Ingredients for White Chocolate Brownie With Chocolate Sauce
- Unsalted Butter
- 12 ounces white chocolate, finely chopped (8 ounces for brownie batter, 4 ounces for folding in)
- 2 large eggs
- Pinch of salt
- 1 cup granulated sugar
- Vanilla Extract
- 1 cup all-purpose flour
- 4 ounces bittersweet chocolate, chopped
- Heavy Cream
- Granulated Sugar
- Dark Brown Sugar
- Unsweetened Cocoa Powder
- Strong Coffee
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How to Make White Chocolate Brownie With Chocolate Sauce
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- Melt 1/2 cup (1 stick) unsalted butter in a small saucepan over low heat. Remove from heat and stir in 8 ounces finely chopped white chocolate until melted and smooth.
- In a large bowl, beat 2 large eggs with a pinch of salt until light and frothy. Gradually add 1 cup granulated sugar, beating for 2 minutes until pale and thick.
- Stir in the melted white chocolate mixture and 1 teaspoon vanilla extract. Gently fold in 1 cup all-purpose flour until just combined.
- Fold in 4 ounces chopped bittersweet chocolate and 4 ounces chopped white chocolate. Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely on a wire rack before cutting into squares.
- For the chocolate sauce: Combine 1 cup heavy cream and 2 tablespoons unsalted butter in a saucepan over medium heat. Stir until butter melts and cream simmers.
- Remove from heat and whisk in 1/4 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, and a pinch of salt until smooth.
- Add 1 tablespoon instant espresso powder (optional) for a richer flavor. If sauce is too thick, thin with a teaspoon of warm water or milk.
- Serve warm brownies drizzled with chocolate sauce and a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
166g
Fat
83g
Carbs
18g
