White Chocolate Brownie Recipe

Prepare oven and pan

Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy lifting; lightly butter the parchment.

Melt butter and white chocolate

Place 115 g unsalted butter and 180 g white chocolate in a heatproof bowl set over a small pot of barely simmering water (double boiler) or microwave in 20-second bursts, stirring between, until smooth and combined. Remove from heat and let cool 2–3 minutes.

Mix sugar and eggs

Whisk 150 g granulated sugar and the 2 large eggs together in a separate bowl until combined and slightly thickened. Stir in 1 tsp vanilla extract.

Combine chocolate and egg mixtures

Pour the slightly cooled melted white chocolate and butter mixture into the egg-sugar mixture in a slow stream, stirring constantly to avoid cooking the eggs, until fully incorporated and glossy.

Fold in dry ingredients

Sift 100 g all-purpose flour and add a pinch of fine sea salt into the chocolate mixture. Fold with a spatula just until no streaks of flour remain. Do not overmix.

Optional cream cheese swirl

If using the cream cheese swirl: beat 60 g softened cream cheese with 1 egg yolk until smooth. Drop teaspoonfuls of the cream cheese mixture over the brownie batter in the pan and use a skewer to gently swirl for a marbled effect.

Bake

Spread batter evenly into the prepared pan. Bake on the center rack for 20–25 minutes, until edges are set and a toothpick inserted into the center comes out with a few moist crumbs (avoid fully dry).

Cool and portion

Allow the brownie to cool in the pan on a wire rack for 20–30 minutes. Use the parchment overhang to lift the brownie from the pan and transfer to a cutting board. Cut into 4 large squares while slightly warm or at room temperature.

While brownies bake or just before serving, make the sauce. In a small saucepan, heat 120 ml heavy cream over medium-low heat until it begins to steam and small bubbles form at the edge (do not boil). Remove from heat and add 90 g chopped white chocolate and 15 g butter. Let sit 1 minute, then whisk until smooth. Stir in 1 tsp vanilla extract. Keep warm over lowest heat or in a thermos; if it thickens, whisk in a splash of warm cream to loosen.

Make whipped cream

Chill a mixing bowl and whisk or beaters for 10 minutes if possible. Pour 120 ml heavy cream into the bowl with 1 tbsp icing sugar and 1 tsp vanilla extract. Whip to soft peaks (about 2–3 minutes with an electric mixer, longer by hand). Do not overwhip; stop when peaks hold shape but are still silky.

Plate

Place one warm brownie square on each plate. Top with one scoop of vanilla bean ice cream. Spoon warm white chocolate sauce generously over the brownie and ice cream so it glazes the brownie. Add a generous dollop or quenelle of freshly whipped cream to the side or on top.

Finish and garnish

Sprinkle 2 tbsp toasted white chocolate shavings or flakes over the whipped cream and sauce if using. Serve immediately while brownie and sauce are warm so ice cream melts slightly and textures contrast.