White Chocolate Brownie
Recipe for chocolate cake with white chocolate and condensed milk
Indulge in the unique taste of white chocolate and sweetened condensed milk brownie. This simple recipe will allow you to conjure up a delicate, moist, and intensely chocolatey brownie that melts in your mouth. Made with sweet white chocolate, which gives it a unique flavor, and sweetened condensed milk makes it incredibly creamy and aromatic. Ready in a short time, this cake will be the perfect dessert for any occasion, delighting your guests with its taste and consistency. Try this recipe today and enjoy the unique taste of brownie cake!
Table of content
White chocolate brownie recipe step by step
If you like sweet and very easy-to-prepare cakes using white chocolate, then you must try this recipe!
White chocolate brownie cake recipe with video
Wyposażenie
- Baking pan approximately 20/20 cm or slightly larger.
Składniki
white chocolate brownie ingredients
- 110 g butter (softened)
- 170 g white chocolate (or a cup of white chocolate chips)
- approx 400 g sweetened condensed milk
- 1 egg (size L – at room temperature)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 225 g wheat flour – all-purpose (1.5 cups)
Instrukcja
How to make white chocolate brownie
- Place butter and chopped chocolate in a bowl and heat in the microwave for about 1 minute.110 g butter, 170 g white chocolate
- Thoroughly mix the melted butter with the chocolate – if the chocolate has not completely melted, heat it for a little longer.
- Add condensed milk to the chocolate mixture and mix.approx 400 g sweetened condensed milk
- Add egg, salt, and vanilla – mix.1 egg, 1 teaspoon salt, 1 teaspoon vanilla extract
- Add flour and mix until combined.225 g wheat flour – all-purpose
- Line a baking pan with parchment paper and pour in the batter.
- Bake the brownie in an oven preheated to 180 degrees Celsius (top/bottom heat mode) for about 30-35 minutes (the cake may still be slightly sticky in the middle).
- Remove the pan from the oven and cool on a wire rack.
- Before serving, you can additionally sprinkle the brownie with powdered sugar on top.
Film
Uwagi
Wartości Odżywcze
What is white chocolate brownie?
I recently found today’s recipe from one of my favorite bloggers – Sarah from Broma Bakery. I really like her recipes for their simplicity and wonderful taste of baked goods. Now I saw her short reel with these white chocolate brownies and decided to try them – especially since my daughter is not fond of traditional brownies but loves white chocolate. And here we have a brownie, but prepared with white chocolate instead of dark.
Differences between traditional brownie, white chocolate brownie, and blondie
What is the difference between brownie and blondie, and why isn’t this cake a blondie? Traditionally, brownie cake is made with bitter cocoa or melted dark chocolate added directly to the batter. Often, chopped chocolate can also be added to the cake. But the base is chocolate or cocoa in the cake itself. Blondie cake is a relative of brownie. Here, dark chocolate is not added, and sometimes even white chocolate is not added. Blondie cake is usually a dense-textured bar, often baked without baking powder or soda. That’s why today’s cake is not a traditional blondie. However, white chocolate brownie is prepared like a regular brownie with melted white chocolate added directly to the batter itself.
Ingredients needed to prepare white chocolate brownie
To prepare this brownie cake, you will only need seven easily accessible ingredients. You probably already have most of them at home, or you can easily get them in a store – and certainly in discount supermarkets like Biedronka or Lidl.
Choosing white chocolate: weight and quality
White chocolate is the base of this cake, so try to choose good quality chocolate. In the recipe, I used 170g of white chocolate broken into pieces. Larger chocolate manufacturers have recently significantly reduced the weight of their packaging, and the most common are now 90g or even 80g. If you buy such, use them whole – in the first case, you will have a little more chocolate, in the second, a little less. This is not a problem. You can also use white chocolate chips – it’s good if they are of good quality.
Other ingredients for brownie cake
Besides chocolate, the second important ingredient is sweetened condensed milk, which adds an extraordinary flavor to the brownie. I admit that the cake is on the sweeter side, but it’s hard for it not to be with so much sugar in it. I used canned milk from Gostyń here. You can buy such milk in larger supermarkets, as well as in discount stores. Gostyń sweetened milk has 530g – we use about 400g for the brownie, so you will have some milk left over. If you don’t know what to do with the rest and don’t want to waste it, you can use the entire package – then add about 50g more all-purpose flour (1/3 cup) to the cake.
