Fluffy and extremely moist, that's the white chocolate brownie recipe I bring you today. We make it with condensed milk too, and I assure you it turns out very moist and fluffy. If you make it once, you'll repeat it a hundred times.
Originally, a brownie is a chocolate cake with nuts and without leavening (it arose from a cook's mistake, who forgot to add leavening to the cake he was preparing). So, if we take it literally, the white chocolate brownie is not a pure brownie, but it's true that over time we have called Brownie many different chocolate cakes that lack chemical leavening (from hazelnut brownies to whole-wheat brownies, blondies... and, in fact, some cakes that do include a leavening agent are even being called brownie).
Condensed milk and white chocolate pair wonderfully, and in this recipe the condensed milk helps achieve a very moist and appealing cake.
Le Creuset tall cast-iron Skillet and Emile Henry dessert plates
White chocolate and condensed milk brownie recipe
Ingredients
- 200 gr of white chocolate
- 100 gr of butter
- 4 eggs
- 50 gr of sugar
- 1 tbsp of vanilla extract
- 80 gr of wheat flour
- 110 ml of condensed milk*
- ½ tablespoon of baking soda (see notes)
- A good handful of chopped walnuts (optional)
*As a topping, condensed milk is wonderful on this brownie, so I recommend having more on hand than what you add to the batter for serving the brownie.
Le Creuset tall cast-iron Skillet
Preparation
- Chop the white chocolate. Put it in a bowl along with the butter cut into cubes and place it in a saucepan over heat or in the microwave for a minute or two, until you see that the butter has melted and part of the chocolate. Mix well (you can melt the chocolate completely or leave some chunks, but it's important that if you heat it more to fully melt it the mixture doesn't burn).
- In another bowl or in the KitchenAid bowl, add the 4 eggs and the sugar. Beat and add the vanilla extract.
- Gradually add the white chocolate mixture, without stopping mixing and taking care that the heat doesn't cook the eggs.
- Add the sifted flour and the baking soda. Mix until you have a homogeneous batter. Add the condensed milk and mix.
- If you want to add nuts, now is the time and mix until integrated.
- Preheat the oven to 180 ºC and grease the pan (in my case I used the tall cast-iron Skillet), with butter and flour. Pour in the batter and bake for 25 - 30 minutes. For the last 10 minutes you can cover it with aluminum foil to ensure it doesn't brown too much.
- Remove from the oven, let it cool slightly and serve.
Notes
- You'll see it becomes a very moist and delicious brownie. If you prefer firmer brownies, you can even omit the baking soda.
- Topped with condensed milk it's the final gourmand touch that many will surely appreciate. We love it at home.
- In today's recipe we melted the chocolate completely, but if you want chocolate chunks it's easy: you can chop the chocolate thicker (so it's harder to melt) and also don't heat the butter-chocolate mixture as much at the first step, to avoid giving it many chances to melt completely.
- You can make variations of this brownie: instead of walnuts you can use hazelnuts or macadamia nuts, or you can use brown sugar and turn it into a blondie, the blond sibling of the brownie.
Do you know what I think? Long live culinary mistakes!, because the tarte tatin.
