WHITE CHOCOLATE BROWNIE

Brownie is one of the most popular dessert. There are so many types of brownies. The classic brownie is made with regular chocolate & cocoa powder. But, white chocolate brownies are made with white chocolate. Also, this is not a blondie. It is simply a brownie made with white chocolate.

Being a brownie and a white chocolate lover, this is one of my most favorite dessert. These white chocolate brownie has a rich fudgy, gooey texture with a perfect crackly top. It can also be loaded with white chocolate or walnuts according to our preference.

ABOUT THIS RECIPE:

Brownies has been my go-to birthday cake for years. I make so many different kinds of brownies. White chocolate brownie always tops my favourite list. I make this recipe quite often. It is really simple to make and, has a rich fudgy texture with the perfect crackly top. I’ve used 7″ square baking tray for this recipe.

*I’ve loaded it with white chocolate. Walnuts or almonds can also be used.

*I’ve used white compound in this recipe. Any baking white chocolate can be used.

INGREDIENTS FOR WHITE CHOCOLATE BROWNIE:

• WHITE COMPOUND – 175 GMS
• UNSALTED BUTTER – 150 GMS
• POWDERED WHITE SUGAR – 1 1/4 CUP
• EGGS – 2 WHOLE EGG & 1 YOLK
• VANILLA EXTRACT – 1 TSP
• MAIDA – 1 3/4 CUP
• SALT – 1 PINCH
• WHITE CHOCOLATE – 1 CUP

HOW TO MAKE WHITE CHOCOLATE BROWNIE:

• In a bowl, add 175 gms of white compound and 150 gms of unsalted butter.

• Melt them. You can either use a microwave or it can also be done on a double boiling method.

• In a separate mixing bowl, add 1 1/4 cup of powdered sugar, 2 whole egg and 1 yolk and 1 tsp of vanilla essence. Eggs has to be at room temperature.

• Mix them until, the sugar dissolves completely. You can use a hand mixer to mix them.

• Once it is mixed completely, add the melted butter and white compound mixture to it.

• Mix it again until, they are well combined.
• Sieve 1 3/4 cups of maida to the same mixing bowl. Also, add a pinch of salt to it.

• Mix them until, they are well combined. Mix it with a spatula or whisk. Do not overmix.

• Meanwhile, place the parchment paper in the baking tray. I’ve used 7″ square baking tray.
• Also, preheat the oven at 350F or 180C for 10 minutes.
• Add white chocolate chunks or white chocolate chips to the batter and, gently mix it.

• Pour the batter to the baking tray. Level it. You can also add some chocolate chips on top.

• Once the oven has been preheated, place the baking tray into the oven and, bake it at 350F or 180C for 40 – 45 minutes.
• After 40 – 45 minutes, remove it from the oven.

RICH FUDGY, GOOEY WHITE CHOCOLATE BROWNIE WITH A PERFECT CRACKLY TOP IS READY.

LET IT COOL DOWN COMPLETELY AND, THEN SLICE IT.

PRO TIPS:

• Any baking white chocolate can be used.
• Eggs and butter has to be at room temperature.
• Microwave the white compound and butter for 30 seconds. Remove the bowl and give it a mix. Microwave it for another 30 seconds only if needed. Do not overheat it. White chocolate can burn easily.
• The sugar has to be dissolved completely. It is better to use a hand mixer or stand mixer to mix it.
• Sieve the flour before adding it to the mixture.
• Once the flour is added, mix it gently. Use a whisk or spatula to mix. Do not overmix.
• I’ve used 7″ square baking tray for this recipe.
• Chopped walnuts or almonds can also be used instead of white chocolate.
• After 40 – 45 minutes, check it with a toothpick/knife. It has to stick to the toothpick but, it shouldn’t be watery. You should be able to roll it. More like a dough consistency.
• It took exactly 45 minutes to bake in the oven that I use. The time duration might vary depending on the oven.
• Check it after 35 – 40 minutes and, if it’s not done, bake it for another 5 to 10 minutes.

WHITE CHOCOLATE BROWNIE

Recipe by foodpassion1513Course: brownie, Dessert

Servings

9

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

200

kcal

Brownie is one of the most popular dessert. There are so many types of brownies. The classic brownie is made with regular chocolate & cocoa powder. But, white chocolate brownies are made with white chocolate. Also, this is not a blondie. It is simply a brownie made with white chocolate.
Being a brownie and a white chocolate lover, this is one of my most favorite dessert. These white chocolate brownie has a rich fudgy, gooey texture with a perfect crackly top. It can also be loaded with white chocolate or walnuts according to our preference.

Ingredients

• WHITE COMPOUND – 175 GMS

• UNSALTED BUTTER – 150 GMS

• POWDERED WHITE SUGAR – 1 1/4 CUP

• EGGS – 2 WHOLE EGG & 1 YOLK

• VANILLA EXTRACT – 1 TSP

• MAIDA – 1 3/4 CUP

• SALT – 1 PINCH

• WHITE CHOCOLATE – 1 CUP

Directions

• In a bowl, add 175 gms of white compound and 150 gms of unsalted butter.
• Melt them. You can either use a microwave or it can also be done on a double boiling method.
• In a separate mixing bowl, add 1 1/4 cup of powdered sugar, 2 whole egg and 1 yolk and 1 tsp of vanilla essence. Eggs has to be at room temperature.
• Mix them until, the sugar dissolves completely. You can use a hand mixer to mix them.
• Once it is mixed completely, add the melted butter and white compound mixture to it.
• Mix it again until, they are well combined.
• Sieve 1 3/4 cups of maida to the same mixing bowl. Also, add a pinch of salt to it.
• Mix them until, they are well combined. Mix it with a spatula or whisk. Do not overmix.
• Meanwhile, place the parchment paper in the baking tray. I’ve used 7″ square baking tray.
• Also, preheat the oven at 350F or 180C for 10 minutes.
• Add white chocolate chunks or white chocolate chips to the batter and, gently mix it.
• Pour the batter to the baking tray. Level it. You can also add some chocolate chips on top.
• Once the oven has been preheated, place the baking tray into the oven and, bake it at 350F or 180C for 40 – 45 minutes.
• After 40 – 45 minutes, remove it from the oven.
• RICH FUDGY, GOOEY WHITE CHOCOLATE BROWNIE WITH A PERFECT CRACKLY TOP IS READY.
• LET IT COOL DOWN COMPLETELY AND, THEN SLICE IT.

Notes

• Any baking white chocolate can be used.
  Eggs and butter has to be at room temperature.
  Microwave the white compound and butter for 30 seconds. Remove the bowl and give it a mix. Microwave it for another 30 seconds only if needed. Do not overheat it. White chocolate can burn easily.
  The sugar has to be dissolved completely. It is better to use a hand mixer or stand mixer to mix it.
  Sieve the flour before adding it to the mixture.
  Once the flour is added, mix it gently. Use a whisk or spatula to mix. Do not overmix.
  I’ve used 7″ square baking tray for this recipe.
  Chopped walnuts or almonds can also be used instead of white chocolate.
  After 40 – 45 minutes, check it with a toothpick/knife. It has to stick to the toothpick but, it shouldn’t be watery. You should be able to roll it. More like a dough consistency.
  It took exactly 45 minutes to bake in the oven that I use. The time duration might vary depending on the oven.
  Check it after 35 – 40 minutes and, if it’s not done, bake it for another 5 to 10 minutes.