Recipe: White Chocolate Chunk Brownies

WHITE CHOCOLATE CHUNK BROWNIES

1 (3.5 ounce) bar white chocolate (Lindt)
1 cup all-purpose flour
2/3 cup Dutch-process cocoa
1/2 teaspoon baking powder, preferably non-aluminum
1/4 teaspoon salt 5 tablespoons unsalted butter
2/3 cup sugar
2/3 cup firmly packed dark brown sugar
1 teaspoon instant espresso powder (Medaglia d'Oro)
1 (21/2-ounce) jar Gerber's baby food prunes
1 large egg
2 large egg whites
2 teaspoons pure vanilla extract

Adjust an oven rack to the center position and preheat the oven to 325 degrees. Butter a 9-inch square baking pan.

With a large sharp knife, cut the white chocolate bar into pieces along its marked lines, then cut each piece crosswise in half; set aside. Sift the flour, cocoa, baking powder and salt together; set aside.

Melt the butter in a medium-heavy saucepan over low heat. Remove from the heat and stir in both sugars, the espresso powder and the prunes with a wooden spoon. Stir in the egg and egg whites one at a time, until thoroughly incorporated. Stir in the vanilla. Add the flour mixture and stir until thoroughly moistened. Stir in the white chocolate. Spread the batter evenly in the prepared pan.

Bake for 30 minutes, or until a toothpick comes out with a few moist crumbs attached; do not overbake. Cool completely on a wire rack, and cut into 16 squares with a sharp knife.

Makes 16 brownies
Source: Baking in America: Traditional and Contemporary Favorites from the Past 200 Years by Greg Patent