If you are a white chocolate lover, you will definitely love these white chocolate brownies. They are super rich, fudge gooey and have crackly tops. Perfect for afternoon tea.
Preheat the oven to 180c /350f and line a 20x20 baking pan with parchment paper.
Melt half of the chocolate and set aside, and then chop the other half into small chunks.
200 g white chocolate
Cream butter and sugar until fluffy. Mix in eggs and vanilla extract, then mix in the melted white chocolate until combined.
2 large eggs, 115 g butter, 115 g caster sugar, ½ teaspoon vanilla extract
Now, fold in the flour and the chopped white chocolate.
200 g white chocolate, 65 g plain flour
Spread the mixture into the baking pan, scatter some chopped white chocolate on top (optional) and bake for 25-30 minutes.
Leave to cool, and cut into squares.
Notes
I recommend using a good quality white chocolate for better taste and texture.
Avoid overheating the white chocolate to prevent it from becoming hard and clumpy. White chocolate also burns easily, so you need to microwave it for just 10 seconds or melt it in low heat. Remember to stir thoroughly as you melt the chocolate to avoid getting grainy-looking chocolate.
Fold in the flour gently to incorporate the air in the mixture, which results in a better brownie texture.