Brownie with white chocolate glaze

Brownie with White Chocolate Glaze

I’ve made this brownie a few times, especially when I wanted a homemade chocolate dessert without unnecessary complications. I like that everything mixes in a few steps and you don’t need special techniques. The white chocolate glaze is the part that changes everything, and I make it separately while the base cools.

Quick Info

Total time: about 1.5 hours (including cooling the glaze)
Preparation time: 30 minutes
Baking time: 25-35 minutes, depending on the oven
Servings: 12-16, depending on how large you cut the cake
Difficulty: medium
Recipe type: homemade cake, chocolate dessert

Ingredients

For the base:
5 eggs
300 g sugar
200 g butter
5 tablespoons flour
2 tablespoons cocoa
3 tablespoons milk
1 teaspoon baking powder

For the white glaze:
75 g sugar
75 ml water
150 g white chocolate

For the cocoa chocolate glaze:
50 g dark chocolate
2 tablespoons milk

Decoration:
pink and purple sugar hearts (or other decoration if you prefer, optional)

Preparation Method

1. Preparing the base

1. In a non-stick pot, put the butter, sugar, milk, and cocoa. Mix over low heat until the sugar dissolves and everything starts to bubble. Don’t let it boil too much, just enough to heat up and combine slightly. Stir continuously and be careful not to let it stick.

2. Remove the pot from the heat and let the mixture cool completely. Stir occasionally to prevent a skin from forming.

3. When the cream is cool, add the egg yolks (all 5) and mix well until homogeneous.

4. Incorporate the flour previously mixed with the baking powder. Mix briefly until everything comes together, without overdoing it.

5. Whip the egg whites until stiff peaks form. Fold them into the cocoa mixture with wide movements, from bottom to top. Don’t overmix to avoid losing volume.

6. Pour the mixture into a greased and floured baking pan. I use a medium-sized pan, but you can adapt based on what you have.

7. Place in the preheated oven at medium heat. Leave until the toothpick test is passed - usually between 25 and 35 minutes, but it varies greatly by oven. Check after 25 minutes to avoid excessive drying.

8. Remove the pan from the oven and let the base cool in the pan.

2. White Chocolate Glaze

1. Put the water and sugar in a small pot. Heat while stirring until the sugar melts and the syrup begins to boil. Let it boil for a few minutes, just enough to thicken slightly (it doesn’t need to be thick syrup).

2. Take the pot off the heat and add the broken white chocolate to the syrup. Mix well until the chocolate melts. If it doesn’t melt completely, briefly return the pot to low heat, but don’t let it boil, just warm it gently and stir.

3. Pour the hot white glaze over the cooled brownie directly in the pan. Level it quickly, as it sets quite fast on the surface.

3. Cocoa Chocolate Glaze

1. Break the dark chocolate into pieces and place it in a small pot over a double boiler (or directly over very low heat). Stir until completely melted.

2. Add 2 tablespoons of milk and mix until smooth.

3. While the white glaze is still slightly warm but not fully set, drizzle the cocoa chocolate glaze over the top. You can make lines or simple patterns, no precision is needed.

4. Let the cake cool completely in the pan. If desired, decorate with sugar hearts or other toppings before the glaze sets.

Why I Make This Recipe Often

This recipe is practical when you need a rich chocolate dessert but don’t have time for elaborate cakes. The texture is dense but not heavy, and the white chocolate glaze gives it a different note. I like that it cuts well and lasts two to three days in the fridge without drying out.

Tips and Variations

Tips

Don’t skip the cooling stage of the cocoa cream before adding the egg yolks, or they may coagulate.
The egg whites must be beaten separately to give a little lightness to the base.
The white glaze should be poured hot; otherwise, it will harden before it settles nicely on the cake.

Substitutions

If you don’t have dark chocolate, you can use milk chocolate, but it will be a bit sweeter.
Instead of sugar decorations, you can use chopped nuts or coconut flakes.

Variations

You can add a little rum or vanilla essence to the base if you want an extra flavor.
For a crunchy note, sprinkle nuts or hazelnuts into the mixture before baking.

Serving Ideas

The brownie cuts well when completely cooled, with a knife dipped in warm water.
It can be served plain or with a dollop of unsweetened whipped cream on the side.

Frequently Asked Questions

1. Can I make the brownie with white chocolate and without cocoa in the base?
No, this recipe requires a cocoa base. If you want a version without cocoa, it will turn into a completely different cake.

2. Can I use margarine instead of butter?
You can, but the taste and texture will be less rich. Butter adds extra flavor.

3. Does the pan need to be floured?
Yes, to prevent the base from sticking during baking, especially since it has a lot of chocolate and sugar.

4. What do I do if the white glaze hardens before I spread it?
You can put it back on low heat for a few seconds, stirring well. Don’t let it boil; otherwise, it will curdle.

5. Can the cake be frozen?
I do not recommend it. The glaze, especially the white one, does not behave well when defrosted.

Nutritional Values

The values are estimated for one serving (out of 16):

Calories: approx. 290 kcal
Protein: 4-5 g
Carbohydrates: 30-35 g
Fats: 16-18 g

These are indicative values, as the ingredients can vary in weight and the chocolate used may have different additives.

Storage and Reheating

The brownie stores well in the fridge, covered, for 2-3 days. If you want to serve it at room temperature, take it out 20 minutes before. I do not recommend reheating it, as the glaze will melt and separate. If you want to maintain the ideal texture, cut only as much as you eat right away and leave the rest in the fridge.

 Ingredients: 5 eggs 300 g sugar + 75 g for the glaze 200 g butter 5 tablespoons of flour 2 tablespoons of cocoa 3 tablespoons of milk + 2 for the dark chocolate glaze 1 baking powder 75 ml water for the glaze 150 g white chocolate 50 g dark chocolate

 Tags:  brownie chocolate brownie