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.
Course Dessert
Cuisine American
Keyword brownies, white chocolate
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 16squares
Calories 250kcal
Author Camila Hurst
Ingredients
White Chocolate Brownie Batter
1 1/4cupchopped white chocolate212 grams
3/4cupunsalted butter170 grams
1cupwhite granulated sugar200 grams
2large eggs
1large yolk
2tspvanilla extract
2cupsall-purpose flour255 grams
1/4tspsalt
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.