Equipment
* optional
Ingredients
Wet Ingredients
- 170 g unsalted butter, melted and hot
- 150 g granulated sugar
- 100 g light brown sugar, packed
- 2 eggs, room temperature
- 10 ml vanilla extract
Dry Ingredients
- 85 g all-purpose flour
- 65 g dutch-processed cocoa powder
- 4 g kosher salt
- 2 g espresso powder
Mix-ins
- 150 g white chocolate baking bar, roughly chopped into uneven half-inch chunks
Nutrition (per serving)
Method
Preheat your oven to 175 C (350 F). Line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving a slight overhang on two sides for easy removal later.
In a large mixing bowl, combine the hot melted butter, granulated sugar, and light brown sugar. Whisk vigorously for 1 minute until well combined. The hot butter helps dissolve the sugar, which creates a shiny crust on the final brownies.
Add the eggs one at a time, whisking thoroughly after each addition. Pour in the vanilla extract and whisk the mixture continuously for another 2 minutes until it becomes paler in color, thickened, and falls off the whisk in thick ribbons.
Position a fine mesh sieve over the bowl. Sift in the all-purpose flour, Dutch-processed cocoa powder, kosher salt, and espresso powder. Using a silicone spatula, fold the dry ingredients into the wet mixture gently. Stop when there are still a few streaks of flour visible.
Add two-thirds of the roughly chopped white chocolate to the batter. Fold two or three more times just to distribute the chunks evenly without overmixing the batter.
Transfer the thick brownie batter to the prepared baking pan, using the spatula to push it into the corners and smooth the top into an even layer. Scatter the remaining white chocolate chunks evenly across the surface, pressing them very lightly into the batter so they remain exposed.
Bake on the middle rack for 28 to 32 minutes at 175 C (350 F). Watch the surface closely during the final 5 minutes; the exposed white chocolate should become deeply golden brown and caramelized. A toothpick inserted into the center should come out with a few moist, gooey crumbs attached, not wet batter.
Remove the pan from the oven and let the brownies cool completely in the pan at room temperature for at least 2 hours. This resting phase is essential; the brownies will continue to set as they cool, locking in the gooey interior.
Chef's Notes
- Using a high-quality white chocolate baking bar rather than chocolate chips is crucial for the caramelization effect. Chips contain stabilizers designed to help them hold their shape and resist melting, which inhibits caramelization.
- Whisking the eggs and sugar for a full two minutes is the secret to achieving that coveted papery, crinkly top crust on your brownies. It creates a delicate meringue-like foam that rises to the surface during baking.
- For the cleanest slices, cool the brownies completely at room temperature, then chill them in the refrigerator for an hour. Use a large chef's knife, wiping the blade clean with a warm, damp towel between every single cut.
- Dutch-processed cocoa is neutralized with an alkali, making it darker, richer, and less acidic than natural cocoa powder. This pairs exceptionally well with the sweet, milky notes of white chocolate.
Storage
Refrigerator: 1 week — Store in an airtight container. Refrigeration enhances the fudgy texture.
Freezer: 3 months — Wrap individual brownies tightly in plastic wrap, then place in a zip-top freezer bag.
Reheating: Microwave a chilled brownie for 10 to 15 seconds to restore its gooey interior.
