White Chocolate Brownie M Recipe
warm chocolate sauce, vanilla bean ice cream & real whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brownie Base
Warm Chocolate Sauce
Serving
Method
Brownie Base
Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Melt Butter and Chocolate
In a medium saucepan over low heat, melt the unsalted butter and white chocolate chips together until smooth. Stir frequently to prevent burning. Remove from heat and let cool slightly.
Mix Sugars and Eggs
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until well combined and slightly frothy.
Add Dry Ingredients
Sift in the all-purpose flour and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Bake
Pour the brownie batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool
Remove from the oven and let the brownies cool in the pan for at least 10 minutes before slicing into squares.
Warm Chocolate Sauce
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
Add Chocolate
Remove from heat and add the white chocolate chips to the hot cream. Stir until the chocolate is fully melted and the sauce is smooth.
Flavor
Stir in the vanilla extract and mix well. Keep warm until ready to serve.
Serving
Plate Brownies
Place a square of the warm white chocolate brownie on a dessert plate.
Add Ice Cream
Top the brownie with a scoop of vanilla bean ice cream.
Drizzle Sauce
Pour warm chocolate sauce over the ice cream and brownie.
Finish with Whipped Cream
Finish with a generous dollop of real whipped cream on top.