9ounces(255g)white chocolate baking bars, not chips or almond bark, divided
½cup(113g)salted butter
⅔cup(141g)lightly packed brown sugar
⅔cup(141g)granulated sugar
3largeeggs
2teaspoonsvanilla extract
1 ½cups(213g)all-purpose flour
1teaspoonbaking powder
¼teaspoonsalt
1 ½cupscoarsely chopped pecans, divided
Instructions
Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
Chop the white chocolate into small pieces (about the size of small raisins). Put 6 ounces of the white chocolate (about 1 scant cup, depending on how small the chocolate is chopped - there should be about 1/2 cup remaining to stir into the batter later) in a large bowl with the butter. Microwave for a minute or two (watching closely so it doesn't burn and stirring every 30 seconds or so) until the mixture is smooth and completely melted.
Stir in the brown sugar and granulated sugar and mix well. Add the eggs and vanilla and mix until well combined.
In a separate bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients, mixing just briefly. Add 1 cup of the pecans and the remaining white chocolate pieces while there are still lots of flour streaks remaining. Stir until the batter is combined.
Spread the batter evenly in the prepared baking pan. Sprinkle the remaining pecans over the top. Bake for 35-40 minutes until the brownies are set on the sides and in the middle and a toothpick inserted in the center comes out clean or with just a few sticky crumbs.
Let the bars cool completely in the pan. Slice and serve or store covered at room temperature or in the refrigerator. They will stay moist for several days.
Notes
Chocolate: white chocolate chips do not melt well so don't use them in this recipe - baking chocolate is what you need (not almond bark). I use the Ghirardelli brand of white chocolate usually found above or nearby the chocolate chips in the baking aisle.