warm chocolate sauce, vanilla bean ice cream, real whipped cream

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

Preheat the Oven

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.

Melt Butter and White Chocolate

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.

Combine Sugar and Eggs

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.

Mix Dry Ingredients

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.

Bake the Brownies

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.

Cool and Cut

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

Heat the Cream

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.

Melt White Chocolate

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.

white chocolate brownie

Recipe information

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