Brownies are my thing, and dark chocolate is my favorite food in the world, but that doesn't mean there's no room for the pure sweet creamy cocoa buttery goodness that is white chocolate. These White Chocolate Brownies are so dreamy with a rich fudgy texture and sweet creamy flavor that's decadent but not too sweet. Make sure you go the extra mile to get some nice white chocolate for this recipe since it is the main ingredient. These beautiful brownies are easy to make and bake up with a shiny crackly crust just like every great brownie does. Pair it with some fresh berries and you have quite a fancy dessert. If you are also looking for the perfect shiny crust dark chocolate brownie recipe, check out my Best Fudge Brownies.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - these brownies use the same method as traditional chocolate brownies and they come together quickly. They take less than 30 minutes to bake.
- Fudgy texture - mixing the eggs with the right amount of sugar ensures that these brownies are moist and fudgy.
- Rich creamy flavor - white chocolate means these "brownies" have a lovely sweet buttery, creamy flavor.
- White chocolate chips - use pure white chocolate with 100% cocoa butter for creamy taste.
INGREDIENTS
- Unsalted butter - these brownies have a soft fudgy texture and are made with butter. I prefer unsalted butter for its sweet creamy flavor.
- All purpose flour - regular all purpose flour is perfect to make fudgy and chewy brownies. Use unbleached flour which will give you that nice dense texture.
- Pure vanilla extract - vanilla is essential to this recipe since it is the main flavor that complements the sweet dairy notes. I like this Madagascar vanilla extract.
- Granulated sugar - simple fine white granulated sugar keeps these brownies moist and helps create that shiny crust. If you reduce the sugar they will not be as fudgy and they are less likely to have the shiny top.
- Brown sugar - a bit of brown sugar adds complexity to the sweetness so they are not one-dimensional.
- Egg - 2 whole eggs will provide majority of the structure in these brownies.
- White chocolate – pure white chocolate forms the base of the batter, and I also fold extra chips into it before baking.
STEP BY STEP INSTRUCTIONS FOR WHITE CHOCOLATE BROWNIES
- STEP 1). Melt chocolate. In a large bowl over a pot with ½-inch of simmering water, stir together the white chocolate and butter until completely melted, smooth and glossy. You can also use the microwave with frequent stirring.
- STEP 2). Beat eggs with sugar. Combine eggs with sugar in a large bowl and use a whisk to beat until pale, thick and fluffy. Beat in vanilla and salt.
- STEP 3). Add melted chocolate. Mix warm white chocolate mixture into the egg mixture until evenly blended.
- STEP 4). Add flour. Sprinkle flour over the batter and fold it in gently until well incorporated and smooth.
- STEP 5). Fold in white chocolate. Add the white chocolate chips and fold them through. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
- STEP 6). Bake for 24-28 minutes until golden around the edges, slightly puffed with a shiny top and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely.
EXPERT BAKING TIPS
- Use pure white chocolate. Compound chocolate will not work in this recipe and will make the brownies greasy. Pure white chocolate contains sugar, cocoa butter, milk powder and vanilla. If there are other oils in the ingredient list, then avoid that product.
- Watch the baking time. Be sure to not over-bake these brownies or they can end up more dry instead of dense and fudgy.
- Cool completely. Let the finished brownies cool completely at room temperature and then chill in the fridge for at 1 hour before slicing to ensure you get those nice clean slices.
FAQ
No, this recipe requires pure white chocolate for the best taste and texture.
Make sure you use pure white chocolate. Do not use compound chocolate which contains other vegetable oils. White chocolate should contain pure cocoa butter which will give these brownies a fudgy texture. If you use compound chocolate, then they may feel greasy and they may not bake properly. This is the white chocolate that I use and it is wonderful.
The trick to making clean slices for blondies is to chill them thoroughly and then use a hot dry knife. Dip the knife in hot water and then wipe it clean and dry between each slice.
These brownies keep at room temperature in an airtight container for 5 days. I've even found that they were still soft and chewy after 1 week.
If you love brownies, check out these recipes!
Peanut Butter Fudge Swirl Brownie Bottom Cheesecake Better Than Box Brownie Mix Recipe The BEST Small Batch Fudge Brownies Buckeye Peanut Butter Fudge Brownies BEST Fudgy Brownie Recipe with Shiny Crust The BEST Fudgy Flourless Brownie CookiesMore white chocolate things
Do you love baking with white chocolate? Try these recipes:
Brownie love
Love baking brownies? Here are more delicious brownie recipes:
White Chocolate Brownies
Ingredients
- 4 oz 85g white chocolate, coarsely chopped
- 7 tablespoon 100g unsalted butter
- 2 large eggs at room temperature
- ⅔ cup 135g granulated sugar
- ¼ cup 55g packed light brown sugar
- 1 ½ teaspoon 7ml pure vanilla extract
- ½ teaspoon salt
- 1 cup plus 2 tbsp 160g all-purpose flour
- ½ cup 85g white chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
- Combine white chocolate and butter in a heatproof bowl and place it over a saucepan with barely simmering water. Stir until completely melted and smooth. Or melt in the microwave at 50% power in short bursts with frequent stirring.
- Combine eggs, sugar and salt in a large bowl and whisk or beat with an electric hand mixer until pale and thick. Mix in vanilla. Mix in warm melted white chocolate mixture. Add flour and fold it in gently. Just before all of the flour is incorporated, fold in the chocolate chips.
- Spread the rest evenly into prepared pan. Bake for 25-30 minutes until the top is shiny and crackly.
Shirley Bradstreet
Please Please please include calorie and nutrition information!!!!
Steph
These look delicious!!
Sorry if this has already been asked, but what is it that makes these 'brownies' rather than 'blondies'? I'm forever trying to get my head around the difference between the 2 !
christina.marsigliese
Hi Steph, great question! It's mainly because there is melted white chocolate in the batter... although I sometimes put white chocolate in my blondies too. It's just about the proportions and the final texture.
Jen
I'm so happy to have found this recipe! I remember one from Bon Appétit years ago that had macadamia nuts, citrus peel, and dried apricots in the batter. There was a glaze on top made from orange juice concentrate and Cointreau. I’ve never been able to find it again, but I’m going to use this recipe as a base and try to replicate it.
christina.marsigliese
OMG that sounds INCREDIBLE! I'll have to replicate that too 🙂
Maria
Made these today and love them!
Sara
These are incredible! Thanks so much for the recipe!
Nancy
What white chocolate did you use?
Fail
Raspberries coming out of left field!
christina.marsigliese
Lol there are no raspberries.
Olivia
Raspberries? They’re not listed in the recipe title or ingredients, yet they appear in step 3 in the instructions. Is this also the same recipe as another?
christina.marsigliese
Hi Olivia, there are no raspberries in this recipe. I have my raspberry white chocolate blondies though!