Ingredients for White Chocolate Chunk Blonde Brownies
- 1 ½ cups packed light brown sugar
- 1 cup (2 sticks) softened unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 2 large eggs
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups white chocolate chunks
- 1 cup chopped walnuts
- Semisweet Chocolate Chunk
- Vegetable Oil
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How to Make White Chocolate Chunk Blonde Brownies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups packed light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon rum extract, and 2 large eggs until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups white chocolate chunks and 1 cup chopped walnuts.
- Pour batter into a greased and floured 13x9 inch baking pan and spread evenly.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before frosting.
- For the chocolate drizzle: In a microwave-safe bowl, combine 6 ounces semisweet chocolate chunks and 1 tablespoon vegetable oil. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Drizzle melted chocolate over the cooled brownies. Optionally, transfer the melted chocolate to a piping bag or zip-top bag with a corner snipped off for easier drizzling.
- Allow the chocolate drizzle to set completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
73g
Fat
20g
Carbs
8g
