White Chocolate Brownies

I've always been accustomed to seeing dark brownies, thick or not-so-thick, with or without nuts, frosted or not frosted, but always dark, chocolaty, and most of the time fudgy. When I was browsing through cookie recipes in The Ultimate Cookie Book, I noticed they featured a recipe that wasn't the traditional one. The recipe was one with white chocolate. It had no picture, so I didn't know what to expect looks-wise, and texture-wise, because you can usually tell the brownies texture by looking at its picture. Well, I least I've been able to do that. Seeing as how I didn't have any chocolate on me, either bar or powder, I decided to give these a go because I had a surplus of white chocolate. I liked the flavor of these brownies, but not the texture. If you're into cake-like brownies instead of the fudge-like ones, then you'll definitely like these. These are like eating white chocolate cake with white chocolate and semisweet chocolate speckled throughout the batter. "Flecked with pieces of semisweet chocolate, these brownies have a double dose of rich chocolate flavor." Also, here's a fun fact for you all that I wanted to share:

"The botanical name of the chocolate tree is Theobroma cacao, which means 'food of the gods.'"

White Chocolate Brownies
*makes 20 bars*

Ingredients:
1/4 cup unsalted butter
6 oz white chocolate baking squares, coarsely chopped
2 eggs
1/2 cup sugar
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp vanilla
1 cup semisweet chocolate pieces

Directions:
1) Preheat oven to 350F. Grease an 8x8x2-inch baking pan; set aside. In a small saucepan heat and stir butter and half of the white chocolate over low heat until smooth. Remove from heat.
2) In a medium mixing bowl beat eggs with an electric mixer on medium to high speed until foamy. Gradually add sugar; beat about 3 minutes or until thickened. Add melted white chocolate mixture, the flour, salt, and vanilla; beat just until combined. Stir in the remaining chopped white chocolate and the semisweet chocolate pieces. Spread batter evenly in the prepared pan.
3) Bake about 30 minutes or until evenly browned on top. Cool in pan on a wire rack. Cut into squares.