From the menu of … Muss & Turner’s, 1675 Cumberland Parkway S.E., Smyrna. 770-434-1114, www.mussandturners.com
Q: I love the white chocolate brownies at Muss & Turner’s. Do you think they might share the recipe? I enjoy your column. Thank you. — Carolyn Brancato, Marietta
A: We’re always glad to hear from our readers, especially with compliments. And so were the folks at Muss & Turner’s. They quickly shared the recipe in the size they make at the restaurant — four times the quantity given here. At the restaurant they use chocolate pistoles which are coin-shaped pieces of chocolate. If you can’t find pistoles, the more easily available white chocolate chips will work as well. And more good news, no mixer required.
Chef and partner Todd Mussman gets credit for creating this recipe which has been on the menu for more than nine years.
Muss & Turner’s White Chocolate Brownies
3/4 pound unsalted butter
1/2 pound white chocolate pistoles or chips
2 1/2 cups granulated sugar
1 1/2 cups cake flour
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
Using a double boiler, melt butter and chocolate together. Once melted, remove from heat and cool slightly.
In a large bowl, combine butter-chocolate mixture and sugar. Beat until just combined. One at a time, beat in eggs. Add flour gradually and beat until just combined. Pour batter into prepared baking dish. Bake 20 minutes and rotate baking dish front to back in oven. Bake 20 minutes more or until brownies are just baked through. Cool on a wire rack before cutting. Makes: 15 brownies
Per brownie: 447 calories (percent of calories from fat, 50), 5 grams protein, 52 grams carbohydrates, trace fiber, 25 grams fat (16 grams saturated), 135 milligrams cholesterol, 53 milligrams sodium.
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