White Chocolate Brownie With Chocolate Sauce Food

CHOCOLATE SAUCE BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate sauce and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in nuts., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat boil 1 minute. Remove from heat. Add chocolate chips; stir or whisk 5 minutes or until smooth. Spread over brownies.

BEST CHOCOLATE BROWNIE WITH FUDGE SAUCE

Steps:

• 1. BROWNIES: Melt the chocolate and butter together in a glass bowl, over a pot of simmering water. Dont stir until the chocolate has melted.
• 2. Remove from the heat and stir in the flour, cocoa, baking powder and salt. Beat the eggs lightly and stir into the mixture along with the nuts.
• 3. Pour into a lined and greased 30cm square baking tin. Bake in a preheated oven for 50 minutes at 180 degrees centigrade. Let cool for about 10 minutes and remove from tin. Cut into squares.
• 4. FUDGE SAUCE: Heat butter and sugar together in a saucepan. Stir in the cream and cook very gently, stirring occasionally for 10 minutes.
• 5. Add the chocolate and continue to cook gently until chocolate has melted. Stir to form a smooth sauce. Remove from the heat and pour over brownies. Serve as a decadent dessert or tea time treat

WHITE CHOCOLATE BROWNIE WITH CHOCOLATE SAUCE

Steps:

• Brownie:.
• Preheat oven to 350 degrees F. and lightly grease an 8-inch square baking pan.
• Line with foil and butter the foil, set aside.
• Melt the butter over low heat in a small heavy saucepan.
• Sprinkle in the finely chopped white chocolate.
• Do not stir, set aside.
• With a hand mixer at high speed, beat eggs and salt until frothy.
• Continue to beat while adding the sugar. Beat for 2 minutes.
• Stir in the chocolate-butter mixture, vanilla, and flour, mixing until smooth. Fold in the remaining white and the bittersweet chocolate, and spread in the prepared pan.
• Bake for 35 minutes.
• Allow to cool on a rack.
• Chocolate Sauce:.
• Place cream and butter in a large heavy saucepan and heat over a moderate flame, stirring, until butter melts and cream just begins to boil.
• Add the sugars and salt and stir to dissolve.
• Reduce the heat and thin with coffee if desired.
• Serve each slice on a slick of chocolate sauce, topped with a scoop of vanilla ice cream.

WHITE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 F.
• Butter and line a 9-inch square baking pan with parchment.
• Over a pot of simmering water, melt butter halfway. Add white chocolate and stir until melted. Allow to cool to room temperature.
• In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
• In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and walnuts and spoon into prepared pan.
• Bake 45 minutes.
• Allow to cool completely before cutting and dust with icing sugar. Brownies will keep for 4-6 days in an airtight container.

CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE

Steps:

• For sauce:
• Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
• For Brownies:
• Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
• Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
• Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.

COPYCAT - MOXIES WHITE CHOCOLATE BROWNIE

Steps:

• Preheat oven to 350. Grease a 9x9" pan.
• Melt white chocolate and butter in the top of a double boiler, or in microwave on med power. Set aside to cool.
• In a large bowl, beat eggs until foamy.
• Gradually add the sugar and vanilla, mixing constantly.
• Drizzle in the melted white chocolate mixture.
• Combine the flour and salt and fold into the white chocolate mixture.
• Fold in chocolate chips.
• Spread the batter into the prepared pan.
• Bake for 30 minutes or until a toothpick comes out clean. Do not over-bake.
• 4. Serve heated. Top with a scoop of vanilla ice cream, some real whipped cream and a drizzle of chocolate sauce.

WHITE CHOCOLATE BLONDIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool slightly. Meanwhile beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined. Scoop the batter into the prepared baking pan; sprinkle with white chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan for about 10 minutes before cutting into bars.