White Chocolate Brownies
Jun
No—these are not “blondies.” Just taste them and enjoy the true gooey texture of brownies!
Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with aluminum foil leaving an overhang on each side. Spray with nonstick cooking spray and set aside.
In a medium size saucepan, melt the butter. Add the white chocolate spread. Stir the mixture to combine. They won't completely mix together, but that's ok. Allow to cool slightly.
Whisk in the sugar, followed by the vanilla, eggs and salt. Make sure the mixture isn't too hot when you add the eggs, otherwise they may scramble. Whisk together the mixture until smooth and evenly combined; carefully fold in the flour. Stir in pecan pieces.
Pour the batter into prepared pan and bake for 27 Minutes, or until the top is set and the sides are starting to pull away from the pan and the top is golden. An inserted toothpick should come out with a few moist crumbs, or clean. Allow the brownies to cool fully in their pan.
When they’re cool, lift the brownies out of the pan using the aluminum foil edges. Carefully peel back the sides of the foil; then cut into 16 squares or 20 small bars.