White-Chocolate Semifreddo Brownie Squares
We garnished these brownies with decorative chocolate squares. You can also garnish them with chocolate shavings.
- Yield: Makes about 3 dozen
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Winter 2004
For the brownie base
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces best-quality bittersweet chocolate, coarsely chopped
- 1 large egg
- 1 large egg yolk
- 2/3 cup packed light-brown sugar
- 1/2 teaspoon pure vanilla extract
For the semifreddo
- 1/2 cup whole milk
- 2 large egg yolks
- 2 1/2 tablespoons granulated sugar
- Pinch of salt
- 11 ounces best-quality white chocolate, coarsely chopped
- 3/4 cup heavy cream
Make brownie: Preheat oven to 325 degrees. Butter a 9-inch square pan (preferably springform). Sift flour, baking powder, and salt into a small bowl; set aside. Melt butter and chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Let cool slightly.
Beat egg and yolk in the bowl of an electric mixer fitted with the whisk attachment until pale and thick, about 3 minutes. Crumble in brown sugar; beat until sugar is dissolved and mixture is thick, about 3 minutes. Beat in vanilla.
Remove bowl from mixer; fold in flour mixture and melted chocolate in alternating batches, beginning and ending with flour mixture. Pour batter into prepared pan; bake until center is just firm to the touch, about 15 minutes. Let cool completely in pan on a wire rack.
Make semifreddo: Heat milk in a small saucepan until just about to boil. Remove from heat. Whisk egg yolks, 1 tablespoon granulated sugar, and salt in a heatproof bowl. Slowly whisk in hot milk; place bowl over a pan of simmering water. Whisk constantly until pale and thick, about 5 minutes. Let cool completely, then chill custard until cold, about 15 minutes.
Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Remove bowl from heat; let cool slightly. Gradually whisk in 1/2 cup custard; set aside.
Beat cream and remaining granulated sugar until soft peaks form. Fold cream into white-chocolate mixture in 2 additions. Pour over brownies. Freeze until firm, about 4 hours. Just before serving, cut into 36 1 1/2-inch squares.