White Chocolate Brownies

These White Chocolate Brownies are so easy to make, fudgy, and delicious! They have a buttery and creamy texture, they are decadent, and perfect to satisfy any sweet tooth.

You probably already have all the ingredients needed to make this recipe for white chocolate brownie already in your fridge and pantry.

I know a lot of people will try to say these are actually blondies instead of brownies. But the difference between brownies and blondies is that blondies don’t have chocolate in the batter, and brownies do. Blondies usually are made with brown sugar. Since this recipe does take chocolate in the batter, these are in fact brownies and not blondies.

White Chocolate Brownie Recipe

I will show you step-by-step how to make these White Chocolate Brownies. The full ingredients list and instructions can be found below in the page.

Start by melting together the butter and white chocolate in the microwave or over a double boiler.

Add the white sugar, egg yolk, and eggs to the bowl. Beat with the mixer for 4 minutes, until the mixture is lightened in color. This will help the brownies have the crinkly shiny top.

Add the vanilla and stir to combine.

Then, add the flour and salt. Mix on low or fold with a rubber spatula.

Baking

Pour the white chocolate brownie batter into a 8×8″ baking pan greased and lined with parchment paper.

Use a spatula to spread the batter evenly.

Bake in the oven for about 35 minutes. Your oven should be at 350ºF if it’s a regular conventional oven. If your oven runs hot, or if it’s convection or gas, use 325ºF instead.

Bake until the top and edges are browned and set. If you insert a toothpick into the brownies, it should come out clean without any batter stuck to it.

Let the brownies cool down before slicing and serving.

Storage

Store the brownies in an airtight container at room temperature for up to 2 days. You can also store it in the fridge for up to 6 days.

The brownies can be frozen for up to 2 months. Thaw them in the fridge overnight.

Let the brownies come back to room temperature before serving.

Variations

There are a few ways to make this recipe even more delicious.

• Drizzle the top of the brownies with caramel sauce or melted white chocolate.
• Mix in 1/2 cup of chopped macadamia nuts in the batter before baking.
• Before baking, you can also mix in the batter 1/2 cup of chocolate chips, either white or semi-sweet, or whichever kind you prefer.
• Serve the brownies with a scoop of ice cream, or with some dulce de leche or nutella spread on top, the flavors go so well together.

What kind of white chocolate to use for this recipe?

When making these White Chocolate Brownies, make sure to use good quality white chocolate. Don’t use candy melts. Look for chocolate chips such as Callebaut, which have over 20% cocoa butter in them. If you can’t find it, you can use white chocolate bars such as Lindt, and chop it to use in the recipe. This will guarantee the best texture and chewiness, and success in the recipe.

This recipe is perfect for all white chocolate lovers! If you like this recipe, here are some other recipes you might enjoy:

• Lemon Brownies
• Strawberry Brownies
• Nutella Brownies
• Biscoff Brownies
• Peanut Butter Fudge Brownies
• Oreo Brownie Blondie Bars

If you make this recipe leave a comment below or tag me on social media! I love hearing from you!

White Chocolate Brownies

Camila Hurst

These White Chocolate Brownies are so easy to make, fudgy, and delicious! They have a buttery and creamy texture, they are decadent, and perfect to satisfy any sweet tooth.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 16 squares

Calories 250 kcal

Ingredients

  

White Chocolate Brownie Batter

• 1 1/4 cup chopped white chocolate 212 grams
• 3/4 cup unsalted butter 170 grams
• 1 cup white granulated sugar 200 grams
• 2 large eggs
• 1 large yolk
• 2 tsp vanilla extract
• 2 cups all-purpose flour 255 grams
• 1/4 tsp salt

Instructions

 

• Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, use 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan.
• To make the batter, mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar, the eggs, and egg yolk to the bowl with the white chocolate mixture. Mix with a whisk, or with a mixer for about 4 minutes on medium high speed, until the batter is light in color.
• Add the vanilla. Stir to combine.
• Add the flour and salt to the bowl, mix on low to combine, or fold with a spatula.
• Pour the batter in the prepared pan. Use a spatula to smooth it out.
• Bake the brownies in the oven for 35 minutes, until the brownies look set around the edges and on top. And a toothpick inserted in the brownies doesn’t come out with gooey batter stuck on it.
• If the brownies are browning too much on top, but the middle isn’t cooked yet, cover with aluminum foil to finish baking.
• Remove the brownies from the oven.
• Let them cool down.

Storage

• Store the brownies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.

Notes

Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel pan. Glass pans heat up slowly, which can results in brownies with an underdone center, and over cooked edges.

White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter in it, you can get white chocolate baking bars, or Lindt white chocolate bars and chop it to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.

Keyword brownies, white chocolate