I can’t remember when I made my first batch of brownies but it has always been my favourite dessert to make when people come over to my place. I have made several versions in the past (using the same brownie base) which included plain chocolate brownies, rocky road brownies and smores brownies but this recipe which has a white chocolate ganache frosting is definitely one of the special ones.

Jon and I recently moved to New Zealand and it has been a real delight to have a kitchen to bake some delicious treats. I saw some white chocolate buttons in the pantry and simply couldn’t resist using them for my dessert recipe.

This was the first time I made ganache or even used the term ganache. To say the least, I have been using it for many dessert recipes that involves icing! It has a nice velvety finish and light sweetness compared to the usual icing sugar-based frosting.  It’s really easy to make and your guests will surely remember the dessert over a normal brownie.

Here’s how I made the chocolate brownies with white chocolate ganache:

Ingredients

Chocolate Brownies

  • 1/2 cup self-raising flour*
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter melted
  • 1 teaspoon vanilla essence
  • 1 cup white sugar
  • 2 free range eggs

White Chocolate Ganache

  • 1 cup white chocolate buttons
  • 1 cup heavy cream

Garnish

  • 1/4 cup pistachios or slivers of almonds
  • Serve with vanilla ice cream or whipped cream

Instructions

White Chocolate Ganache

Heat cream until it starts to simmer. Pour over white chocolate then let it sit for a few minutes to allow the white chocolate to melt. Whisk until chocolate is completely melted and you have a smooth mixture. Allow ganache to cool then refrigerate for at least 3 hours.

Chocolate Brownies

Preheat oven to 175° C. Line bottom and sides of 8×8 inch square pan with baking paper.

Melt 1/2 cup butter in a sauce pan. Remove from heat and place in a medium-size bowl. Stir in 1 cup of white sugar and 1 teaspoon of vanilla essence. Once the mixture has cooled, beat in two eggs. Do not over mix.

In a separate bowl, sift 1 cup of self-raising flour and 1/3 cup of cocoa powder. Fold the dry ingredients in wet mixture.

Spread batter into the pan. Bake for 25 to 30 minutes or until a toothpick comes out clean. Cool before cutting.

Finish Decorating the Brownies

Take the white chocolate ganache from the refrigerator then whip until soft peaks form.

Ice the brownies with a plastic spatula then lightly press shelled pistachios or slivers of almond on the top and sides of the iced brownies. Serve with vanilla ice cream or whipped cream, if desired.

Print Recipe
Chocolate Brownies with White Chocolate Ganache
When brownies turn into something more. This decadent brownie recipe can easily pass as a cake!
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
brownies
Ingredients
Chocolate Brownies
White Chocolate Ganache
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
brownies
Ingredients
Chocolate Brownies
White Chocolate Ganache
Instructions
White Chocolate Ganache
  1. Heat cream until it starts to simmer. Pour over white chocolate then let it sit for a few minutes to allow the white chocolate to melt.
  2. Whisk until chocolate is completely melted and you have a smooth mixture.
  3. Allow ganache to cool then refrigerate for at least 3 hours.
Chocolate Brownies
  1. Preheat over to 175° C. Line bottom and sides of 8x8 inch square pan with baking paper.
  2. Melt 1/2 cup butter in a sauce pan. Remove from heat and place in a medium-size bowl. Stir in 1 cup of white sugar and 1 teaspoon vanilla essence. Once the mixture has cooled, beat in eggs. Do not over mix.
  3. On a separate bowl, sift 1 cup self-raising flour and 1/3 cup cocoa powder.
  4. Fold dry ingredients in wet mixture.
  5. Spread batter into pan. Bake for 25 to 30 minutes or until toothpick comes out clean. Cool before cutting.
Finish Decorating the Brownies
  1. Take the white chocolate ganache from the refrigerator then whip until soft peaks form.
  2. Ice the brownies with a plastic spatula then lightly press shelled pistachios or slivers of almond on the top and sides of the iced brownies. Serve with vanilla ice cream or whipped cream, if desired.
Recipe Notes

*If you don't have self-raising flour, combine 1/2 cup all-purpose flour with 3/4 tsp baking powder.

 

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About the author

Gia Kristel Algie

Gia, who currently lives in New Zealand, grew up in Manila, lived in Singapore for three years and travelled the world for nearly 2 years. From watching sunsets to hiking mountains, she loves the outdoors. She enjoys living in big cities but takes pleasure staying in quaint, small towns. An aspiring photographer and budding writer, she is the voice behind Mismatched Passports, a travel blog dedicated to the journey around the world with her New Zealander partner, Jon.

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