Caramelised White Chocolate Brownies Recipe

Your new go-to chocolate brownie recipe, with caramelised white choc chunks!

Done in 2 hours

Serves 6

Dish by Spencer Lengsfield

Ingredients

for the brownies

250gwhite chocolate

70gunsalted butter

250ggranulated sugar

2eggs + 1 yolk

2 tspvanilla extract

80mlvegetable oil

75gdark cocoa powder

60gplain flour

1/8 tspbaking soda

1/4 tspsalt

1 tbspcornflour

Flaky salt to finish

Twisted's mouthwatering white chocolate brownie recipe is cocoa based rather than melted chocolate – meaning it's gooey and chewy, and brings the nostalgia of a boxed brownie mix. Add caramelised white chocolate chips and you've got a winning brownie!

Method

Start by caramelising the white chocolate. Preheat the oven to 120 C. Chop the white chocolate into equal size pieces then add to a dish. Pop in the oven, stirring every 10 minutes, until caramelised - around 1 hour.

Once it’s caramelised, spread out onto a lined baking tray and into the freezer until set. Turn the oven up to 175 C

Brown the butter - add the butter to a pan on medium/high, allow to melt and foam. Swirl the pan until you see little brown solids form in the butter, and it smells nutty and toffee like. Pour into a large bowl, and allow to cool slightly

Add the granulated sugar and mix well. Add the eggs and vanilla, and whisk together

Add the oil and cocoa powder, then stir through. Add the dry ingredients - flour, baking soda, cornflour, and salt. Fold through until incorporated.

Chop up the caramelised white chocolate, then fold most of it through the brownie mixture.

Pour the brownie mix into a lined square tin. Sprinkle more caramelised white chocolate on top, and finish with flaky salt.

Pop into the oven for 20-25 minutes, depending on how gooey you like your brownies. Allow to cool for at least 30 minutes before slicing.

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.