white chocolate chinese five spice brownies

Sorry to interrupt your previous scheduled ultimate cupcake series but i would like to give you some chocolate.

Obviously I love you. alot. because that's alot of chocolate. 

 Since you beared with me through that extreme title, I know you mean business to let's get to it.

 I've always been obsessed with chinese five spice. it's spicy, sweet, striking and ultimately delish. i put it everwhere. in cake and whoopie pies, frosting and now: in some extra fudgy brownies. yay life.

So take a leetle bit of that, and some white chocolate and all that other chocolate and some sugar and WA-BAM.

 Extra fugdy, gooey brownies with that crispy top and chewy edges. Let's be honest, you don't need a Valentine, you need these brownies.
That's my story and I'm sticking with it. Sorry boys.

Fudgy White Chocolate and Chai Brownies makes a 9x9 pan [adapted from david lebovitz]

Ingredients-
85 grams/6 TBSP salted butter
8 oz of bittersweet or semisweet chocolate [chopped]
140 grams/1/2 cup + 2 TBSP granulated sugar
1 tsp vanilla
1/4 tsp salt
2 large eggs [room temperature]
35 grams/1/4 cup ap flour
1/2 tsp chinese five spice
90 grams/1/2 cup white chocolate chips

Directions-
Preheat the oven to 350 degrees.
Line a 9x9 pan with parchment paper and grease lightly.
In a double boiler, melt the chocolate with the butter until smooth. Beat in the sugar until cooled to the touch.
Beat in the two eggs, vanilla, and salt until it becomes smooth and no longer grainy.
Sift in the flour, and chinese five spice and stir quickly until combined. Add the white chocolate chips, saving a few for the top and stir until well mixed.
Pour into the pan and smooth the top with your spatula. Sprinkle with remaining chips.
Bake for 28 minutes or til the top is set. Let cool completely.
Remove from the pan and cut into sixteen squares. devour.