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White Chocolate Pecan Brownies

Yield: 24 Bars (9X13-inch pan)
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 9 ounces (255 g) white chocolate baking bars, not chips or almond bark, divided
  • ½ cup (113 g) salted butter
  • ⅔ cup (141 g) lightly packed brown sugar
  • ⅔ cup (141 g) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups (213 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups coarsely chopped pecans, divided

Instructions 

  • Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
  • Chop the white chocolate into small pieces (about the size of small raisins). Put 6 ounces of the white chocolate (about 1 scant cup, depending on how small the chocolate is chopped - there should be about 1/2 cup remaining to stir into the batter later) in a large bowl with the butter. Microwave for a minute or two (watching closely so it doesn't burn and stirring every 30 seconds or so) until the mixture is smooth and completely melted.
  • Stir in the brown sugar and granulated sugar and mix well. Add the eggs and vanilla and mix until well combined.
  • In a separate bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients, mixing just briefly. Add 1 cup of the pecans and the remaining white chocolate pieces while there are still lots of flour streaks remaining. Stir until the batter is combined.
  • Spread the batter evenly in the prepared baking pan. Sprinkle the remaining pecans over the top. Bake for 35-40 minutes until the brownies are set on the sides and in the middle and a toothpick inserted in the center comes out clean or with just a few sticky crumbs.
  • Let the bars cool completely in the pan. Slice and serve or store covered at room temperature or in the refrigerator. They will stay moist for several days.

Notes

Chocolate: white chocolate chips do not melt well so don't use them in this recipe - baking chocolate is what you need (not almond bark). I use the Ghirardelli brand of white chocolate usually found above or nearby the chocolate chips in the baking aisle.