White brownie

Бяло брауни 21 1024x680 White brownie

White brownie


250 g of white chocolate
200 ml of liquid cream
5 egg whites
½ teaspoon of natural vanilla extract
100 g butter
100 g sugar
50 g of potato starch
½ packet of baking powder
100 g of flour

200 g white chocolate
40 g butter
Raspberries for decoration (optional)


Melt the chocolate with the cream and butter in a hot water bath. Off the heat, stir in the sugar, vanilla, baking powder, starch and flour. Beat the egg whites with a pinch of salt until stiff peaks. Then, slowly, whisk into the chocolate mixture. Mix from bottom to top with a wooden or silicone spatula.

Spread the dough in a thin layer (14-18 mm) in a rectangular or square baking dish, previously buttered or covered with baking paper.

Bake the brownie at 160°C until golden brown and a stick comes out dry. Let cool completely.

Melt the second dose of white chocolate and the butter in the same water bath. Pour over the cooled cake and smooth the surface. Cover with cling film and store in the refrigerator.

When ready to serve, cut the white brownie into squares (use a hot knife so as not to crack the chocolate). Garnish with raspberries, nuts or other fruits.

This entry was posted in Sweet Delights and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


× eight = 48

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current month ye@r day *