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Two kinds of chips in a custardy white brownie. 

Yield: 16 two-inch squares
Working Time: 1 hour
This recipe contains: Eggs, Gluten, Dairy


1/2 cup butter

2 cups (12 ounces) Guittard Choc-au-Lait White Chocolate 

2 large eggs

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

1 cup unsifted all-purpose flour

1 cup (6 ounces) Guittard Real Semisweet Chocolate Chips


Preheat oven to 325ºF. Grease 8-inch square pan.

Melt butter with 2/3 cup vanilla milk chips in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside.

In large bowl of electric mixer, beat eggs, sugar, and salt at high speed until very pale and thick, about 5 minutes. Blend in melted mixture and vanilla at low speed. Mix in flour just until combined. Stir in remaining vanilla milk chips and semisweet chips. Spread in prepared pan.

Bake 35-40 minutes, or until toothpick inserted in center comes out almost clean. Top will be crusty and browned. Cover pan with foil if browning too quickly. Cool before cutting into squares.

Microwave instructions: Heat butter and 2/3 cup vanilla milk chips in small microproof bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth. Proceed as directed above.