S&S Bake: Snow Flecked Brownies

Last Updated on August 21, 2015

This month’s Sweet & Simple Bake is Snow Flecked Brownies.  I am a chocoholic and ever since I saw the bake for this month, I was eager to bake it.  However, I was preoccupied with other stuff and could not bake it until this afternoon.  Even today, when I woke up this morning, I was not sure if I could bake these and hence,  decided to skip this month’s bake.  That decision did not last too long.  Me skipping chocolate?  No way….  I rushed to the store, picked up all the required ingredients and here I am with these lovely, yummicious brownies… 🙂 And for me, anything made of chocolate is always yummicious ;).  I followed the recipe given here, except for the chocolate.  I could only find 300 gms of dark chocolate, so I substituted the other 75 gms with bittersweet chocolate.  Also, I did not dust my brownies with icing sugar, so I guess my brownies are not snow flecked… 🙂

Preparation: 15 – 20 minutes
Baking Time: 25 minutes
Yields: 3 ½ dozens
Source: Maria of S&S Bakes

Printable Recipe

• 375g best quality dark chocolate 300g dark Chocolate + 75g bittersweet Chocolate
• 375g unsalted butter at room temperature
• 1 tablespoon real vanilla extract
• 6 eggs (large)
• 350g caster sugar (superfine)
• 1 teaspoon salt
• 225g plain flour
• 250g white chocolate buttons or chips, or white chocolate chopped into chunks (or your own choice of chocolate) I used white chocolate chips
• 2 tsp icing sugar, for dusting I didn’t dust my brownies

• Tin measuring approx 33cm x 23cm x 5.5cm
• Preheat the oven to 180C/Gas 4/350F.
• Line the sides and base of a 33 x 23 x 5.5com baking tin with foil or baking parchment.
• Melt the butter and dark chocolate together in a large heavy based pan.
• In a bowl or wide mouthed large measuring jug, beat the eggs together with the caster sugar and vanilla extract.
• Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or choped white chocolate. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• Bake for 25 minutes, You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gungey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with icing sugar pushed with a teaspoon through a small sieve. I did not dust my brownies with icing sugar.

• Adding some nuts to the brownies would be delicious too. It occurred to me after  popping the brownies into the oven. May be some walnuts and/or pecans to the batter along with white chocolate would make these brownies even more yummy.