Belgian White Chocolate Brownies

Belgian White Chocolate Brownies

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Brownie:

1 lb. quality Belgian White Chocolate, finely chopped

1 cup plus 6 tablespoons butter

2 eggs

1 1/4 cups super fine sugar

1 tsp. pure vanilla extract

1 vanilla bean, scraped of seeds

1 3/4 cup flour

1/4 tsp. salt

Ganache:

1 lb. quality Belgian White Chocolate, finely chopped

1 cup heavy cream

Grease and line with parchment a 12x8x2 inch pan. Preheat oven to 350 degrees.

Put the chocolate in a large bowl. Melt the butter until it just begin to boil. Pour melted butter over finely chopped chocolate and stir until chocolate is completely melted.

Put the eggs , sugar, vanilla extract and vanilla seeds in a bowl and whisk to combine. Whisk into the melted chocolate until combined. Fold in the flour and salt. Pour into prepared pan and spread evenly. Bake for about 30-35 minutes until top is golden brown. The center will still be gooey. Remove from oven and allow to set on rack for 1 hour. Meanwhile, prepare the white chocolate ganache.

For the ganache, warm the heavy cream just until it begins to boil. Pour over finely chopped chocolate and stir until well combined and all the chocolate is melted. Pour over warm brownies. Place in refrigerator until firm. 3 hours to overnight. Cut into 12 pieces.

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