white chocolate brownies

Fluffy and juicy, this is the recipe for the white chocolate brownie that I bring you today. We do it with condensed milk too, and I assure you that it is very moist and fluffy. If you do it just once, you will repeat a hundred times.

Originally, a brownie is a chocolate cake with nuts and without yeast, (it arose from a cook's mistake, who forgot to put yeast in the cake he was preparing). Thus, if we take it literally, the white chocolate brownie is not a pure brownie, but it is true that over time we have been nicknamed Brownie to the most varied chocolate biscuits and lacking chemical yeast (from brownies of hazelnuts to whole-grain brownies, blondies... and, in fact, some sponge cakes that do include some raising agent are even being called brownies ).

Condensed milk and white chocolate go together wonderfully, in addition to the fact that in this recipe condensed milk helps to obtain a very moist and appetizing cake.

Le Creuset tall Skillet iron skillet and Emile Henry dessert plates

White chocolate and condensed milk brownie recipe

Ingredients

• 200 grams of white chocolate
• 100 grams of butter
• 4 eggs
• 50 grams of sugar
• 1 tablespoon of vanilla essence
• 80 gr of wheat flour
• 110 ml of condensed milk*
• ½ tablespoon bicarbonate of soda ( see notes )
• A good handful of chopped walnuts (optional)

*As a topping, condensed milk looks great in this brownie, so I recommend having more on hand than you add to the mix when serving the brownie.

Le Creuset Skillet high iron skillet

Preparation

1. Chop the white chocolate. We put it in a bowl together with the butter cut into cubes and put it in a saucepan on the fire or in the microwave for a minute or two, until we see that the butter and part of the chocolate have melted. We mix well (you can melt the chocolate completely or leave some chunks, but it is important that if you heat it more to melt it completely, the mixture does not burn).
2. In another bowl or in the KitchenAid bowl, we introduce the 4 eggs and the sugar. Beat and add the essence of vanilla.
3. Gradually add the white chocolate mixture, continuing to mix and being careful that the heat does not set the eggs.
4. Add the sifted flour and sodium bicarbonate. Mix until you have a homogeneous mixture. Add the condensed milk and mix.
5. If you want to add nuts, now is the time and we mix until integrated.
6. Preheat the oven to 180 ºC and line the mold (in my case I did it in the Skillet high iron skillet ), with butter and flour. We introduce the mixture and put it in the oven for 25 - 30 minutes. The last 10 minutes you can cover it with aluminum foil to ensure it doesn't brown too much.
7. Remove from the oven, let it cool down and serve.

Grades

• You will see that there is a most moist and delicious brownie left. If you are one of those who wants the most compact brownies, you can even skip adding baking soda.
• Covered with condensed milk, it is the final goumand touch that more than one will surely appreciate. At home we love it.
• In today's recipe we have completely melted the chocolate, but if you want to find chocolate chunks, there is an easy solution: you can cut the chocolate thicker (which takes longer to melt) and also not heat the mixture with the butter so much in the first point, so as not to give it so many options that it will melt completely.
• You can make variations of this brownie: instead of nuts you can use hazelnuts or macadamia nuts, or you can make use of brown sugar and turn it into a blondie, the brownie's blonde brother.

Do you know what I think? Long live culinary mistakes!, because the tarte tatin was born in the same way.