Godiva Brownies
This recipe guides you in creating rich, decadent Godiva Brownies. Featuring a blend of granulated and brown sugars, unsalted butter, and the unique touch of Godiva white chocolate liqueur, these brownies are studded with white chocolate chips, promising a moist and luxurious dessert experience perfect for sharing.
Equipment
- 2 Mixing Bowls One large for wet ingredients, one medium for dry.
- 1 Electric Mixer Stand mixer or hand-held for creaming butter and sugars.
- 1 9x13 inch Baking Pan Standard size for brownies.
- 1 Rubber Spatula For scraping bowls and folding in chips.
- 1 Measuring Cups and Spoons Essential for accurate dry and liquid ingredient measurement.
Ingredients
Main
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cups granulated sugar such as Pioneer
- 1 1/4 cups packed brown sugar such as Pioneer
- 1 teaspoon vanilla extract
- 3 tablespoons Godiva white chocolate liqueur
- 3 eggs
- 2 cups white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy.
- Beat in the vanilla extract and Godiva white chocolate liqueur until they are well combined with the butter and sugar mixture.
- Add the eggs one at a time to the wet ingredients, beating well after each addition until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Using a rubber spatula, gently fold in the white chocolate chips until they are evenly distributed throughout the batter.
- Pour the brownie batter evenly into the prepared baking pan, spreading it to the edges with your spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs (not wet batter).
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting them into squares and serving.
Notes
1. Ensure your butter is truly softened to room temperature for optimal creaming with the sugars; this creates a lighter, airier texture. 2. When incorporating the dry ingredients, mix only until just combined. Overmixing will develop gluten, leading to tougher, less tender brownies. 3. For an extra fudgy brownie, slightly underbake them; a toothpick inserted into the center should come out with moist crumbs, not completely clean. 4. The Godiva white chocolate liqueur adds a sophisticated depth; if unavailable, a high-quality vanilla extract and a touch more white chocolate chips can be substituted, though the unique flavor profile will differ. 5. Always allow brownies to cool completely before cutting for clean, precise slices.