White Chocolate Brownie With Chocolate Sauce

From Lee Bailey's New Orleans cookbook.

• Ready In: 1 hr 5 mins
• Serves: 9-12

Ingredients

• 7  tablespoons unsalted butter
• 8  ounces white chocolate, half chopped fine and half chopped coarse
• 2  eggs
• 1  pinch salt
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons vanilla extract
• 1  cup flour
• 4  ounces bittersweet chocolate, chopped coarse

• Chocolate Sauce

• 1⁄2 cup heavy cream
• 3  tablespoons unsalted butter, cut into bits
• 1⁄3 cup granulated sugar
• 1⁄3 cup dark brown sugar
• 1  pinch salt
• 1⁄2 cup  sifted  unsweetened cocoa powder
• 1⁄4 cup  strong coffee (optional)

Directions

1. Brownie:.
2. Preheat oven to 350 degrees F. and lightly grease an 8-inch square baking pan.
3. Line with foil and butter the foil, set aside.
4. Melt the butter over low heat in a small heavy saucepan.
5. Sprinkle in the finely chopped white chocolate.
6. Do not stir, set aside.
7. With a hand mixer at high speed, beat eggs and salt until frothy.
8. Continue to beat while adding the sugar. Beat for 2 minutes.
9. Stir in the chocolate-butter mixture, vanilla, and flour, mixing until smooth. Fold in the remaining white and the bittersweet chocolate, and spread in the prepared pan.
10. Bake for 35 minutes.
11. Allow to cool on a rack.
12. Chocolate Sauce:.
13. Place cream and butter in a large heavy saucepan and heat over a moderate flame, stirring, until butter melts and cream just begins to boil.
14. Add the sugars and salt and stir to dissolve.
15. Reduce the heat and thin with coffee if desired.
16. Serve each slice on a slick of chocolate sauce, topped with a scoop of vanilla ice cream.