Sunday, March 30, 2008

White Chocolate Brownies with Chocolate Hazelnut Cream

Category: Dessert
Style: Western
Difficulty: Easy
Portion: Makes 1 9-inch square cake

1/3 cup unsalted butter, cut into cubes
6 oz white chocolate, chopped
2 eggs
1 cup sugar
2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup dried cranberries
1/2 cup walnut pieces, lightly toasted
Chocolate Hazelnut Cream
1/2 cup chocolate hazelnut spread
2 tbsp sugar
3/4 cup sour cream

Preheat oven to 350F
Line a 9 inch square baking pan with parchment paper, leaving overhang on all sides.
Melt chocolate and butter in a microwave, stirring every 20 seconds. Let cool to room temperature.
In a mixer fitted with the whisk attachment, whip eggs, sugar and vanilla until pale and thick, about 10 minutes. Reduce speed to medium and add chocolate mixture.
In a separate bowl, sift together flour, baking powder and salt. Stir into egg mixture by hand. Stir in dried cranberries and walnuts. Spoon into prepared pan.
Bake 45 minutes or until golden brown. Allow to cool completely before removing from pan and cutting.
Making Chocolate Hazelnut Cream: Cream chocolate hazelnut spread in a bowl with sugar. Add sour cream and mix until combined.
To serve, cut brownies into small squares. Garnish with a dollop of hazelnut cream. Dust with icing sugar if desired.

White Chocolate Brownies is also known as "Blondies".
The brownies will crumble if cut before it is completely cooled.

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