If you’re reading this the day its posted, Happy Valentine’s Day! I couldn’t let the day go by without sharing a treat.
These brownies have a base of white chocolate which is a nice change from a normal fudgey, cocoa powder – based, brownie. We gotta switch it up sometimes yall! & I promise you wont be dissapointed. Did I mention all you need is one bowl?
What You’ll Need
Brownie Batter
6 oz. Pure White Chocolate, roughly chopped (Use a baking bar like Ghiradelli, Lindt, or Baker’s, not white chocolate chips)
1 c. Unsalted Butter (2 sticks)
1 1/2 c. Granulated Sugar
3 Large Eggs + 1 Egg Yolk, room temperature
2 1/2 tsp. Pure Vanilla Extract
1 1/2 c. All Purpose Flour
1/2 tsp. Salt
Salted Caramel Frosting
I find the easiest way to do this, is by starting with a salted caramel sauce. You can use store bought, or make your own!
Salted Caramel Sauce:
1/2 c. (1 stick) Unsalted Butter
1 c. Light Brown Sugar
6 tbsp. Heavy Cream, divided
1/4 tsp. Sea Salt
1 tsp. Vanilla Extract
2 c. Powdered Sugar, sifted
Instructions
- Preheat the oven to 350 degrees. Line an 8×11 or 9×13 baking dish with parchment paper.
- In a large, microwave safe bowl add in the white chocolate & butter. Microwave in 30 second increments, removing from the microwave and stirring each time until smooth. Mine took about 1 minute + 30 seconds, but it could vary depending on your microwave.
- Whisk in the sugar until combined. Add in the eggs and vanilla, and whisk until mixture is smooth.
- Using a spatula, fold in the flour and salt until just combined. Be careful not to overmix!
- Pour in your prepared baking dish.
- If using an 8×11 dish, bake for about 50 minutes placing foil loosely over top halfway through.
- If using a 9×13 dish, bake for 30-35 minutes, placing foil looseley over top halfway through.
- Use a toothpick to test for doneness. Place it in the middle of the brownies, they’re done cooking when the toothpick comes out with a few moist crumbs. Allow to cool inside the dish before frosting.
- For the frosting: Over medium heat, add the butter and sugar to a saucepan. Use a spatula to combine, stirring constantly. Then use a whisk to make sure the the melted butter and sugar are fully incorporated.
- Add 4 tbsp of heavy cream & vanilla extract. Whisk to combine.
- Allow the caramel sauce to come to a boil, whisk every 30 seconds or so for 2-3 minutes. The mixture should be smooth.
- Pour the caramel into a large mixing bowl and allow it to cool.
- Once the sauce has cooled and thickened, using a hand mixer or stand mixer, add in the remaining 2 tbsp. of heavy cream and powdered sugar. Beat on low to medium speed until everything is combined. Add additional heavy cream, 1 tbsp. at a time if the mixture is too thick. Be careful not to overmix, as the ingredients will begin to separate.
- Once brownies are completely cool, spread frosting on top, cut and serve!
