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!
Not sure how this has such good reviews, as the bake time is not accurate. When I baked as per the recipe, I had a mess. I then read the comments and tried to salvage it so I covered it with foil and put it back in for an additional 17 minutes. This made it settle and be edible. The taste is delicious but I would use another recipe next time so avoid extra stress and mess.
amazinggg
beautiful tastyyy
Can I make this ahead of time?
This was amazing ? it melts in your mouth! My family was very happy
These brownies are delicious. made them twice. will be making it more. want to try making it with add ins. love how simple and easy it is. they’re a huge hit with my family. perfectly sweet even for my family that don’t typical eat many sweets. perfect texture.
Hi, I love your recipe but I’m wondering which heat do you use? Top or bottom
heat for the oven? Thanks in advance!
Hi, I love your recipe but I’m wondering which heat do you use? Top or bottom
heat for the oven? Thanks in advance!
Had to throw away the whole batch did not turn out edible.
I have a question the taste is amazing but I cooked it longer than recommended and it was still under cooked. Any tips
The bake time for this recipe is not correct. I had to bake for 55 minutes total. It was a soupy mess after 30 minutes. If you revise this recipe in the future, you may consider adjusting the oven temperature from 325 to 350 and bake time to 35-45 minutes.
I think if a 9×13 pan was used, the cooking time would be correct.
yum yum yum yum yum *slaps and rubs belly aggressively*
The BEST. Always a hit. Follow it word for word and it’s perfect. Everyone loves when I make them!
Thanks for this review! Happy your friends love them. Sharing is caring 🙂
The bake time is wrong. I made them exactly as the recipe says and baked for 33 minutes. They were completely raw. I had to put them back in the oven for an extra 30 minutes and the center was still mushy, I think the temperature also needs to be at 350 instead of 325
Thank you for sharing! I’m sorry you experienced that. Thanks for trying this recipe.
First of all, the recipe’s taste is PHENOMENAL. These were an absolute hit. The baking time however needed much adjustment. This is my second time making these brownies, I’ve found that if I want them to actually be done in 33 minutes, I need to bake them in a 9×13 pan. For the original recipe in a 9×9, they require 45 minutes at minimum. They’re very very good though. The salt/sweetness is perfect, and the texture is deliciously fudgy when baked for the proper amount of time. My family likes them chilled but they’re good both chilled and room temp. We added dried cranberries last time and that was a huge hit as well.
Delicious! Thanks for taking time to share your feedback. I appreciate it!
These are my favorite recipe to make. I’ve made them several times and even adapted them to make different desserts like brookies. They’re so versatile and always a hit!
Love this, Mallory! Thanks for sharing!
I am so glad I decided to make this recipe, despite some of the negative reviews. I made the recipe as instructed and had no issues with the brownies setting or not cooking. When I removed them from the oven, the middle still had some wiggle to it but they set perfectly after cooling in the pan, per instruction. I refrigerated them for about a hour before cutting just to ensure they were ready. The brownies have a very chewy, dense texture which is exactly what I was going for. These were absolutely delicious, easy to make, and my entire family enjoyed them. Would definitely recommend this recipe!
So happy these turned out great for you! Thanks so much for sharing!
Loved this, thank you!
This was an easy and delicious bake. I read the comments before, so was a little concerned about the bake time, but I played it by ear and it turned out just fine.
Will make again!
So happy you loved these!
This recipe is perfect!simple and tasty can’t wait to try more!
Thank you 🙂 Excited for you, Happy baking!
I made this in an 8×8 pan, unfortunately i think that made a big difference. It overly browned on top by the time it was cooked through the middle. Do you have the adjustments to make this work in either a 8×8 or a 9×13? i don’t have a 9×9 pan
Hi! Since I haven’t tried it in that size pan, I don’t have the specific measurements for it. I’m sorry it changed the overall bake but I appreciate you trying it!