Mini White Chocolate Brownies with Hazelnut Sour Cream

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1/3 cup unsalted butter, cut into pieces
6 oz white chocolate, chopped
2 egg
1 cup sugar
2 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup dried cranberries
1/2 cup walnut pieces, (optional), lightly toasted
icing sugar, for dusting
Hazelnut Sour Cream
1/2 cup chocolate hazelnut spread
2 tbsp sugar
3/4 cup sour cream




Preheat oven to 350 F.

Butter and flour a mini-muffin tin.

Over a pot of simmering water, melt butter halfway. Add white chocolate and stir until melted. Allow to cool to room temperature.

In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.

In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture. Stir in dried cranberries and walnuts and spoon into prepared pan.

Bake 18-25 minutes.

Hazelnut Sour Cream

Cream chocolate hazelnut spread in a bowl and stir in sugar. Add sour cream and mix until blended.

Spread onto brownies or leave on the side.

To Assemble

Cut and serve brownies as needed. Dust with icing sugar. Brownies will keep for 4-6 days in an airtight container.

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