I think that white chocolate gets a bad rap.
Honestly there was once a time when I would never have touched the stuff. I love dark chocolate. And lots of it. But alas, I had to give up chocolate because it gave me migraines. Sometimes I think there is a conspiracy against those who don’t eat chocolate. All of you bloggers who create mouth-watering recipes made with chocolate leave me drooling from envy.
Since giving up chocolate, I don’t miss it . . . that much. But I do miss brownies. Rich, moist, fudgy brownies. I thought I would never be able to eat them again. But I don’t give up easily. I have realized how sweet and decadent white chocolate can be. I don’t know why it didn’t occur to me to make a white chocolate brownie before.
I never did find a decent recipe for white chocolate brownies that I liked on the web. So I created my own version and I was more than a little nervous about how they would come out.
I shouldn’t have worried. These brownies are moist, flavorful, and so very gooey. And they are bursting with white chocolate flavor. They are so good that I almost forget how much I love dark chocolate. Almost.
White Chocolate Brownies (makes 9-12 brownies, depending on the size)
1/2 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. applesauce
2/3 c. sugar
1 tsp. vanilla
2 egg whites
3 oz. white baking chocolate melted
Preheat oven to 350 degrees. Mix applesauce and sugar until well blended. Add egg whites and vanilla; stir just until blended. In a separate bowl, mix flour, baking powder and salt. Stir dry ingredients in sugar mixture. Stir in melted chocolate. Pour into greased 9 x 9 inch pan. Bake for 15-20 minutes or until sides just start to pull away from pan. Be careful not to overcook. Cool completely before cutting.