Fudge-Like White Chocolate Brownies {topped with Handmade Chocolate Pumpkins}

These brownies are so delicious and topped with the chocolate pumpkins, they are the perfect fall dessert. When my daughter came on a recent grocery shopping trip with me, we both almost did a happy dance in the baking aisle. Our local Price Chopper had white chocolate chips from Chatfield's that were made in a nut free facility {and were also gluten free}. I was thrilled to find them as I knew they had to exist I just didn't know where to find them {besides online}. I immediately knew I had to find a yummy recipe to make using them and these brownies were just perfect. I've since even made White Hot Chocolate, LOVE! {recipe soon for that as well}

please note: my recipes are made to be gluten free and nut free, but you can easily substitute regular flour for the gluten free flour in the ingredients


    6 tablespoons butter {I use Earth Balance}
    1 cup white chocolate chips
    3/4 cups granulated sugar
    2 eggs
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    1 cup gluten free flour blend of  your choice

• Preheat oven to 350 degrees
• On low to medium heat, place a glass bowl to rest in a pan filled with a small amount of water. Melt the butter with the white chocolate and stir until smooth.
• Once smooth and melted, remove from the head, add sugar and mix well with a wooden spoon or silicone spatula {this is my preference}.
• Mix in the salt, vanilla, and eggs until incorporated. Stir in flour until well combined, scraping the sides often.
• Spread the batter into a greased 8" pan. Bake for 25-30 minutes. You may need to rest some aluminum foil over the brownies so they don't brown too much while baking. Let the brownies cool a bit before cutting into squares as brownies taste best when they're still a little warm.

MY PRESENTATION TIP: I found silicone ice cube trays at the $1 store in the shapes of pumpkins. I melted chocolate chips and poured them into the molds. I put them in the fridge to harden and they were ready to pop out after about 3 hours. If you need them sooner, you can always pop them in the freezer. Before serving the brownies, place a molded chocolate pumpkin on top {I used a little leftover frosting I had to hold them in place, but this isn't necessary}.

recipe adapted from one featured on backforseconds.com