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1 Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. 2 Stir 1 1/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips) in large heat-safe glass bowl set over saucepan of simmering water until melted and smooth, or use a microwave in 30 second increments. Set aside to cool slightly. 3 Stir flour, spices and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and rum. Mix in melted white chocolate. Stir in flour mixture just until blended being careful not to overmix. Fold in white chocolate chips and nuts. Gently fold in blueberries just until distributed evenly. Transfer batter to greased pan, spreading evenly. 4 Bake until top is golden and toothpick inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh berries or 45 minutes if using frozen berries. Cool in pan. 5 Cut into 16 squares and enjoy! Read more: http://www.food.com/recipe/white-chocolate-blueberry-brownies-with-almonds-449041#ixzz1EM6RoIM0.
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White chocolate callets — mousse, ganache, decorating
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White chocolate callets — mousse, ganache, decorating
Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party