Friday, January 31, 2014

White Chocolate Brownies

After reading David Lebovitz's "The Sweet Life in Paris," I've become slightly obsessed with French food and culture.  So when he posted this fabulous recipe, which originated in a French magazine, I knew I had to try it.  I'm kind of picky when it comes to white chocolate because sometimes it tastes artificial or overly sweet. But with highly quality Ghirardelli white chocolate, these brownies are a welcome deviation from traditional brownies - they're moist and chewy and the lemon zest gives it a perfect zing. 

Above: Nobody said this was a healthy recipe.  With over a stick of butter, this recipe is classically French.
Below: I baked the batter for exactly 30 minutes.  Depending on your oven, monitor the crust color to prevent over-baking, or worse, drying out. Nobody likes dry cake. 


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