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.

Caramelized White Chocolate Swirl Brownies | Tutti Dolci

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.

Caramelized White Chocolate Swirl Brownies | Tutti Dolci

Don’t miss my giveaway for a Ghirardelli gift card below the recipe!

Caramelized White Chocolate Swirl Brownies | Tutti Dolci

Caramelized White Chocolate Swirl Brownies
Caramelized White Chocolate
4 ounces Ghirardelli white chocolate, coarsely chopped
pinch of sea salt

Brownies
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

Giveaway Details:
One winner will receive a $25 gift card to use on the Ghirardelli website. Enter the giveaway through the Rafflecopter below. Good luck!

a Rafflecopter giveaway

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.

45 comments

  1. Wow Laura! I have never heard of caramelizing chocolate, but it is genius!! I am so amazed right now. For one these brownies look and sound incredible, but caramelized white chocolate! So amazing!

  2. Yum! What a brilliant way to make chocolate even better. This looks so good. I only wish I had a bar beside me now. I’m craving something sweet and these would hit the spot!

  3. I’m not a huge white chocolate fan either, but a good fudgy brownie will win me over no matter what’s in it! That picture of the white chocolate in the ramekin is gorgeous!

  4. I never really liked white chocolate either. I found it too sweet and often waxy tasting. But caramelizing it is brilliant! And it’s quite possible I never tried really good white chocolate! I think I would use the gift card to buy some good white chocolate and make me a fan!

  5. Thanks for bringing a new idea to me; I’ve never heard of carmelizing white chocolate and it sounds delicious.
    If I won the give away I would get melting chocolate to make bark or truffles for Christmas gifts.

  6. Fabulous, Laura! Love the whole concept of caramelizing white chocolate with those milk solids and am now imagining all sorts of new treats to concoct. Learned that coconut butter could be caramelized (browned), too, when I developed my recipe for Paleo Cookie Butter. The science behind baking and making confections always amazed me. Your brownies are gorgeous, girl! Bravo!

  7. I didn’t know you could do that with white chocolate!! Can’t wait to try caramelizing some white choco, now! Pretty swirls through the brownies. Happy Thanksgiving to you and yours, Laura. 🙂

  8. I like your idea of caramelized white chocolate swirled into a rich brownie batter-just yummy Laura and such a pretty sweet treat -you are inspiring me for my holiday baking 😉

  9. I just recently found out about caramelizing white chocolate and have been so taken with the idea ever since — but this has got to be one of the most appealing uses for it that I’ve seen so far! Bookmarking this for sure. Thank you so much for posting!

  10. I just found Ghirardelli’s melting chocolate at the store and would love to try this new product with my holiday baking!

    The Caramelized White Chocolate Swirl Brownies are just the treat I need for a birthday bash next week! The swirl is festive and just decadent enough to satisfy everyone’s chocolate fantasy!

  11. Ah I truly miss your blog posts. I finally have some time to read your posts and virtually eat your delicious sweets! Just realized that this is the best season to be your neighbor! I became to love white chocolate much later too – paid less attention growing up. These brownies are beautiful!

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