White Chocolate Brownies

(adapted from Anna Olsen, Sugar, Food Network Canada)
Makes 12 squares

• 1/3 cup unsalted butter, cut in pieces
• 8 ounces white chocolate, chopped
• 2 eggs
• 1/2 cup sugar
• 1/2 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt
• heaping 1/2 cup bitter-sweet chocolate chips

1. Preheat oven to 350° F.
2. Butter and line a 9-inch baking pan with butter and parchment.
3. Place butter in a medium-sized, heat-proof bowl. Place bowl over a pot of barely simmering water, melt butter halfway.   Add 4 ounces of the white chocolate and stir until chocolate has melted. Remove from heat and add in the remaining 4 ounces of chocolate.  Stir until chocolate has melted and mixture is smooth.
4. Place sugar and eggs in a large bowl.  Using a hand-held electric mixer on high speed beat sugar and eggs until pale and thick, about 3 minutes.  Reduce speed to medium and add vanilla and chocolate mixture, beat just to combine.
5. In a separate bowl, using a fine-mesh sieve, sift flour, baking powder and salt.  Add to egg mixture and beat until smooth.
6. Add chocolate chips, using a spatula, stir to just combine (do not over stir).
7. Pour batter into prepared pan and bake for 25 to 30 minutes or until a cake tester inserted into centre comes out clean.  Place on wire rack to cool completely. Remove from pan and cut into squares.