Caramelized White Chocolate Brownies with Caramelized White Chocolate Ganache Recipe
These caramelized white chocolate brownies are irresistibly rich and fudgy, featuring a luscious brownie base topped with a silky caramelized white chocolate ganache. Perfect for dessert lovers seeking an indulgent American treat with a sophisticated twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Brownies
- ½ cup plus 2 tablespoons unsalted butter
- 7 ounces semisweet chocolate, chopped
- 1 ¼ teaspoons vanilla extract
- 3 eggs, room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, light or dark
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder, sifted
- ½ teaspoon salt
For the Caramelized White Chocolate Ganache
- 300 grams white chocolate (high quality bars recommended, not chips)
- ¼ cup plus 1 tablespoon heavy cream
- ¼ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prepare the Brownies: Line and lightly butter an 8 x 8 inch pan with parchment paper, leaving enough overhang on the sides for easy removal. Preheat the oven to 350°F.
- Melt Chocolate and Butter: In a large heatproof bowl, place the chopped semisweet chocolate and butter. Set this bowl over a saucepan of simmering water (double boiler method) and stir occasionally until melted and smooth. Remove from heat.
- Add Sugar and Eggs: Whisk in the granulated and brown sugars into the melted chocolate mixture. Then add the eggs one at a time, whisking well after each addition to combine thoroughly.
- Combine Dry Ingredients: Whisk in the cocoa powder and salt, then gently fold in the flour until just combined. Avoid overmixing to maintain fudgy texture.
- Bake the Brownies: Pour the batter into the prepared pan and use a spatula to evenly spread and smooth the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Remember the brownies will continue cooking slightly after removal. Cool the pan on a wire rack.
- Caramelize White Chocolate – First Stir: Preheat oven to 250°F. Spread white chocolate evenly on a rimmed baking sheet and bake for 5 minutes. Remove and stir thoroughly with a spatula, making sure to spread evenly again before returning to oven.
- Continue Caramelizing: Bake for additional 10 minutes, remove and stir the white chocolate again. Repeat stirring every 10 minutes for a total of 40-45 minutes or until the chocolate develops a deep toffee color but not as dark as peanut butter.
- Make Ganache: Transfer the caramelized white chocolate to a medium or large bowl. Heat the heavy cream in a medium saucepan over medium heat until it just begins to bubble around the edges (do not boil). Pour the hot cream over the caramelized chocolate, let stand 30 seconds, then whisk together until smooth. Whisk in vanilla and a pinch of salt.
- Finish Ganache and Assemble: Let the ganache cool for about 15 minutes, whisking occasionally to keep it smooth. Pour over the cooled brownies, spreading evenly with an offset spatula if needed.
- Set and Serve: Refrigerate the brownies with ganache for at least 15 minutes to allow the topping to set before slicing and serving.
Notes
- For optimal flavor, use high-quality white chocolate bars (such as Ghirardelli, Valrhona, Callebaut, Lindt, or Scharffenberger) rather than white chocolate chips when caramelizing.
- Do not overbake brownies to keep them fudgy and moist; they continue to cook slightly after removal from the oven.
- Frequent stirring during white chocolate caramelization is important to prevent burning and achieve even toffee coloring.
- Room temperature eggs ensure a smooth batter and better texture.
- Allow the ganache to cool and set properly for a firm but creamy topping.
