1/2 cup butter
4 ounces white chocolate baking bar, chopped
2 large eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1 1/2 teaspoons vanilla
1 1/4 cups all purpose flour
2 oz semi-sweet chocolate, cut into chunks
1 ounce semisweet chocolate
2 teaspoons butter or margarine
Heat oven to 350 degrees. Line a 9 inch round metal cake pan with foil and spray foil with cooking spray.
Melt the butter and half (2 oz) of the white chocolate together in a heat proof bowl set over a saucepan of simmering water. Alternatively, you can melt the butter in the microwave, add the white chocolate to the hot melted butter, stir well then microwave at 30 second intervals until melted. Let cool slightly.
Combine eggs, salt and sugar in a mixing bowl and beat with a hand-held electric mixer for about 3 minutes or until lighter in color and slightly thicker. Add melted white chocolate mixture and vanilla and mix well, then gently stir in the flour. Fold in remaining 2 ounces white chopped chocolate plus the 2 oz of melted semi-sweet. Spread in prepared pan.
Bake for 23-28 minutes (mine took 28) or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
In a heat proof bowl set over a pan of barely simmering water, melt glaze ingredients until smooth, stirring often. Drizzle over brownies or transfer to a freezer bag, snip off the tip, and squeeze over brownies. Let stand until set. Cut into 18 wedges.