White Chocolate Brownie
Source of Recipe
unknown
List of Ingredients
1 cup (2 sticks) butter
12 ounces good-quality white chocolate, chopped
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
5 eggs
1/3 cup half-and-half
Vanilla ice cream
White-chocolate sauce (see recipe)
Purchased caramel sauce (see note)
Recipe
Preheat oven to 375 degrees. Grease a 9-by-13-inch pan.
Use a double boiler to slowly melt together butter and white chocolate.
In large bowl of electric mixer, stir together flour, sugar and salt.
With mixer at low speed, beat in white-chocolate mixture, then eggs
and half-and-half; beat just until blended. Pour into prepared pan.
Bake 20 minutes, then reduce oven to 325 degrees and bake about 12
minutes more, until lightly browned and set in center (see tester's
note).
Let cool in pan on a rack 30 minutes. Turn out onto a cutting board
or cake rack; let cool completely. Trim off brown edges; cut
remainder into 12 pieces.
To serve: Arrange brownie on a plate; top with vanilla ice cream,
white-chocolate sauce and caramel sauce.
Yield: 12 servings.
Note: The restaurant makes caramel sauce from 4 cups granulated sugar
and 8 cups water, cooking the mixture with the skill of a
confectioner for 90 minutes or longer. Herron suggests that home
cooks substitute purchased ice cream topping.
WHITE-CHOCOLATE SAUCE
6 ounces white chocolate, chopped
1 1/2 tablespoons butter
1/4 cup half-and-half
Melt all ingredients together in a double boiler or at low power in a
microwave; stir until smooth. (Sauce is thin.)
Yield: 12 servings.
|
|
member logon
