White Chocolate Brownies
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 9×9 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
White Chocolate Brownies
Ingredients
- 8 oz (226 g) high quality white chocolate bars, chopped , (Lindt or Ghirardelli bars)
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 1 tbsp (15 ml) vanilla extract
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
Instructions
- Preheat the oven to 325 degrees. Lightly grease a 9×9 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 , 3/4 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 1/4 cups (250 g) granulated white sugar, 1 tbsp (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 3/4 cups (219 g) all-purpose flour, spooned and leveled, 3/4 tsp 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
Correct, 2 eggs and 2 yolks!
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.
They didn’t cook properly. After 40 minutes they were only cooked at the edges. The rest was like sludge.
I tasted a bit of one (cooked) corner and it was good.
Perhaps cranking the oven up 25 degrees and adding a little bit more flour would correct the non baked problem?
Hi!! I’m from Argentina??, I found you on tiktok and I was tempted by all of your recipes. I just tried this one and it’s INCREDIBLE!!! Amazing! Thank youuu!! ⭐⭐⭐
I’ve tried it today and as some comments here it didn’t bake properly in the middle, I suspect it is because I used a turbo setting in the oven maybe I should’ve used a different setting. asid from that, I caramelized my white chocolate to blondie chocolate, and added pieces of white chocolate and 85% dark chocolate and it turned amazing. Beautiful crast on top, perfectly fudgy like a brownie but in white- which is exactly what I looked for. A little too sweet for my taste next time I’ll take more of the sugar out. Hope to try again and correct my mistakes and improve it even more.
Seems like many have had the same issue I am having with it not cooking in the middle after an exorbitant amount of time. Even with following the recipe verbatim.
Awesome recipe, thanks for sharing! Made them exactly how you laid it out and they were fantastic. Second time around I used the base but added peanut butter and jelly for a PB&J brownie.
I’m wondering if the 9×9 pan size is too small for this recipe. Several people (and now myself) have had the same issue with the middle not cooking- to me it seems like it is because the 9×9 pan is too full. The taste of the outside edges that were done were absolutely delicious though. So I will try this again, but in a large baking pan.
Hi Alicia. This recipe has been tested many, many times before I published the final recipe. The 9×9 pan is the correct size. The center of the brownies should be very fudgy and the brownies need to be completely cooled before cutting into them, about 3 hours of cooling in total.
Loved the recipe but I think the bake temp should be 350 for 28 mins. I had to bake these brownies at nearly 45 mins at 325. Also because of the time in the oven they are very golden on top. Great taste though!!
These are delicious! I made 2 changes: white chocolate melting wafers instead of bars because of food allergies and using an 8×8 pan because I don’t have a 9×9. It took about 45-50 min to cook in an 8×8 and I had to cover it with foil after 30 min to stop it browning too much but it still turned out great! Thanks for the recipe!!
Question:
What would you suggest for substitutions for someone who needs to use an alternative to egg?
Hi Emily. The eggs cannot really be substituted properly.
These turned out great! We added Heath pieces and chocolate chips to ours and *chef’s kiss*! Thanks for the recipe!!
Do you suggest a 9×13 if the pan is doubled? Maybe it would cook better?
I just made this and it smells heavenly and tastes wonderful too. I added strawberries in the middle before baking. Thanks for sharing this recipe
Taste is great, but my brownies didnt seem cooked enough. Very blonde in color. And the center basically looked like a slighty thicker version of the batter. I added chopped blonde chocolate.
I tried this recipe today after I saw it on Instagram last night! It turned out amazing! I browned my butter first and then used the double boiler method to incorporate the Ghirardelli’s white chocolate chips after the butter cooled. I doubled the recipe making two pans. Everything was phenomenal and I got a lot of compliments! Will be making these again!
Made these twice, never baked either time. Tried two separate ovens, followed the exact recipe. Extremely frustrating and I don’t get it.
I also had issues with it not baking. I am an experienced baker and frequently adjust (added flour) due to high altitude. Typically at high altitude things bake faster. I left it in a full hour as the center was sloshy when I checked every ten minutes or so. I eventually pulled it out when the center was just slightly wobbly and edges burned. Let it cool two hours till it was room temp. Cut into it and it was wet in the middle, spilling out. I’ll try it in a 9×13 because the edges were good but I’ll never put it in a 9×9 again, I was skeptical about the depth, should have trusted my instincts. I may also adjust to 335. Really stumped as to why it won’t bake, recipe makes sense, just didn’t work for me.
I tried this recipe this weekend and had the same issue a lot of people are having. I only had an 8×8 so I anticipated a longer cooking time but man- it just never seemed done! Pulled it out when the edges were getting too dark and put some foil on then popped it back in. After probably close to 1.5 hours I gave up and pulled it out and allowed it to cool for several hours. I temped it to be sure the eggs were cooked, but the middle never set- just seemed like fudgier batter. The edges were absolutely delicious so I’d love a solution to get this right- bigger pan, more flour, less butter/sugar? I followed the recipe exactly, didn’t do any mix-ins or anything. There has to be an answer!
It was super nice. Turned out more like cake though. Less of a brownie texture, nevertheless, tasted super delicious.
Had the same issue as everyone else. Ended up baking for an hour and 15 minutes and it still was super sloshy in the middle. I do a lot of baking and know that I did everything correctly.
I made these for a birthday party and they were a hit! I too had issues with the center baking and covered them with foil. I made them again yesterday and started baking them with foil first doing 40 min and another 15 with the foil off and they turned out perfect! I know every oven varies but I wouldn’t increase the temp because my edges would have gotten more done.
