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White Chocolate Mocha Swirl Brownies

November 28, 2012

Wow time flies!  In the past month that I haven’t been around we’ve had a hurricane, a snow storm, I taught my first public baking class, celebrated a few birthdays, cooked for 300 people in need for Thanksgiving, hosted 30 family members at my home for Thanksgiving and finally celebrated my daughter’s 9th birthday!  I am now ready to hibernate!

I hope everyone had a fantastic Thanksgiving!  I do finally have a few posts lined up (including an amazing pear tarte tatin from our thanksgiving dessert table)!  In the mean time this is a quick treat I made a few times at the beginning of the month and they have yet to last more than a few hours 🙂

One of my favorite winter drinks is a white chocolate mocha from Starbucks 🙂  I turned it into cupcakes last year so this year I had to try it in brownie form.  They disappeared in a few hours the first time I made them.  What I love is that they are just as quick as they are good.  With just a bowl and a whisk you can have these in the oven in no time and be able to enjoy their fudge-y (yes white chocolate can be fudge-y), mocha chocolate-y goodness.

One Year Ago: Zebra stripe sugar cookies

White Chocolate Mocha Swirl Brownies
Yields 9 servings

Ingredients:

3 ounces good white chocolate, coarsely chopped
1/2  cup unsalted butter
2 heaping teaspoons instant espresso powder
3/4 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 teaspoon salt
2/3 cup all-purpose flour

1/4 cup semi-sweet or bittersweet chocolate, chopped
2 tablespoons heavy cream
1 heaping teaspoon espresso powder

Directions:

1. Preheat oven to 350 degrees (F).  Line an 8×8-inch square baking pan with parchment paper, with ends of paper extending over opposite sides of pan. Repeat with second piece of paper in opposite direction. Butter the parchment paper liberally.  I also butter each step to help keep the parchment paper in place. *definitely use parchment paper instead of foil-no matter how much cooking spray or butter you use the brownies will stick to foil!!!

2. In a heat-proof bowl set over a pan of simmering water, melt the butter and white chocolate together until almost completely melted.  Whisk in the espresso powder and then remove from heat and whisk until combined (this keeps the mixture from getting too hot and cooking the eggs).  *This will not be a completely smooth mixture, it will smooth out as you add the sugar and eggs.  Whisk in the sugar, then eggs one at a time.  Add vanilla.  Add flour and salt together, stirring until just combined.

3.  For the mocha swirl: Heat the cream either on low on the stovetop or in the microwave.  Place the chocolate and 1 teaspoon espresso powder in a small (heat proof) bowl and pour the hot cream over.  Let sit for 2-3 minutes and then whisk until smooth.

4.  Spread the brownie batter into prepared pan, then drizzle the mocha ganache in lines horizontally over the surface of the batter.  Using a thin knife or toothpick, swirl the mocha ganache vertically to create a marbled look. Bake for 30 minutes.

5. Brownies are done when they are golden brown, set in the middle and a toothpick inserted comes out with clean.  Move baking pan to a wire rack and let cool for 1 hour.  Remove the brownies from the pan by the parchment paper, cut into squares and enjoy!

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3 Comments leave one →
  1. November 28, 2012 10:20 am

    These look great! I love white chocolate mochas and can only imagine that they are even more delicious in brownie form!

  2. Susan Frank permalink
    December 1, 2012 2:05 pm

    These look awesome and I’ll be trying them out during the holidays. Thanks so much!!

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