Posted 5/7/2010 9:15:37 PM
I've been making these brownies since they first appeared on the web site. The white chocolate flavor is superb. I leave out the nuts because I'm sensitive to nuts and I increase the glaze recipe by 1/2 because my family likes lots of frosting. For potlucks, I take a pan of these and a pan of the brownies on page 138 of the 1969 edition of The Betty Crocker Cookbook frosted with the Glossy Chocolate Frosting on page 125. Sometimes I take only one pan -I cut both pans of brownies and alternate the Triple Vanilla with the chocolate in a checkerboard pattern in the pan I'm taking (the rest stay at home for the family). They get rave reviews! Many people appreciate having a dessert without nuts. I've referred several people to the web site for this recipe.