White Chocolate Brownies

Instructions

1. 1

   Preheat the oven to 160°C. Line an 18cm square baking tin with parchment paper.

   Tip: Use a parchment paper to prevent the brownies from sticking to the tin.

2. 2

   Melt the unsalted butter and white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Ensure the white chocolate is melted and smooth before proceeding.

3. 3

   In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt.

   Tip: Whisk the dry ingredients together well to ensure they are evenly distributed.

4. 4

   In a large bowl, whisk together the eggs, milk, and vanilla extract.

   Tip: Whisk the wet ingredients together well to ensure they are evenly combined.

5. 5

   Add the dry ingredients to the wet ingredients and stir until just combined.

   Tip: Avoid overmixing the batter.

6. 6

   Fold in the melted white chocolate and semi-sweet chocolate chips.

   Tip: Use a rubber spatula to fold the chocolate into the batter.

7. 7

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Use a spatula to spread the batter evenly.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

   Tip: Avoid overbaking the brownies.

9. 9

   Remove from the oven and let cool completely in the tin.

   Tip: Use a sharp knife or spatula to cut the brownies into squares once cooled.