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:
- 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
- 1/4 cup pistachios or slivers of almonds
- Serve with vanilla ice cream or whipped cream
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.
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.
Have you tried to make this Chocolate Brownies with White Chocolate Ganache recipe? How do you like your brownies? Let us know.