The remaining ingredients are butter, all-purpose flour (I used type 450, but 500 or 550 can also be used), one large (L size) egg, and vanilla to add flavor to the cake. You can also use a little vanilla extract, vanilla paste, or, as a last resort, vanilla sugar (although this will add sweetness). A teaspoon of salt is also added to the cake – salt enhances the flavor of the cake and subtly balances the sweetness.
How to make white chocolate brownie – tips
To make the brownie cake, prepare the ingredients in advance so they are at room temperature – this applies especially to butter and eggs. If you forget to take out the egg beforehand, place it on a sieve and pour hot water over it. You can also put it in a bowl, pour hot water over it, and keep it there for a few minutes.
Preparing the cake itself is extremely simple and doesn’t even require a mixer. All you need is a large bowl, a whisk, or a spoon for mixing ingredients. Start by melting the butter with the broken chocolate. I melted them together in the microwave – one minute of heating was enough. If you’re melting chocolate in the microwave, it’s good to do it in stages – e.g., 30 seconds at a time. After each interval, stir lightly until all the chocolate is melted. Add condensed milk to the melted chocolate to lower its temperature before adding the egg. Then add the remaining ingredients and mix briefly – just until combined. Do not overmix! Watch my short video on preparing brownie cake and see how easy it is!
How to bake the perfect white chocolate brownie?
Pour the prepared batter into a baking pan about 20×20 cm (it can also be slightly larger – then the brownie will be thinner) and bake in an oven preheated to 180 degrees Celsius in top/bottom heat mode (you can also bake with convection at 170 degrees Celsius). Bake the white chocolate brownie for about 30 minutes – if you use a larger pan, shorten the baking time. After baking, let the brownie cool in the pan; it will continue to “set” slightly there. But like a brownie, this cake is slightly sticky and gooey in the middle – that’s how it should be.
Additions to white chocolate brownie
If you feel like enriching this cake with various additions, you can certainly do so. I baked it plain without any additions, but next time I might be tempted to add something to it. What can you add to a brownie to make it even tastier?
White chocolate and raspberry brownie
For this sweet brownie, additions that balance the sweetness of the cake will work great. That’s why slightly tart raspberries will be perfect! Plus, their color will beautifully contrast with the light cake. How to make white chocolate and raspberry brownie? Prepare the cake according to the recipe, and finally, after transferring the batter to the pan, arrange raspberries on top. You can use both fresh and frozen raspberries here.
Other popular brownie additions
Besides raspberries, you can use other small fruits here – e.g., currants, blueberries, or wild berries. Nuts will also work well here, as they are a very traditional addition to brownie cakes. To make them more aromatic, you can lightly toast them in a pan beforehand, then finely chop them. You can mix the nuts directly into the batter itself, or sprinkle them on top of the brownie before baking.
Storing and freezing white chocolate brownie
The brownie from this recipe is baked in a rather small pan, so it doesn’t yield a particularly large amount. I therefore assume that the cake will disappear quickly. But what to do if it’s not eaten entirely?
How to store white chocolate brownie?
It’s best to transfer the cake to an airtight container with a lid. This brownie cake does not need to be stored in the refrigerator. A box and a kitchen counter are perfectly sufficient. Under these conditions, it can easily last up to a week. Thanks to the lidded container, the cake will not dry out and will remain fresh for a long time.
Can white chocolate brownie be frozen?
Yes, you can also freeze this brownie cake. Cut it into pieces and transfer them to a thick freezer bag. By cutting it into pieces, you can take out portions from the freezer. The cake can be frozen for about 3 months.
How many calories does a chocolate brownie have?
Below the recipe, I provided the calorie count for 100g of white chocolate brownie cake, which is almost 410 kcal. But when the cake is divided into 16 roughly equal portions, each will have about 254 kcal (carbohydrates – 31g, protein – 5g, fats 12g). And that doesn’t look so terrifying anymore ;)
If you use this recipe, I would be extremely pleased if you share your comments below the recipe.
Recommended recipes for white chocolate cakes
Be sure to try my other recipes for delicious and sweet cakes prepared with white chocolate. Here I recommend these three recipes, among others, and many more on the blog.
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