Normally a brownie is brown, but here is my take on a white brownie with white chocolate, dried cherries and almonds. The brownie is still moist and chocolaty, but the cherries gives a tangy taste, so the sweetness is not overpowering.

You can eat the brownie when it is just made, but it only gets better the next day.

Makes 12 small pieces

Ingredients:

Batter:

125 g butter
200 g white chocolate
3 eggs
300 g sugar
1 teaspoon vanilla pate or the seeds from ½ vanilla pod
150 g all-purpose flour
1 teaspoon baking powder

Filling:

100 g white chocolate, chopped
75 g sun-dried cherries, chopped
50 g almonds, chopped

Topping:

150 g white chocolate
15 g butter
40 g almonds slivers
50 g dried cherries, chopped

Directions:

Preheat the oven to 360℉ (180℃). Line a 8” by 8” baking pan with parchment paper, and set aside.

Melt butter and chocolate in a saucepan over very low heat, let cool for a few minutes.

Whisk eggs, sugar and vanilla till it is pale and foamy. Add the melted chocolate and mix until fully incorporated. Stir in the sifted flour and baking powder in the batter. Fold in chocolate, almonds and cherries.

Pour the batter into the baking pan and bake it for 35-45 minutes until the top is lightly golden.

Let the cake cool completely before decorating.

Topping:

Melt the chocolate over a double boiler while stirring, take the chocolate off the heat just before it's all melted, and stir until it all is melted. Stir in the butter, spread it on top of the cake, sprinkle almonds and cherries on top.

Cut the cake in small pieces and serve it with a nice cup of coffee.

Enjoy!

The Danish version:

Hvide Chokoladebrownies

Giver 12 små stykker

Ingredienser:

Dej:

125 g smør
200 g hvid chokolade
3 æg
300 g sukker
kornene fra ½ stang vanille
150 g mel
1 tsk. bagepulver

Fyld:

100 g hvid chokolade, groft hakket
75 g soltørrede kirsebær, groft hakkede
50 g hele mandler

Topping:

150 g hvid chokolade
15 g blødt smør
40 g mandelsplitter
50 g oltørrede kirsebær, groft hakkede

Fremgangsmåde:

Forvarm ovnen til 180℃. Kom bagepapir i en ca 20 cm x 20 cm bageform.

Smelt smør og chokolade i en tykbundet gryde over meget lav varme eller over vandbad.Lad massen køle lidt af i et par minutter. Pisk æg, sukker og vaniljekorn til en meget lys gul luftig masse. Bland chokoladen i æggemassen. Bland sigtet mel og bagepulver i og bland det forsigtigt sammen. Tilsidst tilsættes mandler, kirsebær og chokolade og de vendes forsigtigt i dejen.

Hæld dejen i kageformen og bag kagen i ca. 35-45 minutter. Køl kagen helt af før den dekoreres.

Topping:

Smelt chokoladen over vandbad, indtil den er næsten helt smeltet. Tag chokoladen af varmen og bliv ved med at røre indtil den sidste chokolade er smeltet. Tilsæt smør og rør det i. Spred chokoladen ud over toppen på kagen, og drys med de tørrede kirkebær og mandelsplitter. Lad chokoladen sætte sig, og skær kagen ud i små stykker.

Server kagen med en god kop kaffe.

Velbekomme!