Brownies With White Chocolate Chunks Crème Anglaise And Ice Cream Recipes

BROWNIES WITH WHITE CHOCOLATE CHUNKS, CRèME ANGLAISE AND ICE CREAM

Brownies with White Chocolate Chunks, Crème Anglaise and Ice Cream image

Categories Chocolate Dessert Bake Kid-Friendly Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 12

Number Of Ingredients 11

Ingredients

1 cup unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups sugar
1 teaspoon vanilla extract
4 large eggs
1/2 teaspoon salt
1 1/4 cups all purpose flour
1 1/2 cups white chocolate chips
Crème Anglaise
Vanilla ice cream

Steps:

Preheat oven to 350°F. Butter 9 x 9 x 2-inch metal baking pan. Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Add 1 cup sugar and stir until sugar dissolves, about 1 minute. Stir in vanilla extract.
Whisk eggs and 1 cup sugar in large bowl to blend. Whisk half of egg mixture into chocolate mixture. Using electric mixer, beat remaining egg mixture until pale yellow and slightly thickened, about 3 minutes. Gently fold chocolate mixture and salt into egg mixture. Gently fold in flour, then white chocolate chips. Spoon into prepared pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer to rack. Cool completely. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into squares. Serve with Crme Anglaise and ice cream.

DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS

Dark Chocolate Brownies with White Chocolate Chunks image

Categories Chocolate Dessert Bake Christmas Picnic Back to School Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 brownies

Number Of Ingredients 10

Ingredients

4 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
5 ounces good-quality white chocolate (such as Lindt or Baker's), cut into 1/2-inch pieces
Fresh large strawberries

Steps:

Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
Cut brownies into 16 squares. Serve brownies with strawberries.

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