white chocolate brownies

3 ounces (85 grams) semisweet or good white chocolate*, coarsely chopped (~.5 cup)
1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
2 large eggs
1 teaspoon (5 ml) vanilla
1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
2/3 cup (83 grams) all-purpose flour
1-inch heart or other shaped cookie cutter
Preheat oven to 350°F. Line an 8×8-inch square baking pan with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Butter foil.
Melt white or dark chocolate and butter together in a large bowl over a simmering pot of water (or in the microwave in 30 second bursts, stirring between each) until it is 90% melted; remove from heat and stir the mixture until it is smooth. (I do this too keep things from getting too hot.) Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes (for the dark chocolate version) and 30 to 35 minutes (for the white chocolate version).
Repeat this recipe with the other kind of chocolate and a second 8×8-inch square pan. If you don’t have two matching square pans (understandably) simply wait until you can remove your brownies from the pan as directed in the next step, and start again.

if using 100 unsweetened chocolate, increase sugar to 1 1/3 c

9x9 pan, bake 10-15 minutes less