Hello lovely people, I am back with a very simple and quick recipe for white chocolate brownies. Truly a slice of heaven. Valentines day is coming up, so why not bake these for your loved one(s)?!
When I was younger, I used to have an obsession with white chocolate brownies, and I kid you not, I would make them at least every other week – I was hooked. Now that I am a little bit older, I no longer eat these twice a month but I also decided to add chopped and toasted walnuts for that extra crunch and flavour. Adding nuts is totally optional, but I highly recommend it. Either way, with or without, these brownies will still have you dreaming about them days after you try them.
I wanted to make these brownies a little fancier (since I’m sooo extra), and I whipped up some heavy cream with Madagascar vanilla bean paste to pipe on top using a petal tip. I also tempered about 100 grams of chocolate chips and spread it on parchment paper to create the chocolate triangles. In order to achieve shinier chocolate decorations, I should have used acetate sheets, but sadly… I didn’t have any, so parchment was going to have to do. Overall, I think these went great and I am still as in love with these brownies as I was 5 years ago.
White Chocolate Brownies
230g (1-3/4 cups) white chocolate chips
114g (1/2 cup) butter
75g (1/2 cup) sugar
160g (1-1/4 cup) flour
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
75g (1/2 cup) semi-sweet chocolate chips
63g(1/2 cup) toasted walnuts, roughly chopped (optional)
- Grease and line an 8×8″ square pan.
- Preheat oven to 180C/350F
- Melt the white chocolate and butter together in a stainless or glass bowl on top of a small saucepan of simmering water. Make sure the water does not touch the bottom of the bowl.
- Take off heat, and stir in your granulated sugar.
- Add in your eggs and vanilla extract after the sugar is fully incorporated.
- Whisk in your sifted flour, baking powder, and salt until just combined — do not over mix!
- Fold in the chocolate chips and walnuts (if adding), and pour into your prepared pan.
- Bake for 30 min or until a skewer comes out mostly clean (do not over bake to achieve that slightly fudgy brownie texture).
- Let it cool, decorate (optional), and enjoy any way you like!!
Note: brownies without whipped cream can last 3-4 days at room temperature in an airtight container. To store longer, freeze in an airtight container for up to 4 months. Brownies with whipped cream must be stored in the fridge immediately (also in an airtight container)