White Chocolate Brownie Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

Melt Butter and White Chocolate

In a medium saucepan over low heat, melt the unsalted butter and 2 cups of white chocolate chips, stirring constantly until smooth. Remove from heat and let it cool slightly.

Combine Sugar and Eggs

In a large mixing bowl, add the granulated sugar. Pour in the melted butter and white chocolate mixture, whisk until combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.

Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.

Bake the Brownies

Pour the brownie batter into the prepared baking pan. Smooth the top with a spatula and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Cut

Once baked, remove from the oven and let the brownies cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before cutting into squares.

Heat the Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.

Melt White Chocolate

Remove the saucepan from heat and add 1 cup of white chocolate chips to the hot cream. Let it sit for a minute, then stir until smooth and creamy.

Serve the Brownies

Place a warm brownie square on a plate. Drizzle with warm chocolate sauce, add a scoop of vanilla bean ice cream on top, and finish with a generous dollop of real whipped cream.