White Chocolate Chunk Brownies

It goes without saying that Italians know good food – they have high expectations when it comes to what they eat, which are (not surprisingly) formed when they are young. Italian children grow up eating fluffy, olive oil-y pizza bianca for snack, enjoying a primo and a secondo at dinner, and frequenting their nearest gelateria for an artisanal gelato. That being said, they do as far as I’m concerned miss out on one delicious American kid staple – the brownie. Ah, the brownie, the star of many of my memories growing up. For example, brownies were part of one of my first cooking experiences – when I was little, I remember my mom would let me stir together the brownie ingredients and pretend not to see me as I snuck spoonfuls of batter (everyone knows after all that the batter is one of the best parts of the brownie). The cafeteria at my school sold homemade brownies baked by the grandmother of one of my classmates, oversized chocolate-y confections that cost $1 a piece, that proved to be a bright spot in the tough Middle school days. In the summer, my sister, brother and I would make brownie sundaes, topping still warm brownies with scoops of Ben and Jerry’s Ice Cream (usually Phish Food or Chocolate Mint Cookie flavor). 

Despite the fact that I’m now older and living in Italy, I find that brownies still work the same magic—bringing a batch to work for my colleagues on a Monday morning is sure to put everyone in a good mood, and introducing them to Italian friends here (often in the form of this pie) has been fun too. 

So whether you are an Italian or American, it goes without saying that everyone should have a good brownie recipe in their repertoire. Note that there is no one recipe for a brownie – there are fudgier, denser brownies while others are cake-y; some are made with cocoa powder, others with melted chocolate; some are made with walnuts, others with chocolate chips. The recipe for today makes fudgier brownies and has the addition of white chocolate chunks to make these a bit more elegant than your usual brownie. These would be great on their own, served with strawberries for a chic dessert, or used as the base for a brownie sundae. Better yet, these would be a great homemade gift for Valentine’s Day – more interesting than the usual box of chocolates and more creative than the usual bouquet of flowers. Enjoy everyone!



4 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
5 ounces good-quality white chocolate, chopped


Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.

Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan. 

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.) Makes 12 large brownies.

Recipe from www.epicurious.com.


  1. These look AMAZING, Francesca!!! Brownies are definitely my favorite dessert!

  2. Ciaooo! Give these a try they're awesome!!! I'll be posting another Valentine's Day recipe this week so look for that! xoxo