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White Chocolate Toffee Brownie

Recently, I find myself in love with being next to the warm oven. I whip up the batter, marinate meat, or even sliced some veggies into a few baking trays, and I pop them in the roaring oven. As the moment flows by, the comforting delicious scent slowly disperses throughout the house.

White Chocolate Toffee Brownie 1

Brownies! That’s it! I will say no more. I don’t need to convince anyone to have a little bite when they come out of the oven.

White Chocolate Toffee Brownie 2

But this version of brownie is particularly addictive. It can be your best friend. Very best friend.

White Chocolate Toffee Brownie 3

When I cook this, it’s like a therapy. Imagine this! A pot of butter, sugar and white chocolate. Everything melted slowly. And the smell sugar caramelized mixed with the lovely milky scent of white chocolate is unbearably alluring. I can’t help myself dipping my finger in the hot batter and eat it hot many times.

White Chocolate Toffee Brownie 4

And you will love these white chocolate toffee brownies. They are super gooey and fudgy on the inside. The outside is nicely firm and chewy. You want them now? Let’s cook!

White Chocolate Toffee Brownie


250 gm white chocolate compound- chopped

½ cup granulated sugar

100 gm butter- chopped into small cubes

2 tsp vanilla essence

1 1/4 cup flour

2 tsp baking powder.

2 eggs- beaten


Preheat an oven at 180 degree C.

In the medium pot, melt sugar, butter and white chocolate until all ingredients melted and mixed well. Remove from the stove.

In another bowl, combine flour and baking powder and mix well.

Gradually add dry ingredient into wet ingredients and whip until smooth.

Add beaten eggs, a little at the time, and continue mixing. Do not let the egg cook.

Pour the brownie mixture into the greased square 12-inch cake pan. Bake in the oven at 180 degree C for 35 minutes or until the tooth pick come out clean.

Allow the brownie to cool for 10 minutes and cut into small pieces.


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