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.