Warm White Chocolate Brownie Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 1-inch overhang for easy removal. Dust the parchment with 1 teaspoon cocoa powder and shake out excess.

Melt butter and chocolates

In a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave (30 seconds, stir, repeat until smooth), combine 3/4 cup unsalted butter, 1 1/4 cups white chocolate chips, and 3/4 cup dark chocolate chips. Stir until fully melted and glossy. Remove from heat and let cool 5 minutes.

Combine sugars and eggs

Whisk 3/4 cup granulated sugar and 1/4 cup packed light brown sugar into the slightly cooled chocolate-butter mixture until incorporated. Add 2 large eggs one at a time, whisking thoroughly after each until smooth. Stir in 1 teaspoon vanilla extract.

Add dry ingredients

Sift together 3/4 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. Fold the dry ingredients into the wet mixture with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.

Fold in chips and bake

Fold in an additional 1/4 cup white chocolate chips and 1/4 cup dark chocolate chips (reserve a tablespoon of each to sprinkle on top if desired). Spread batter evenly into the prepared pan, smoothing the top. Sprinkle reserved chips on the surface. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (do not overbake for a fudgy center).

Cool slightly

Remove the pan from the oven and let the brownie cool on a wire rack for 10–15 minutes. The brownie should still be warm when serving but firm enough to slice using the parchment overhang.

Warm the dark chocolate sauce briefly in the microwave (15–20 seconds) or in a small saucepan over low heat until pourable but not boiling.

Using the parchment overhang, lift the brownie out of the pan and place on a cutting board. Cut into 4 generous squares. Place each warm brownie on a dessert plate.

Top each brownie with 2 scoops of vanilla ice cream. Drizzle about 1 tablespoon (approximately 15 ml) of warm dark chocolate sauce over the ice cream and brownie. Sprinkle a small pinch (about 1/16 to 1/8 teaspoon) of flaky sea salt over each serving to brighten flavors.

Serve immediately while the brownie is warm and the ice cream is beginning to soften for contrast.