White Chocolate Brownies (and a use for leftover Easter Candy)

Baking with my mom when I was younger is one of my greatest memories.  (We actally continue the tradition by making a million cookies the day before Christmas each year ).  My mom is incredibly strong, smart, kind, and generous.  She has been the rock for our family for a very long time, and I am indebted to her for that.  So in her honor, a sweet treat on this mother’s day,  for all the sweetness she has provided to so many over the years. 

(Mom with her grandson and my nephew, Jackson)

White chocolate brownies – 1 bag of white chocolate chips, 1/2 cup butter, 3 eggs,  1 tsp vanilla, 3/4 cup sugar, 1 1/4 cups flour, 1/2 tsp salt.

Preheat oven to 350.  Melt white chocolate and butter.  Remove from heat.  Add sugar and vanilla.  Mix in eggs.  Stir in flour and salt.   Spray pan with baking spray.  Bake 25 -30 minutes in an 8×8 square pan or 15 -20 minutes in a 9×13 pan.  (Will be lightly golden on top).  Let cool.

Funfetti filling – 3/4 cup butter (softened), 1/2 cup sugar, 2 tsp vanilla, 1 funfetti cake mix, 1/2 cup flour, 1/4 cup powdered sugar, 1/4 cup milk or heavy cream. 

Cream butter, sugar and vanilla.  Fold in dry ingredients.  Blend in heavy cream.  You can slowly add more to get consistency you want.  Spread over cooked brownies.

Topping – whatever flavor chocolate you want, 1 tbs oil

melt chocolate and oil in 45 second increments in microwave until you can stir it smooth.  Place on top of funfetti layer.  Store in covered container.  

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