John Myers
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White Brownies
The perfect white brownies recipe with a picture and simple step-by-step instructions.
Dough:
- 450 g White couverture
- 250 g Butter
- 5 Eggs
- 1 pinch Salt
- 225 g Sugar
- 2 Vanilla sugar
- 500 g Flour
- 1 Pck. Baking powder
- 1 blackboard White chocolate
Molding:
- 250 g White couverture
- 250 ml Cream
- 25 g Coconut oil
Dough:
- Chop the couverture and melt with butter. Allow to cool slightly. In the meantime, preheat the oven to 150 degrees with convection (175 degrees without convection). Grease the drip pan (has a higher edge than a baking sheet) with butter.
- Beat eggs, salt, sugar and vanilla sugar until frothy. Then gradually stir in the chocolate mass and then fold in the flour mixed with the baking powder. Finally, sprinkle in the coarsely chopped white chocolate and stir everything well.
- Spread the dough evenly on the drip pan and bake for 30 to 35 minutes. Take out and let cool.
Molding:
- Slightly heat the cream with the coconut oil (must not be puffy). Turn the stove down to the lowest possible temperature, add the coarsely chopped couverture and melt while stirring in the cream-fat mixture.
- Distribute the mixture evenly on the cake and let everything cool down well. Before serving, cut out rectangular pieces and then just leave them to taste.
Annotation:
- If you like “taller” pieces of cake, you should use a smaller rectangular shape. In addition, this cake is also changeable. You can distribute the drained cherries from 2 glasses on the dough before baking and press them lightly. You then use dark couverture for the glaze. For a smaller shape, the above amount is sufficient. In the case of a drip pan, it should be double the amount.
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