White Chocolate Brownies

Prep and Cook Time: about 50 minutes. Notes: Creamy white chocolate and almond toffee bits top these golden brownies. Store them airtight for up to 2 days.

Yield: Makes 9 or 16 brownies

Ingredients

• 6  tablespoons  butter
• 1 1/3  cups  chopped white chocolate (about 8 oz.)
• 1/2  cup  sugar
• 2  large eggs
• 1 1/2  teaspoons  vanilla
• 1/2  cup  all-purpose flour
• 1/3  cup  almond toffee bits

Preparation

1. In a 2- to 3-quart pan over low heat, frequently stir butter and 1 cup chopped white chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, and flour until well blended.

2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle toffee bits and remaining 1/3 cup white chocolate evenly over the top.

3. Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

4. Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

Note: Nutritional analysis is per small brownie.

Nutritional Information

Calories:

193 (51% from fat)

Protein:

2.1g

Fat:

11g (sat 6)

Carbohydrate:

21g

Fiber:

0.2g

Sodium:

95mg

Cholesterol:

40mg