Homemade brownie with white chocolate
4 servings
45 minutes
Brownies are an iconic dessert of American cuisine, born in the late 19th century, quickly becoming a favorite among sweet lovers worldwide. This homemade version combines the richness of dark chocolate with the delicate sweetness of white chocolate, creating a harmony of flavors. A subtle bitterness from natural coffee adds depth, while sea salt enhances the chocolate notes, making them more expressive. The brownies have a soft, moist center and a thin crispy crust—an ideal treat for cozy evenings or festive tea parties. They pair wonderfully with vanilla ice cream, fresh berries, or a cup of aromatic espresso, turning a simple dessert into a true gastronomic delight.
1
Preheat the oven to 180 degrees.
2
Pour 60–70 ml of boiling water over ground coffee and let it steep.
- Ground coffee: 1 tablespoon
3
Melt 100 g of butter and dark chocolate in a water bath (do not stir with a spoon!).
- Butter: 110 g
- 70% dark chocolate: 250 g
4
Pour 2 tablespoons of brewed coffee into the melted chocolate and heat a little more to achieve a smooth, homogeneous mass, then cool.
- Ground coffee: 1 tablespoon
5
Break the white chocolate into small pieces.
- White chocolate: 100 g
6
Mix the flour with salt.
- Wheat flour: 55 g
- Sea salt: 0.3 teaspoon
7
Beat the eggs with sugar in a mixer.
- Chicken egg: 3 pieces
- Brown sugar: 135 g
8
While continuing to beat, pour in the chocolate mixture, then add the flour and mix a little more.
- 70% dark chocolate: 250 g
- Wheat flour: 55 g
9
Add pieces of white chocolate to the dough and mix.
- White chocolate: 100 g
10
Grease the baking tray with the remaining oil, spread the dough, level it out, and place it in the preheated oven for 15 minutes.
- Butter: 110 g
11
Sprinkle the finished brownie with cocoa and cut into portions.
- Cocoa powder: 30 g
