When she has too much time between freelance assignments, Alyssa teaches herself to cook. The blog is a mishmash of fun photos (mostly not taken by her), coy storytelling in which she omits nearly everything about her personal life (as if she were saving it for the book) and the occasional recipe. It's fun, but you wouldn't learn a lot about cooking from it.
Any idea how to keep chips suspended in batter as the brownies bake?
White Chocolate-Raspberry Brownies
Adapted from Fat Witch Brownies by Patricia Helding
Using a double boiler or a small metal bowl over simmering water, melt the butter, milk and bittersweet chocolate. Set aside the mixture to cool.
Whisk together the eggs, sugar and vanilla in a medium bowl, then whisk in the butter/chocolate combination.
Sift together the flour and salt into the mixing bowl, when stir thoroughly to combine. Add the white chocolate chips and then stir again.
Pour half the batter into the pan, then do your best to spread the preserves over the batter--mine wanted to clump. Then add the other half of the batter, smooth it so it's even and bake for about 35 minutes or until a toothpick comes out clean.
Cool on a baking rack. Makes 12 good-size brownies.