Fluffy and juicy, that's the recipe for the white chocolate brownie I bring you today. We also make it with condensed milk , and I assure you that it is moist and fluffy. If you make it once, you'll make it a hundred times.
Originally, a brownie is a chocolate sponge cake with nuts and without yeast (it arose from a mistake by a cook, who forgot to put yeast in the cake he was preparing). So, if we take it literally, the white chocolate brownie is not a pure brownie, but it is true that over time we have been calling Brownie the most varied chocolate sponge cakes that lack chemical yeast (from hazelnut brownies to whole wheat brownies, blondies... and, in fact, even some sponge cakes that do introduce some gasifying agent are being called brownie ).
Condensed milk and white chocolate go together wonderfully, and in this recipe the condensed milk helps to obtain a very moist and appetizing cake.
Le Creuset High Skillet 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 vanilla essence
- 80 gr of wheat flour
- 110 ml of condensed milk*
- ½ tablespoon baking soda ( see notes )
- A good handful of chopped walnuts (optional)
*Condensed milk is great as a topping for this brownie, so I recommend having more on hand than you add to the mixture when serving the brownie.
Le Creuset High Skillet Cast Iron Skillet
Preparation
- Chop the white chocolate. Put it in a bowl with the butter cut into cubes and put it in a saucepan on the stove or in the microwave for a minute or two, until you see that the butter and part of the chocolate have melted. Mix well (you can melt the chocolate completely or leave some lumps, but it is important that if you heat it more to melt it completely, the mixture does not burn).
- In another bowl or in the KitchenAid bowl, add the 4 eggs and the sugar. Beat and add the vanilla essence.
- We gradually add the white chocolate mixture, stirring constantly and being careful that the heat does not curdle the eggs.
- Add the sifted flour and baking soda. Mix until smooth. Add the condensed milk and mix.
- If you want to add nuts, now is the time and mix until combined.
- Preheat the oven to 180ºC and line the mould (in my case I used the Skillet high cast iron pan ) with butter and flour. Pour the mixture into the oven and bake for 25-30 minutes. For the last 10 minutes you can cover it with aluminium foil to ensure it doesn't brown too much.
- Remove from the oven, allow to cool, and serve.
Grades
- You will see that the brownie is very moist and delicious. If you are one of those who wants more compact brownies, you can even skip adding baking soda.
- Covered with condensed milk, it is the final gourmet touch that many people will surely appreciate. We love it at home.
- In today's recipe we have completely melted the chocolate, but if you feel like finding 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 at the first point, so as not to give it as many options to melt completely.
- You can make variations on 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 blonde brother of the brownie.
You know what I think? Long live culinary mistakes! Because that's how tarte tatin was born.
