These are the best white chocolate brownies! They are chewy, rich white chocolate brownies with crinkle tops and fudgy centers! They will be all white chocolate lovers new favorite dessert!
If you're looking for other white chocolate recipes, check out my white chocolate salted caramel cheesecake, white chocolate cupcakes, white chocolate macadamia nut cookies or white chocolate peppermint cupcakes!
Why You'll Love These Fudgy White Chocolate Brownies
This isn't just a blondie recipe, this is a white chocolate brownie recipe. Key difference! These fudgy brownies are just like traditional chocolate brownies, but without the cocoa powder or regular chocolate. They're fudgy, they have slightly gooey centers, crackly tops and crispy edges, but instead they are white brownies! This easy white chocolate brownie recipe is perfect for the white chocolate lover in your life!
Ingredients
- White Chocolate- use good quality, real white chocolate bars like Lindt or Ghirardelli
- Unsalted Butter- used to give these brownies a rich flavor and texture
- Eggs- two whole eggs and two yolks are used for the best chewy texture, make sure they're room temperature
- Sugar- just white sugar, no brown sugar, is used for the best texture and shiny tops
- Vanilla Extract- enhances the rich white chocolate flavor
- Flour- all purpose flour is used for the best "chew"
- Salt- Brings out all the flavors in these brownies
Step by Step Instructions for this Easy Recipe
Please see the recipe card for the complete recipe!
STEP ONE: Melt butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.
STEP TWO: Add the eggs, egg yolks, sugar and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)
STEP THREE: Pour in the white chocolate mixture and whisk until combined and smooth.
STEP FOUR: Fold the flour and salt into the wet ingredients with a rubber spatula just until combined.
STEP FIVE: Pour the white chocolate brownie batter into a lightly greased 9x9 square pan. (You can also line the pan with parchment paper for easier removal.) Use a mini offset spatula to smooth the batter out. Bake and then let the brownies cool completely in the pan on a wire rack.
STEP SIX: Once cool, use a butter knife to loosen the edges of the brownies from the pan, and turn over to gently release. Cut into 16 squares and enjoy! Serve with ice cream, or by themselves!
FAQs
Can I use white chocolate chips? I really recommend using white chocolate bars. This will give you the best textured brownies.
Can I add macadamia nuts or other mix-ins to these brownies? I have not tested these brownies with any mix-ins but if you try it let me know how they turn out!
How do I store these brownies? Store leftovers in an airtight container or plastic bag for up to four days. Freeze for up to two weeks.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Whisk your eggs and sugar together until pale and smooth. This creates that pretty crackle top.
Gently fold in your dry ingredients. This helps to make sure the tops are crackly.
Please leave a star rating if you make these brownies! It's so so helpful for me!
Recipes to Try Next Time
📖 Recipe
White Chocolate Brownies
Ingredients
- 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
- ¾ cup (168 g) unsalted butter, chopped into small cubes
- 2 eggs
- 2 egg yolks
- 1 ¼ cups (250 g) granulated white sugar
- 1 tablespoon (15 ml) vanilla extract
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
- ¾ teaspoon salt
Instructions
- Preheat the oven to 325 degrees. Lightly grease a 9x9 pan and set aside. (You can also line the pan with parchment paper for easier removal.)
- Melt the butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.8 oz (226 g) high quality white chocolate bars, chopped , ¾ cup (168 g) unsalted butter, chopped into small cubes
- Add the eggs, egg yolks, sugar and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)2 eggs, 2 egg yolks, 1 ¼ cups (250 g) granulated white sugar, 1 tablespoon (15 ml) vanilla extract
- Pour in the white chocolate mixture and whisk until combined and smooth.
- Fold the flour and salt into the wet ingredients with a rubber spatula just until combined.1 ¾ cups (219 g) all-purpose flour, spooned and leveled, ¾ teaspoon salt
- Pour the white chocolate brownie batter into the prepared pan. Use a mini offset spatula to smooth the batter out.
- Bake the brownies for 29-33 minutes. Then let the brownies cool completely in the pan on a wire rack.
- Once cool, use a butter knife to loosen the edges of the brownies from the pan, and turn over to gently release. Cut into 16 squares and enjoy!
Wow! I made these for dessert tonight and they were so good I had to come back to leave a review! I got the crinkly crust! We tried them warm with ice cream 10/10. And somehow even tastier once completely cooled.
YAY!!! I'm so glad you loved them! 🙂
omggg these were SO GOOD. i mixed in sum white chocolate chips, lemon zest, & raspberries! definitely recommend😍🤩 i was worried that the crinkly top would be ruined from the extra mix ins but not at all! it was just as perfect :)! (just not as white in color for obvious reasons lol)
Super easy to make. It came out perfect. Taste was unbelievable and the kids loved them. Definitely making this again. Thanks for the recipe.
Absolutely beautiful!! Would love to incorporate raspberries in the mix next time
Will be a staple in our house now...WOW!!!
I’m not sure what I did wrong but these didn’t cook in the center for me 🙁 the dough was extra thick and sticky, not like the video at all. I’ll try again!
I’m planning on making these tomorrow. Do I add 2 eggs plus 2 egg yolks??
Thank you
Major disappointment with this. Everything seemed good up until the baking - am now at 20+min past the suggested maximum cooking time and the middle of the brownies have yet to set. Followed the instructions to a tee and again, things seemed perfect up until the end part. Might try again in the future but can't really see what else could be done differently to get a different result.
Correct, 2 eggs and 2 yolks!