Recipe by Dr. Jenny
According to AAA Living magazine, "from more than 350 recipes, Godiva Brownies by Teri Rasey-Bolf...won the 19th annual 'Michigan's Best' baking contest sponsored by Zehnder's of Frankenmuth." I made these brownies last night for Thanksgiving. I followed all of the directions, and baked the brownies in a 9 x 13" glass baking dish. After 30 minutes, my brownies were still gooey in the middle. I took them to my parents' house and warmed them at 200 F for another 15 minutes, hoping to solidify the middle. They still were pretty goey inside, but everyone loved them. I am not sure if they are supposed to be that way (they tasted delicious, though), so if anyone has any suggestions, they would be appreciated! Also, all I had on hand was salted butter, so I just eliminated the 1/2 tsp of salt called for in the ingredients.
Top Review by Muffin Goddess
Lovely bars! They're more blondie than brownie, but they're wonderful no matter what they're called! I did find that they were beyond gooey at the 30 minute mark (the center was still liquid), so I turned the temp down to 300 and baked them for about 20 minutes more, until the middle no longer jiggled when I moved the pan. I was worried that the edges would be burned, but they were just nice and golden brown and chewy. They were like underdone cookie dough in the middle on the first day (not a bad thing!), but I had a couple of leftover pieces that I stuck in the fridge, and they were more chewy and less gooey the next day (also very good). When warm, they're perfect with a little scoop of ice cream on top. Couple of subs due to what I had on hand: my Godiva liqueur was the chocolate variety, not white, and I only had 1/2 cup of white chips, so I used regular chocolate chips for the remainder. I brought these for a work birthday party, and these were the first things to disappear. I will most definitely be making these again, thanks for posting! Made for the Emerald City Shakers for ZWT7
- 532.32 ml all-purpose flour
- 12.32 ml baking powder
- 2.46 ml salt
- 177.44 ml unsalted butter, softened
- 295.73 ml granulated sugar (such as Pioneer)
- 295.73 ml packed brown sugar (such as Pioneer)
- 4.92 ml vanilla extract
- 44.37 ml Godiva white chocolate liqueur
- 3 eggs
- 473.18 ml white chocolate chips
Directions See How It's Made
- Preheat oven to 350°F.
- Grease a 9 x 13 inch pan.
- In a small bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter, white sugar, brown sugar, vanilla extract, and Godiva Liqueur until smooth.
- Beat in the eggs, one at a time, then stir in the flour mixture.
- Mix in the white chocolate chips.
- Spread the batter evenly into the prepared pan.
- Bake for 30 minutes. Cool in the pan on a wire rack. When completely, cooled, cut into squares.