About four billion calories per square inch. Chewy white chocolate brownies with espresso buttercream frosting.
12 ounces white chocolate chips, divided
2 large eggs
1/2 cup sugar
1 cup flour
1/2 teaspoon salt
1/2 cup melted butter
1 1/2 teaspoons vanilla extract
6 ounces semi-sweet chocolate chips
1 tablespoon instant espresso powder (or instant coffee powder)
2 tablespoons Amaretto liqueur
3/4 cup (1 1/2 sticks sweet butter, cut into chunks
1/4 cup sifted powdered sugar
Preheat oven to 350 degrees F. Butter and flour a 9" x 13" pan.
In the top of a double boiler, melt HALF of the white chocolate chips. Set aside. In a food processor, beat eggs. Slowly add sugar and beat until incorporated. Mix in flour, salt melted butter, vanilla and melted chocolate. By hand, fold in remaining white chocolate chips. Pour batter into pan and bake 20 minutes, or until lightly golden. Let cool completely in pan.
Make frosting: Melt chocolate chips in same double boiler (no need to wash). Stir in Amaretto and espresso. Place butter in a large mixing bowl, add powdered sugar and melted chocolate mixture. Mix with electric mixer (or food processor). Frost brownies and allow frosting to set (you can refrigerate them). Makes 16 - 20.