In this dessert, I took the best of past blondie and brownie recipes, combined them and added a little color.
Served chilled, after a night in the fridge, along with a cup of your favorite coffee, these brownies are not just a treat, but a whole event.
It is important to use natural, unalkanized cocoa powder. It has a lighter hue and will not turn your blue brownies into dark green ones. Also, for a brighter blue color, you can eliminate the cocoa (losing a bit in taste and texture) by replacing it with an additional 30g of flour.
Contents
⏱ Cooking time — 35 minutes overall + cooling time. Includes 15 minutes of preparation and cooking + 20 minutes unattended.
🔪 Ingredients
For 9 squares:
- 100 g (3 ½ oz) white chocolate
- 250 g (8 ⅚ oz) white sugar
- 3 eggs
- 160 g (5 ⅔ oz) all-purpose flour
- 180 g (6 ⅓ oz) unsalted butter
- 35 g (⅖ cups) cocoa powder (for a brighter blue color, omit the cocoa and replace it with an additional 30 g flour)
- ½ tsp. salt
- ~1 tbsp of royal blue gel coloring
- 1-2 drops of violet gel coloring
🥣 Directions
👉 Jump to Short Version of RecipePreparing the ingredients: melting butter and chocolate
Break 100 g (3 ½ oz) white chocolate into small pieces.
Put 180 g (6 ⅓ oz) unsalted butter in a small saucepan. Put it on a low heat and melt the butter, stirring occasionally, do not overheat. You can also do this in the microwave or any other method you prefer.
Making sure the butter is not too hot (warm, comfortable to the touch temperature) add the white chocolate to it. Stirring constantly, allow the chocolate to dissolve completely into the butter. You can melt the chocolate on a water bath or in the microwave to keep it from separating (although it won’t do anything bad to the dessert).
Take a large bowl and beat 3 eggs in it.
Then, add 250 g (8 ⅚ oz) of white sugar to the bowl. Use a whisk to mix the eggs and sugar well until smooth.
Preparing the dough: mixing dry and liquid ingredients
Sift 35 g (⅖ cups) cocoa powder through a fine sieve directly into the egg and sugar mixture.
Add ½ tsp. salt, 160 g (5 ⅔ oz) all-purpose flour and the melted butter and chocolate mixture.
Mix the contents again vigorously with a whisk until a smooth batter is obtained.
Add approximately 1 tbsp. of blue and 1-2 drops of purple gel dye. It is better to add a little at a time, stir and evaluate the color. Then add more as needed until the desired shade is achieved.
Baking brownies
Take a square mold about 20 cm (8 inches) in size. Line the bottom and sides of the mold with parchment paper.
Pour the batter into the mold and use a spatula to flatten it.
Put the mold in an oven preheated to 200 °C (400 °F).
Bake for 20 minutes.
After 20 minutes, remove the brownies from the oven and leave to cool to room temperature. When the brownies have cooled completely, carefully remove the parchment and cut into serving pieces.
In my opinion, the brownies taste much better the second day, after a night in the fridge.
📌 Pin it!
Blue Velvet Brownies with White Chocolate
Ingredients
- 100 g white chocolate
- 250 g white sugar
- 3 eggs
- 160 g all-purpose flour
- 180 g unsalted butter
- 35 g cocoa powder (for a brighter blue color, omit the cocoa and replace it with an additional 30 g flour)
- ½ tsp. salt
- ~1 tbsp. of royal blue gel coloring
- 1-2 drops of violet gel coloring
Instructions
- Melt the butter in a saucepan over a low heat, without overheating. Remove from the heat and add the white chocolate to it, stir until dissolved. The butter should not be hot, just slightly warm.
- In a large bowl, beat the eggs, add the sugar, stir with a whisk until smooth. Sift in the cocoa, flour, salt and the butter and chocolate mixture. Mix until smooth. Add the blue and purple gel coloring, making sure you get the desired shade.
- Place the dough in a square mold about 20 cm wide, lined with parchment. Bake in a preheated oven at 200 °C (400 °F) for 20 minutes. Cool the brownies to room temperature, then cut into portions.
