My relationship with white chocolate is a new one. Until I tasted good white chocolate with a high percentage of cocoa butter, I never cared much for it – frankly, I found it exceedingly sweet and lacking dimension. However, I recently came across a recipe for caramelized white chocolate cupcakes that immediately piqued my interest.
When you roast good white chocolate for about an hour, it transforms into chocolate “caramel,” with a flavor much like dulce de leche. Naturally, I swirled my caramelized white chocolate into decadent fudgy brownies.
Don’t miss my giveaway for a Ghirardelli gift card below the recipe!
Caramelized White Chocolate Swirl Brownies
Caramelized White Chocolate
4 ounces Ghirardelli white chocolate, coarsely chopped
pinch of sea salt
1/2 cup unsalted butter, melted
1 cup sugar
3/4 cup Ghirardelli unsweetened cocoa
1/4 tsp salt
1 tsp vanilla extract
2 large eggs
1/2 cup flour
Preheat oven to 250°F and place chocolate in a small baking dish. Bake for 10 minutes, then remove from the oven and spread with a clean spatula. Continue baking for an additional 40 minutes, stirring every 10 minutes until chocolate is a deep caramel color. Remove from oven and whisk chocolate with sea salt in a small bowl until smooth.
While white chocolate bakes, prepare brownie batter. Line an 11 x 7-inch baking dish with 1 sheet of parchment paper, allowing 2 inches to hang over each end. Place butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla and add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes.
Increase oven temperature to 325°F. Spread batter evenly in lined pan and tap pan once to remove air bubbles; dollop caramelized white chocolate over brownie batter and swirl together with a toothpick or wooden skewer. Bake for about 22 minutes, until a toothpick inserted in the center comes out slightly moist with batter. Cool completely on a wire rack. Just before cutting, chill pan in the freezer for 20 minutes. Lift up the ends of the parchment and transfer the brownies to a cutting board; cut into squares using a sharp knife. Store leftovers in an airtight container at room temperature up to 2 days.
Yield – 16 brownies
Calories – 165 (per brownie)
Carbs – 22
One winner will receive a $25 gift card to use on the Ghirardelli website. Enter the giveaway through the Rafflecopter below. Good luck!
Giveaway ends on Friday, November 29, 2013 at 5 pm PST. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US Residents.
Disclosure: Ghirardelli generously provided me with products for recipe development. I received no compensation and all opinions expressed in this post are my own.