This recipe is taken from the 2003 Milk Calendar. Imagine the exquisite taste of white chocolate and you’ve created a scrumptious alternative to a brownie. Indulge and enjoy.
- Prep: 10 min
- Cooking: 25 min
- 1/3 cup (80 mL) butter
- 4 oz (125 g) white chocolate chopped
- 1 cup (250 mL) sugar
- 2 eggs
- 2 tsp (10 mL) vanilla extract
- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) Milk
- 1 cup (250 mL) dried cranberries
- 3/4 cup (180 mL) toasted chopped pecans
- 1 oz (30 g) melted white chocolate (optional)
Preheat oven to 325 ºF (160 ºC). Lightly butter or spray a 13 x 9 inch (33 x 23 cm) metal baking pan or line with foil.
In bowl set over hot (not boiling) water, melt butter and white chocolate; stirring until smooth. Let cool slightly.
In a large bowl, whisk sugar with eggs until foamy; whisk in butter mixture and vanilla extract. Stir in flour and salt alternately with milk, making 3 additions of dry and 2 of milk. Stir in cranberries and pecans. Spread into prepared pan. Bake for 25 min or until just a few moist crumbs cling to tester. Let cool in pan on rack. Cut into squares. Drizzle with melted white chocolate for a decorative touch (if using).
When purchasing white chocolate, make sure cocoa butter is high on the ingredient list. Other types of white chocolate will not give the right texture in baking.
For the Adventurous:For a different flavour, substitute dried apricots for cranberries and toasted chopped hazelnuts for pecans.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||2 % / 27 mg|
|Vitamin B12:||5 %|