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Mini White Chocolate Brownies with Hazelnut Sour Cream

Mini White Chocolate Brownies with Hazelnut Sour Cream
YIELDS
24 servings

Baking these brownies in individual tins and serving them with a hazelnut sour cream transforms these simple weekday treats into a rich dessert for your guests.

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Ingredients

Brownies

cup unsalted butter, cut into pieces
6
oz white chocolate, chopped
2
egg
1
cup sugar
2
tsp vanilla
1
cup all purpose flour
½
tsp baking powder
¼
tsp salt
¼
cup dried cranberries
½
cup walnut pieces, (optional), lightly toasted
icing sugar, for dusting

Hazelnut Sour Cream

½
cup chocolate hazelnut spread
2
Tbsp sugar
¾
cup sour cream
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Directions

Step 1

Preheat oven to 350 F.

Step 2

Butter and flour a mini-muffin tin.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

Bake 18-25 minutes.

Step 7

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

Step 8

Spread onto brownies or leave on the side.

Step 9

Cut and serve brownies as needed. Dust with icing sugar.

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My rating for Mini White Chocolate Brownies with Hazelnut Sour Cream
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