{"id":10608,"date":"2011-10-03T14:06:40","date_gmt":"2011-10-03T13:06:40","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2011\/10\/03\/brownies-med-stykker-af-hvid-chokolade\/"},"modified":"2016-04-12T20:24:15","modified_gmt":"2016-04-12T19:24:15","slug":"brownies-med-stykker-af-hvid-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/brownies-med-stykker-af-hvid-chokolade\/","title":{"rendered":"Brownies with white chocolate chunks"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Rich and\u00a0fudgy chocolate brownies with chunks of white chocolate\u2026 what’s not to love?\u00a0<\/em><\/p>\n

Brownies with chunks of white chocolate\u00a0
\n<\/em><\/strong>16 servings<\/p>\n

200 g butter<\/span>
200 g dark chocolate, Guanaja 70% from Valrhona\u00a0<\/span>
125 g flour<\/span>
3 eggs<\/span>
265 g sugar<\/span>
\u00bd tsp salt
\n<\/span>125 g white chocolate, Ivoire 35% from Valrhona\u00a0

Preheat the oven to 180 degrees celcius. Melt the butter in a casserolle, add the chopped dark chocolate to the melted butter and let it melt to combine. Whisk the flour, eggs, sugar and salt in a bowl until smooth and fluffy. Slowly add the chocolate-butter mixture. Chop the white chocolate and add it to the brownie batter. Pour the brownie batter into a square cake tin (22 cm x 22 cm) lined with baking paper. Bake for about 25 minutes.\u00a0<\/span>
The brownies have to rest before getting cutted into squares. Preferably over night, but for at least 4 hours.<\/span><\/span><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Rich and\u00a0fudgy chocolate brownies with chunks of white chocolate\u2026 what’s not to love?\u00a0 Brownies with chunks of white chocolate\u00a0 16 servings 200 g butter200 g dark chocolate, Guanaja 70% from Valrhona\u00a0125 g flour3 eggs265 g sugar\u00bd tsp salt 125 g white chocolate, Ivoire 35% from Valrhona\u00a0Preheat the oven to 180 degrees celcius. Melt the butter…<\/p>\n

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