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Brownies: Lee Bailey's White Chocolate Brownie with Chocolate Sauce and Vanilla Ice Cream

Source of Recipe

Lee Bailey


Recipe Introduction

"You could salve your conscience by leaving off either the chocolate sauce or the ice cream."

List of Ingredients

7 tablespoons unsalted butter
8 oz. white chocolate, half chopped fine and half chopped coarse
2 eggs
Pinch of salt
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 cup flour
4 oz. bittersweet chocolate, chopped coarse
Chocolate Sauce (recipe follows)




Recipe

Preheat oven to 350ºF. and lightly grease an 8-inch square baking pan. Line with foil and butter the foil. Set aside.

Melt the butter over low heat in a small heavy saucepan. Sprinkle in the finely chopped white chocolate. Do not stir. Set aside.

With a hand mixer at high speed, beat eggs and salt until frothy. Continue to beat while adding the sugar. Beat for 2 minutes.

Stir in the chocolate-butter mixture, vanilla, and flour, mixing until smooth. Fold in the remaining white and the bittersweet chocolate, and spread in the prepared pan. Bake for 35 minutes.

Allow to cool on a rack. Serve each slice on a slick of chocolate sauce, topped with a scoop of vanilla ice cream.

Serves 9 to 12