White Chocolate Brownie Recipe
Warm white chocolate brownie, French vanilla ice cream, chocolate sauce
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Ingredients
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White Chocolate Brownie
Chocolate Sauce
For Serving
Method
White Chocolate Brownie
- 1
Preheat the oven and prepare baking pan
Preheat oven to 350°F (175°C). Grease and line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- 2
Melt white chocolate and butter
In a heatproof bowl over a pot of simmering water (double boiler), melt 1.5 cups of white chocolate with 3/4 cup unsalted butter, stirring until smooth. Remove from heat and let cool slightly.
- 3
Mix sugars and eggs
In a large mixing bowl, whisk together 1 cup granulated sugar and 1/2 cup brown sugar with 3 eggs until pale and slightly thickened, about 2-3 minutes.
- 4
- 5
Add dry ingredients
Sift in 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- 6
Bake the brownies
Pour the batter into the prepared baking pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool completely in pan before cutting.
Chocolate Sauce
- 7
Heat cream
In a small saucepan, heat 1/2 cup heavy cream over medium heat until just beginning to simmer. Do not boil.
- 8
Add chocolate and butter
Remove from heat and add 1/2 cup semi-sweet chocolate chips and 1 tablespoon butter. Let sit for 1 minute to melt.
- 9
Stir and finish
Stir until smooth and glossy. Add 1/4 tsp vanilla extract and mix well. Set aside and keep warm.
For Serving
- 10
Plate and garnish
Cut cooled brownies into squares. Warm slightly if desired. Place a brownie square on a serving plate, top with one scoop of French vanilla ice cream, and drizzle with warm chocolate sauce. Garnish with white chocolate shavings if desired. Serve immediately.
