Brownie topped with white chocolate cream by Magefesa USA



For the base:

  • 3/4 Cup dark chocolate.
  • 3/4 Cup butter.
  • 2 Cups sugar.
  • 1 Cup flour.
  • 1 ½ Tablespoons baking powder.
  • 5 Eggs.

For the cream 

  • 1 Cup white baking chocolate.
  • 3 Egg yolks.
  • 1/8 Cup sugar.
  • 1/4 Cup milk
  • 1-1/2 Cup whipping cream.
  • 2 Gelatin sheets.


For the base:

Melt butter and chocolate in a bain-marie.
Beat the eggs with the sugar until light. Mix with the chocolate and butter.
Sift the flour over the mixture along with the baking powder and stir gently.
Add nuts or chopped pistachios.
Pour mixture into a greased and floured pan.
Cook in the oven at 345ºF for 20 min.

For the cream:

Whip cream and keep in the fridge.
Melt chocolate in the microwave making sure not to burn it.
Soak gelatin in cold water.
Place milk, egg yolks and sugar into a pastry metal bowl the mixer. Place on the  heat and mix with an electric Magefesa Mixer until you get a thick and homogeneous cream. Stir in the gelatin.
Remove from heat, add melted chocolate and whipped cream.
Keep in the fridge overnight.

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