups white chocolate chips
- 1 1/2 cups all-purpose flour
- Salt
- Cinnamon
- Candied Ginger
- Nutmeg
- Clove
- Allspice
- Cayenne Pepper
- Granulated Sugar
- Brown Sugar
- Unsalted Butter
- 2 large eggs
- Vanilla Extract
- Spiced Rum
- Walnuts
- Fresh Blueberries
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How to Make Spicy White Chocolate Blueberry Brownies
- Preheat oven to 325°F (160°C).
- Grease an 8-inch non-stick square baking pan.
- Melt 1 ½ cups of white chocolate chips in a heat-safe bowl set over a saucepan of simmering water, or in 30-second intervals in the microwave, stirring until smooth. Set aside to cool slightly.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon cayenne pepper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons of rum.
- Gradually mix in the melted white chocolate.
- Gently fold in the dry ingredients until just combined. Do not overmix.
- Fold in 1 cup white chocolate chips and ½ cup chopped walnuts (or substitute nuts as desired).
- Gently fold in 1 ½ cups fresh or frozen blueberries (or 1 (20 ounce) can crushed pineapple, drained, or 1 ripe banana, diced).
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (Use 40 minutes for fresh berries, 45 for frozen).
- Let cool completely in the pan before cutting into 16 squares.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
82g
Fat
33g
Carbs
9g
