With Greg’s birthday fast approaching I began searching for cake recipes. After much research my anxiety began to build and flashbacks of the epic red velvet sludge started to haunt me. With the sobering realization that any cake I have attempted to bake on my own has resulted in utter failure I began to review my options. I had already gone the Jello route for Valentine’s Day so I couldn’t repeat it so soon. I usually manage to bake a decent batch of brownies but Greg is not a fan of chocolate. That’s when I had an epiphany; White chocolate brownies!
As I searched my pantry for ingredients I came across a bag of pistachios. I also found a container full of dried apricots and I could almost taste their tartness pairing perfectly with the saltiness of the pistachios and the sweetness of the white chocolate.
After embodying a tornado and completely destroying my once clean kitchen my white chocolate brownies emerged from the oven a beautifully golden success! I had decided that icing the brownies would result in a complete sugar overload so instead I searched the internet for alternative decorating ideas and came across this wonderful post.
I made several piped butterscotch butterflies and also wrote some words in cursive writing, including Greg’s name. As delicate as they are, I knew I would break or drop some of them, and most likely Greg’s name, so I made several. Unfortunately the first one fell out of the freezer when Greg saw his name next to a frozen banana and I dropped the second one. So in the end I had some struggles but I would say overall this baking experience was a success.
2 cups all purpose flour
1 Tsp. salt
12 ounces white chocolate chips
1 cup salted butter, cut into small pieces
1 ½ cups granulated sugar
½ cup tightly packed light brown sugar
5 eggs, room temperature
1 Tsp vanilla extract
1 Tsp almond extract
½ cup dried apricots, chopped
½ cup pistachios, chopped
Preheat oven to 350
Butter and flour the bottom and sides of a 9×13 inch glass dish. Set aside.
In a medium bowl mix flour and salt. Set aside.
Place chocolate chips and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally.
Once the chocolate and butter are melted and fully combined turn off heat. With the bowl still on top of the saucepan, stir in sugars. Once combined remove from heat.
Whisk 3 eggs into chocolate mixture. Add remaining eggs, vanilla and almond extract and continue to whisk until combined.
Using a rubber spatula, combine flour mixture and fold until flour is fully mixed in. Add pistachios and apricots and stir lightly just to combine.
Pour batter into prepared 9×13 baking dish. Bake on the centre rack of the oven for 20 minutes. Rotate dish and bake for an additional 20 minutes.
Let cool completely before cutting.