Hi! I used this recipe for work and I only got compliments on it! Everyone wanted the recipe and it was so good! Instead of 1 tablespoon vanilla I used 2 and it really made it better in my opinion
These brownies are soooo good! My son and I can’t stop making them! We even brought them to our family Thanksgiving dinner and they were a big hit! Delicious!!
This makes a decent gooey butter cake, but definitely not brownies/blondies. If I had to guess I’d say the mistake is in the amount of white chocolate/butter. I’m a bit frustrated and disappointed, but my dad liked it (as a gooey butter cake).
I totally agree. Tastes and feels like a cake :/ not a whole lot of white chocolate flavor. Sad 🙁
Made this recipe twice now. It’s absolutely perfect! So chewy and just the right amount of sweetness
Hi there! Why did my batter turn out more like a sticky cookie dough as opposed to brownie batter?
I’m a highly experienced baker and made these brownies three different times. I followed the recipe exactly as stated, but the middle doesn’t set. The edges baked well and tasted delicious. Thank you for posting it. Do you have any suggestions to make the middle cook all the way done? By the way, I used the Ghirardelli bars instead of the chips as suggested.
Normally everyone loves my white chocolate chip cookies. But they actually set those aside and dug in to these instead and it was absolutely amazing. I did again.
Even after cooking an extra 30% longer, the inside never finished cooking even though the edges turned deep brown. Totally inedible. Wasted a bunch of good white chocolate and butter.
Just made a batch. I was concerned about the issue some comments had about the brownies not baking all the way through. So I ended up using a 9×13 pan instead. They baked fine. Not as fudgy as the description says. But that’s fine with me. I like my brownies more cake like anyways. My family probably will have something to say.
I did use slightly less sugar as I was concerned it would be very sweet. Maybe that caused a less fudgy consistency. But it taste fabulous. Just the right amount of sweetness. Will make again in the future.
Hello. The cooking temperature is 325 °F ou celsius?
Thank you.
I’ve not made these yet but, For those that had problems with the baking time I discovered, after paying for a $100 service call, that when your oven indicates it’s at temp it’s actually not. You need to continue preheating for at least 15 minutes past the indicator light. Maybe everyone but me knows this. This might not be the case for all ovens. I have an electric GE Cafe series.
Thanks for this recipe! I needed to use up some white chocholat baking bars and this recipe fit the bill. These were so delightful! Trust the process! Going in the dough was thick, gooey but still spreadable. It will be a bit soft/giggly when you take it out by 33 minutes or so but, once cooling on counter for two hours, it firmed up nicely with still a chewy texture. Crinkly top too! Overnighted in the fridge and perfect to serve! I use an oven thermometer to verify oven temp. I used a 9 x 9 pan and parchment paper.
I chose to add a 1/2 cup of raspberry jam to swirl on top and cut the sugar by 1/8. cup and it was delicious. Now I’m going out to buy MORE white chocolate to make this again!
Was really excited for these but they are flop ?
I think 3/4 cup is too much butter, they were very greasy and could not get them to cook in the middle.
Edges were crispy and tasty though.
Good recipe but like many other comments, the centre of the brownie didn’t cook through. The amount of butter used is also way too much
These were complete goo. I even cooked them for 30 minutes more…. Only pet that solidified enough were the edges. Even after refrigerating them overnight, they were still not right. Total waste of money. I even weighed every ingredient, so I know that’s not what was off.
I had lots of white chocolate so was searching for a recipe and found this. I followed the recipe exactly except for folding in 1 cup of frozen raspberries to the batter at the end. I used a 8 x 8 pan and baked for 50 minutes and covered it with foil at around 35-40 minutes. It came out beautifully with a crinkly, glossy top and was absolutely delicious. Thanks for sharing!
So amazing
If you want goo and not brownies then this recipe is good. The flavor was great but it would not set. I’m quite sad, made it for my family and looked like a fool who didn’t know how to bake. 🙁
Love the recipe!!
I was so excited for this recipe and while it cooked it smelt amazing but I followed the recipe to a t and it was raw. I baked it longer in hope it would cook but it just started to burn the edges and the centre never baked. I’m so disappointed.
Like many others who posted before about the baking time needing to be increased I had to shoot for nearly 50+ minutes. They are currently cooling & I will have a taste test report later. Crust did not crinkle as mentioned in the recipe.
Should I make these again I will cut the white chocolate to 1 bar (4 oz) & the butter to 1 stick, 2 eggs instead of 2 + 2 yolks. I will use less sugar (1/2 cup) & 1 1/2 cup flour. I also might substitute almond flour for white. My sugar will be monk fruit sugar.
Like so many of the other commenters, my brownies were still runny after 33 minutes at 325 and I used an 8×8 pan. I ended up bumping the temp to 350 and covering the edges with foil and then popping them back in for a few minutes (I don’t remember how long exactly). I was able to save them this way!
The crusts and ends are crispier but still chewy and the inside is SO chewy. I would do this recipe again and maybe do 325 for 20 minutes, 350 for 5-10 minutes? I wish I could include a pic.
I wish I’d read the comments before trying this recipe. Luckily, I was only making a test batch before my actual event so only a loss of ingredients. The edges and corners baked nicely, but only about halfway through a single piece (when cut into squares). I measured my ingredients with a kitchen scale, had my oven set to 325 Fahrenheit, checked them at 29 minutes, then left it for another 4 minutes (33 minutes). Toothpick didn’t come out clean either time, but then I realized the directions didn’t mention that explicitly so I decided to just trust the process, took them out, and let them cool for about 2 hours. They did have a nice crinkly top and looked about like the picture.
I ate 4 pieces. They tasted delicious, but my body did not do well the morning after, I suspect because of the underbaked portion. Maybe I’ll do a little more time (closer to 40), and a little less of the liquid ingredients / a little more of the dry ingredients some other time.
Like other comments, this does not cook in the center properly.