White Chocolate Brownie Recipe In Kannada | 💥 Crinkled Top And So Chocolaty White Chocolate Brownie

white chocolate

🥗Healthier: coconut cream

💰Cheaper: vanilla-flavored chocolate

Coconut cream adds richness while reducing sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

chopped nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds provide crunch and are often cheaper.

granulated sugar

🥗Healthier: stevia

💰Cheaper: sugar substitute

Stevia reduces calories while maintaining sweetness.

In a dry bowl, add 100 grams of cardamom powder.

Sift in 150 grams of powdered sugar to avoid lumps.

Beat the mixture until creamy.

Add 50 ml of warm milk and mix well, using a total of 80 ml of milk as needed for consistency.

In another bowl, measure 180 grams of white chocolate and chop it into small pieces.

Add 40 grams of unsalted butter to the chopped chocolate.

Melt the chocolate and butter together using the double boiling method.

Once melted, add a pinch of salt to the mixture and mix well.

Combine the melted chocolate mixture with the powdered sugar and cardamom mixture, blending thoroughly with a wire whisk.

Add 1 teaspoon of vanilla essence and mix again.

Sift in 135 grams of all-purpose flour, 20 grams of milk powder, and 1/4 teaspoon of baking powder.

Mix the batter until smooth, ensuring there are no lumps.

Adjust the batter consistency by adding 30 ml of milk if it's too thick, aiming for a ribbon-like consistency.

Prepare a 7-inch square tin and weigh the batter, which should total 696 grams.

Spread the batter evenly in the tin, removing air bubbles with a skewer.

Preheat the oven to 160°C and bake for 20 to 25 minutes with both rods on.

Check doneness with a skewer; if it comes out clean, turn off the oven.

Let the brownie cool down completely on a kitchen towel.

Once cooled, demold the brownie and weigh it, which should be 72 grams.

Cut the brownie into pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens