White Chocolate Brownie Cups

White Chocolate Brownie Cups

 

Fudgy, rich, chocolate brownie cups filled with white chocolate chunks and drizzled with the divine caramel notes of blonde chocolate ganache. You’ll want to come back for a second one immediately after your first!

Decadent Chocolate Brownies really are the best thing around

Ever so chocolatey brownies- is there anything more delicious than a great tasting chocolate brownie?

No I don’t think so. That gooey centre, crackley top, sweet white chocolate drops will ensure that you never pick up store bought brownies again. By using a high quality chocolate in these brownies, the depth of flavour is second to none.

Why did I make these in a cupcake mould? Well I was making them for a large group of kids who were going to be eating these on the go and sometimes brownies baked in a tray in all their fudge glory can be a little messy when using your fingers (particularly the centre ones). With this in mind the cupcake tray mould provided the perfect way to still get the soft centre while giving the brownies more stability in their shape. Win win.

White Chocolate Brownie Cups

White Chocolate Brownie Cups

What is Blonde Chocolate?

Now truth be told, I originally went to the shop to buy white chocolate to make my drizzle ganache with but on getting there they had totally sold out. I’d used the white chocolate drops in the brownies and wanted to carry on with their flavour in the ganache and visually I knew the white would provide great contrast against the dark brownies.

Sometimes the best laid plans are not meant to be! The white chocolate shelf was empty …oh no! Right next to it though were numerous bars of this Blonde Chocolate. That was my next best bet.

To be honest, I’d never heard of blonde chocolate before. After a bit of research, it appears that blonde chocolate has been used by chefs for years but it was only recently become more mainstream and hit the supermarket shelves.

It’s made by caramelising the butter in the chocolate making process and thus turning the usual white chocolate into a beautiful shade of pale caramel. The notes of the chocolate have more depth, are less sweet and decidedly caramel in flavour. I’m a converted huge fan!

White Chocolate Brownie Cups

White Chocolate Brownie Cups

White Chocolate Brownie Cups

White Chocolate Brownie Cups

Inspired by brownies, then here are a couple more of my recipes involving brownies:

 

Double Chocolate Cherry Brownies

Salted Caramel Brownie Ice-Cream

 

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White Chocolate Brownie Cups

White Chocolate Brownie Cups

Fudgy, rich, chocolate brownie cups filled with white chocolate chunks and drizzled with the divine caramel notes of blonde chocolate ganache. You’ll want to come back for a second one immediately after your first!

  • Author: Emma Duckworth
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 14 1x
Scale

Ingredients

For the Chocolate Brownie

  • 1 cup (200g) dark chocolate 70% cocoa, chopped
  • 1 cup (225g) butter, unsalted
  • 1 1/4 cup (250g) caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup (125g) plain flour
  • 1/2 cup (50g) cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup (100g) white chocolate chips

For the Blonde Chocolate Ganache

  • 1/2 cup 100g Blonde Chocolate, Chopped
  • 1 1/2 cups (150ml) double cream

Instructions

For the Chocolate Brownie

  1. Pre-heat the oven on to 180C and grease inside the 12 moulds of a cupcake tin making sure to grease thoroughly the bottom and sides.
  2. Using a bain marie (Bowl sat snuggly over a saucepan of boiling water. Note: don’t let the water touch the bottom of the bowl). Place the butter, chopped chocolate and caster sugar into the bowl and stir until melted.
  3. Whisk together the dry ingredients, flour, cocoa powder, salt and baking powder in a separate bowl and set to one side.
  4. Beat the eggs In a medium bowl, with an electric beater or stand mixer, until pale and fluffy. Add the chocolate/butter/sugar mixture and vanilla extract and beat until combined. Then add the dry ingredients and these in to give a fudge batter. Fold in the white chocolate chips then scoop into the prepared cupcake tin, about two thirds full, and smooth flat.
  5. Bake for 10 – 15 minutes. The edges should be firm but the centre should have a slight jiggle when shaken gently. Remove from the oven and place the tray on a wire rack and leave for 15 minutes. Up turn the cupcake tray onto a wire rack and tap gently until the brownies fall out.

For the Blonde Chocolate Ganache

  1. Heat the cream gently in a small saucepan over low heat. When cream is warm and starting to simmer, do not let it boil, then pour cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the same direction until all the cream and chocolate are combined.

Ideally serve the brownies when warm and drizzle with the blonde chocolate ganache.

Notes

If you can’t find blonde chocolate then substitute this for white chocolate for the ganache. It will taste equally amazing!

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