AuthorBiteSized
In a pan on medium heat without any oil, pour dilis and saute until browned or toasted. Take out from the pan and set aside.
In a pan over medium heat, melt butter. Add toasted dilis and continue sautéing for a few minutes. Add peanuts and continue cooking, stirring constantly until the peanuts are crunchy and dilis have turned light brown.
In a separate bowl, mix together water, brown sugar, and corn syrup until sugar is completely dissolved.
Pour sugar mixture over the hot dilis mixture and stir until everything is well coated and reduced into sticky consistency. Remove from pan and cool.
Preheat oven to 175 degrees Celsius. Grease the bottom of a baking pan with butter then line with 2 overlapping layers of wax paper, leaving flaps to hang over the sides of the pan.
In a small pot over medium-low heat, simmer some water. Place a bowl over the pot of simmering water, making sure that the bowl does not touch the surface of the water. Melt the white chocolate with the butter until almost completely melted. Remove from heat and stir to melt completely.
In a separate bowl, mix together the sugars until well combined. Using a hand mixer, add the eggs one by one, making sure it is thoroughly combined after each addition. The mixture should double in volume and be fluffy and pale.
Add in melted chocolate and mix well.
Separate the batter into 2 bowls and set aside. Retain one batter mixture as is, while adding the ube jam in the other bowl mixing well using a hand mixer.
In another bowl, combine flour and salt and mix well. Divide the flour mixture into two, adding it gradually in both batter mixtures (white chocolate batter and ube white chocolate batter). Fold in and mix both batters well.
Pour some of the white chocolate batter into the prepared baking pan making sure to smoothen the top evenly and then pour a layer of the ube batter into the pan. Continue pouring the 2 batters alternately until you’ve filled up the baking pan.
Bake for about 30 – 45 minutes. Once done take out from the oven and place it in a cooling rack. Once cooled down, cut brownie into squares and then drizzle with white chocolate ganache and top with candied dilis and nuts.
Ingredients
Directions
In a pan on medium heat without any oil, pour dilis and saute until browned or toasted. Take out from the pan and set aside.
In a pan over medium heat, melt butter. Add toasted dilis and continue sautéing for a few minutes. Add peanuts and continue cooking, stirring constantly until the peanuts are crunchy and dilis have turned light brown.
In a separate bowl, mix together water, brown sugar, and corn syrup until sugar is completely dissolved.
Pour sugar mixture over the hot dilis mixture and stir until everything is well coated and reduced into sticky consistency. Remove from pan and cool.
Preheat oven to 175 degrees Celsius. Grease the bottom of a baking pan with butter then line with 2 overlapping layers of wax paper, leaving flaps to hang over the sides of the pan.
In a small pot over medium-low heat, simmer some water. Place a bowl over the pot of simmering water, making sure that the bowl does not touch the surface of the water. Melt the white chocolate with the butter until almost completely melted. Remove from heat and stir to melt completely.
In a separate bowl, mix together the sugars until well combined. Using a hand mixer, add the eggs one by one, making sure it is thoroughly combined after each addition. The mixture should double in volume and be fluffy and pale.
Add in melted chocolate and mix well.
Separate the batter into 2 bowls and set aside. Retain one batter mixture as is, while adding the ube jam in the other bowl mixing well using a hand mixer.
In another bowl, combine flour and salt and mix well. Divide the flour mixture into two, adding it gradually in both batter mixtures (white chocolate batter and ube white chocolate batter). Fold in and mix both batters well.
Pour some of the white chocolate batter into the prepared baking pan making sure to smoothen the top evenly and then pour a layer of the ube batter into the pan. Continue pouring the 2 batters alternately until you’ve filled up the baking pan.
Bake for about 30 – 45 minutes. Once done take out from the oven and place it in a cooling rack. Once cooled down, cut brownie into squares and then drizzle with white chocolate ganache and top with candied dilis and nuts.
Leave a Reply