Spiced White Chocolate Brownies

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  • Makes: 32 brownies
  • Prep: 25 mins
  • Bake: 30 mins 350°F

Spiced White Chocolate Brownies

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside. In a medium bowl stir together the flour, baking powder, the 1 teaspoon cardamom, the 1 teaspoon cinnamon, ground ginger, and salt; set aside.
  2. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping bowl occasionally. Beat in eggs, rum (if using), and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in white baking chocolate and crystallized ginger. Spread batter evenly into prepared baking pan.
  3. Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. If desired, sprinkle lightly with powdered sugar and ground cardamom. Cut into bars.

From the Test Kitchen

TO STORE:

Layer brownies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.

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Nutrition Facts (Spiced White Chocolate Brownies)

  • Per serving:
  • 171 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 36 mg chol. ,
  • 92 mg sodium ,
  • 23 g carb. ,
  • 0 g fiber ,
  • 15 g sugar ,
  • 2 g pro.
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