White Chocolate Covered Brownies, originally from the USA with a rich and enveloping flavor, enriched with melted white chocolate.
The recipe for these brownies is the classic one for the base, but the difference is made by the white chocolate drizzle and the colorful sugar pearls: they are perfect as an edible gift idea.
The particularity of brownies lies in their texture: almost crunchy on the outside and very soft inside (“chewy” as the English call them).
At the end of the recipe in the FAQ section, I answered some questions regarding substitutions and storage; if you have other doubts and do not find the answer to your question, write a comment or use the appropriate contact form.
Also try these very original variants of brownies:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 438.65 (Kcal)
- Carbohydrates 33.49 (g) of which sugars 18.04 (g)
- Proteins 6.79 (g)
- Fat 31.34 (g) of which saturated 19.62 (g)of which unsaturated 11.00 (g)
- Fibers 3.99 (g)
- Sodium 60.98 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for White Chocolate Covered Brownies
- 7 oz dark chocolate
- 6.5 oz butter
- 1 cup sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 pinch baking soda
- 1 tsp vanilla extract
- 1.75 oz white chocolate
- to taste sugar pearls
Tools
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- Bowls
- Saucepan
- Whisks
- Spatula
- Parchment paper
- Cake pan
- Cooling rack
White Chocolate Covered Brownies Recipe
This recipe is part of the collection Brownies and Blondies.
To prepare the base of the white chocolate covered brownies, follow the steps of the HALLOWEEN BROWNIES recipe.
Transfer the batter into a 20cm (8-inch) square cake pan; if you prefer, you can cover the base with parchment paper.
Bake the brownies in a static oven at 350°F on the central rack for about 25 minutes.
Let them cool for at least 30 minutes.
Divide the cake into 9 smaller squares about 2.5 inches each.
Then transfer the brownies to a cooling rack.
Melt the white chocolate in a double boiler, it will take about 5 minutes.
Distribute it on the brownies with a teaspoon: you can cover them completely or create a marbled effect.
Finish the white chocolate covered brownies with some sugar pearls.
Let the white chocolate dry before serving them.
White Chocolate Covered Brownies
Consult this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
If you love chocolate desserts, don’t miss the collection Chocolate and Cocoa Desserts.
FAQ
How long do they last?
You can store the brownies for 5-6 days in an airtight container.
Can I add nuts to the batter?
Sure! Almonds and hazelnuts go great with them! If you love experimenting, you can also try pecans and pistachios!
Can I flavor the brownies differently?
Of course, you can use coffee or a strong-flavored liqueur!
Also try the White Chocolate and Lemon Mousse!
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