Gluten Free White Chocolate Brownies

🧂 Ingredients

• 4 squares Ghirardelli white chocolate baking bar
• 2 sticks unsalted butter

  melted (1 cup)
• 2 cups granulated sugar
• 1 1/2 cups gluten free flour

  (see now below)
• 4 large eggs
• 1 cup pecans

  or walnuts, chopped
• 3 tbsp. unsalted butter

  ½ cup semi-sweet chocolate chips
• 1 square Ghirardelli white chocolate baking bar
• 2 cups powdered sugar
• 3 tbsp. 2% milk
• dash sea salt
• 1 tsp. vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

• 1 Melt butter and white chocolate in a small saucepan over low heat.
• 2 Cool.
• 3 Pour white chocolate mixture into a large mixing bowl.
• 4 Add eggs and granulate sugar and whisk to combine.
• 5 Stir in flour and nuts with a wooden spoon until well combined.
• 6 Grease a large 11x17" jelly-roll cookie sheet.
• 7 Bake at 350° for 25-30 minutes or until toothpick inserted in center comes out
  clean.
• 8 Allow brownies to cool before adding icing.
• 9 Melt butter and white chocolate in a medium saucepan over low heat.
• 10 Remove from burner.
• 11 Add powdered sugar and milk and whisk to combine.
• 12 Then add a dash of salt and vanilla.
• 13 Rapidly spread white chocolate icing over cooled brownies quickly so frosting
  stays smooth.
• 14 Allow icing to set completely.
• 15 Melt chocolate chips in a microwavable bowl for 30 seconds.
• 16 Stir and microwave again an additional 30 seconds.
• 17 Stir again and then microwave an additional 10-15 seconds or so until chips melt
  completely.
• 18 Cut brownies and place on a cookie rack.
• 19 Lightly drizzle semi-sweet chocolate chip glaze over top of each individual
  brownie.
• 20 Allow chocolate to set again before serving.

Nutrition Info