Summary

Ingredients

For the dough:

• 300 g chocolate, white
• 125 g butter
• 2 egg (s)
• 125 g suar
• 1 vanilla pod (s)
• 125 g flour
• 70 g cocoa powder (drinkin chocolate), white
• 125 ml cream
• Butter for the mold

For the glaze:

• 200 g chocolate, white
• 100 ml cream

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Instructions

1. Preheat the oven to approx. 200 ° C (convection). Grease a casserole dish or brownie form (a small baking sheet also works) with butter. Melt half of the white chocolate in a double boiler and add the butter to the melted chocolate until it has melted too. Chop the second half of the white chocolate into small pieces.
2. Beat the eggs until frothy, slowly pour in the sugar and keep beating until a creamy mixture is formed. Scrape out the vanilla pod and stir in the pulp. Mix the flour and the white cocoa and add to the egg mixture. Stir in the cream, fold in the melted chocolate and chocolate pieces.
3. Now put everything in the greased pan and bake for about 25 minutes. The consistency is exactly right when a toothpick that has been inserted can still be pulled out slightly damp.
4. Let the brownies cool down. For the topping, let the rest of the chocolate melt in the water bath and stir in the cream. It can get a little lumpy at first, just keep stirring until the mixture is nice and creamy.
5. Then pour the cream over the brownies. Either chill or serve warm with chocolate ice cream.