Name: Moxies Beaver Creek Restaurants White Chocolate Brownie Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 85 g unsalted butter; 150 g granulated sugar; 2 to taste large eggs; 1 tsp vanilla extract; 90 g all-purpose flour; 10 g cornstarch; 1 pinch salt; 120 g white chocolate chips or finely chopped white chocolate; 60 g bittersweet or semisweet chocolate; 60 ml heavy cream; 1 tsp light corn syrup or honey (optional, for shine); 120 ml heavy whipping cream; 15 g powdered sugar; 1 tsp vanilla extract; 300 g french vanilla ice cream; 2 to taste fresh mint leaves (optional)

Method

Brownie

Prepare

Preheat oven to 180°C (350°F). Line an 18 x 18 cm (7 x 7 in) square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.

Melt the butter in a heatproof bowl set over a gentle simmer (double boiler) or in short bursts in the microwave, stirring until smooth. Remove from heat and allow to cool slightly (about 2 minutes).

Whisk the granulated sugar into the warm melted butter until combined. Add the eggs one at a time, whisking vigorously after each addition until mixture looks glossy. Stir in the 1 tsp vanilla extract.

Sift together the all-purpose flour, cornstarch and pinch of salt. Fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.

Fold in 100 g of the white chocolate chips (reserve ~20 g for sprinkling on top) until evenly distributed.

Pour batter into the prepared pan, smooth the top, and scatter the reserved white chocolate pieces over the surface. Bake for 20–25 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (avoid baking completely dry).

Remove from oven and let cool in the pan on a wire rack for 15–20 minutes. Use the parchment overhang to lift the brownie from the pan and allow to cool further for about 10 minutes before slicing. For warm-serving, slice shortly before plating.

Chocolate Sauce

Chop the bittersweet or semisweet chocolate finely and place it in a small heatproof bowl.

Heat the 60 ml heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edge—do not boil. Pour the hot cream over the chopped chocolate and let sit for 1 minute to soften.

Gently stir the chocolate and cream together from the center outward until smooth and glossy. Stir in 1 tsp corn syrup or honey if using for extra shine. Keep warm until plating; if it thickens, reheat gently.

Whipped Cream

Chill a mixing bowl and whisk or beaters in the fridge for 10 minutes to help the cream whip faster (optional). Pour 120 ml chilled heavy cream into the bowl, add 15 g powdered sugar and 1 tsp vanilla extract.

Whip by hand or with an electric mixer on medium-high speed until soft peaks form. Do not overwhip; you want light, billowy cream that holds shape but still yields.

To Serve

Warm a portion of the chocolate sauce if needed. Cut the brownie into two equal portions (for 2 servings). Place one warm brownie piece onto each dessert plate.

Spoon or drizzle 1–2 tablespoons of chocolate sauce over each brownie, allowing some to run onto the plate. Add approximately 150 g french vanilla ice cream (about one generous scoop or 75 g per serving) beside each brownie.

Top each ice cream scoop with a generous dollop (about 60 ml) of fresh whipped cream. Garnish with a small sprig of fresh mint if desired. Serve immediately while brownie is still slightly warm.