While I am on the record as a white chocolate hater, I just can’t resist a good sale. Tucked into the back of all Williams-Sonoma stores is a rack or two of discounted goods. Forget the silicone trivets, holiday plates, scented dish soap and decorative towels–I head straight for the food. W-S discounts by half any food items about to expire. It’s the perfect time to buy things like Guittard chocolate, or smoked paprika. This week, I scored a box of Guittard milk discs and 3 boxes of Guittard white discs. But back to the first line: I don’t even like white chocolate! I now needed to find a way to use 36 ounces of expiring-in-December, yet fine quality, white chocolate…using the milk chocolate won’t be a problem.
My backyard key limes provided inspiration: the mild character of white chocolate pairs well with citrus. Why not make a key lime/white chocolate brownie? I started with this Crazy Blond Brownie recipe from King Arthur, with some citrus & white chocolate modifications. The resulting bars are mostly chocolate & nuts held together by a bit of blondie batter.
Key lime blondies
- 2 cups brown sugar, packed
- 1 T key lime zest, finely grated (use a Microplane; from 4-6 key limes)
- 1 stick (1/2 cup) unsalted butter
- 2 large eggs
- 1/4 cup key lime juice (from 4-6 key lime)
- 1/2 tsp vanilla extract
- 1 cup white whole wheat flour
- 3/4 cup unbleached all purpose flour
- 2 tsp baking powder
- 12 oz white chocolate discs (I like Guittard brand)
- 1 cup chopped pecans, toasted
- 1 cup chopped macadamia nuts, toasted
Heat oven to 350. Line a 9 x 13 inch baking pan with foil; grease lightly. Place the brown sugar in a bowl; rub the zest into the brown sugar vigorously with the back of a spoon, until the sugar is fragrant. Melt the butter in a medium saucepan; remove from heat and cool to just barely warm. Stir the brown sugar & zest into the melted butter (in the saucepan); continue stirring until smooth. Beat in eggs, one at a time, then vanilla extract and key lime juice.
In a separate bowl, stir together flours & baking powder, then add to the mixture in the saucepan. Use a rubber spatula to combine thoroughly, then stir in the white chocolate & nuts. Spread the mixture evenly into the greased, foil-lined pan. Bake for 35-40 minutes until lightly browned.