This recipe comes from the kitchens of Collection Etienne. It was originally created for the Guittard Family Recipes Cooking with Chocolate cookbook and has become a favorite of Gary Guittard, President and CEO of the Guittard Chocolate Company. Big bites of milk, white and dark chocolate are encapsulated in this rich, custardy white brownie.
36 - 1 ¼ inch squares
6 tablespoons butter (3/4 stick)
1 ½ cups (9 ounces) Collection Etienne 31% Cacao White Chocolate wafers, divided
2 large eggs
½ cup sugar
1 teaspoon vanilla
¼ teaspoon salt
1 cup unsifted all-purpose flour
½ cup (3 ounces) Collection Etienne 38% Cacao Milk Chocolate wafers
½ cup (3 ounces) Collection Etienne 61% Cacao Semisweet Chocolate wafers
Preheat oven to 325ºF. Line an 8-inch square pan with foil.
Melt butter with 1 cup (6 ounces) White Chocolate wafers 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, vanilla and salt at high speed until very pale and thick, about 2 - 3 minutes. Blend in melted mixture on low speed. Mix in flour just until combined. Stir in remaining ½ cup White Chocolate wafers, and the Milk Chocolate and Semisweet Chocolate wafers. Spread in prepared pan.
Bake 35-40 minutes, or until toothpick inserted in center comes out almost clean. The top will be crusty and browned. Best if allowed to cool overnight for the chocolate to set before cutting into squares.