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 Hello ladies and gents this is the Viking telling you that today we are talking about 

White Chocolate Fudge Brownies

These white chocolate fudge brownies come together quickly, use basic ingredients and are quite festive dotted with fresh cranberries and raw pistachios.



Ingredients

  • 1 1 ⁄4 cups 150 g dark chocolate, finely chopped
  • 1 cup 192 g granulated sugar
  • 3 ⁄4 cup 158 g light brown sugar, packed
  • 8 tablespoons 115 g unsalted butter, cut into 8 pieces, room temperature
  • 1 ⁄3 cup 79 ml sunflower seed oil or other neutral veggie oil
  • 4 large eggs room temperature
  • 1 tablespoon 15 ml freshly brewed espresso or strong coffee
  • 1 tablespoon 15 ml real vanilla extract
  • 1 cup 125 g all-purpose flour
  • 2 ⁄3 cup 74 g unsweetened dark (Dutch-processed) cocoa powder
  • 1 teaspoon sea salt
  • 2 1 ⁄3 cups 232 g fresh cranberries, divided
  • 3 ⁄4 cup 90 g white chocolate, melted
  • 2 tablespoons 20 g raw pistachios, shelled and coarsely chopped
  • 2 teaspoons 10 g sea salt flakes, optional

Instructions

  1. Preheat the oven to 350°F (177°C). Grease an 8 x 11-inch (20.3 x 28-cm) baking dish and line with parchment paper, letting the excess fall over the sides.
  2. Place the chocolate, granulated sugar, brown sugar, butter and oil in a double boiler over medium low heat, stirring frequently until melted. Place a towel on the counter and set the bowl on top of it. Whisk in the eggs, one at a time, making sure each is well blended before adding in the next. Add in the espresso and vanilla and stir until well blended.
  3. In a small bowl, whisk together the flour, cocoa powder and salt. Add this to the chocolate mixture and stir until just combined. Fold in 2 cups (199 g) of cranberries.
  4. Pour the batter into the prepared baking dish. Use the back of your spoon to even the top a bit. Drizzle the melted white chocolate over the top and drag a knife through the batter to swirl the white chocolate in a pretty design. Sprinkle with the pistachios and remaining 1⁄3 cup (33 g) cranberries. If using the sea salt akes, add them now.
  5. Bake on the middle rack of the oven for 25 minutes. When done, they will have a bit of jiggle in the middle, and if you test with a toothpick a wee bit of batter will coat it. This is a good thing.
  6. Let cool in the pan for several hours, and if you want super uber fudgy brownies shove them in the fridge for several hours before serving.
  7. When it’s time to cut the brownies, use a very sharp knife, cut straight up and down and use a wet paper towel to clean off the knife in between cuts.

And as always have a chilled day from the Viking

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