- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“A creamy and crunchy white chocolate brownie, perfect for those who love sweets without depriving themselves of flavor. It is worth it for its unique texture and easy preparation.”
What you need to know
- Chocolate branco derretido cria uma textura cremosa
- Farinha de trigo e nozes dão crocância
- Cozimento por cerca de 30 minutos garante a perfeição
Ingredients
Main
- 200g chopped white chocolate
- 100g of butter
- 3 eggs
- 150g of sugar
- 120g of wheat flour
- 1 teaspoon vanilla extract
- 120g of chopped walnuts
- 1 pinch of salt
Instructions
Principal
- Preheat the oven to 180°C and grease the pan with butter.
- Melt the white chocolate together with the butter in a double boiler, stirring until a homogeneous cream forms.
- In a bowl, beat the eggs with the sugar until you get a light and voluminous cream.
- Add the vanilla essence and melted chocolate to the egg mixture, mixing well.
- Sift the flour and salt over the mixture and fold in gently with a spatula.
- Finally, add the chopped walnuts and mix gently.
- Pour the batter into the greased pan and smooth the surface.
- Bake for about 30 minutes or until the surface is firm and golden.
- Let cool before cutting into pieces and serving.
- Serve accompanied by ice cream or whipped cream, if desired.
Chef's tips
- Use manteiga de boa qualidade para um sabor mais intenso
- Bata os ovos com açúcar antes de adicionar o chocolate para melhor incorporação
- Asse em forno pré-aquecido para uma cor perfeita
Variations
- Adicione uma colher de chá de essência de baunilha extra para um sabor mais intenso
- Inclua 50g de cacau em pó para um toque de chocolate tradicional
- Use 100g de cacau em pó e reduza o açúcar para 100g para um brownie mais doce
Substitutions
- Chocolate branco pode ser substituído por chocolate ao leite
- Nozes picadas podem ser substituídas por amêndoas torradas
- Farinha de trigo pode ser substituída por farinha de arroz para variações sem glúten
How to store
Let the brownie cool completely before storing in an airtight container. Generally, it lasts 3 to 4 days in the refrigerator.
Can it be frozen?
It is not recommended to freeze this brownie, as the texture may change after thawing.
What to serve with
Serve with a dollop of whipped cream or vanilla ice cream to finish the dish in style.
Frequently asked questions
What to do if the brownie gets too firm?
Check the oven temperature and reduce the baking time. The brownie should be golden, but still a little moist in the center.
Can the brownie be made without eggs?
It is not recommended, as the eggs are essential for the texture. However, one can try substituting with 100g of powdered milk dissolved in 100ml of milk.
Can I substitute the butter with another type of fat?
Yes, you can use melted powdered heavy cream or gluten-free vegetable butter.
How many servings can be obtained with this recipe?
This recipe yields about 4 servings, which may vary depending on the size of the pieces.
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