White Chocolate Brownies
These are the best white chocolate brownies! They are chewy, rich white chocolate brownies with crinkle tops and fudgy centers!
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 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 , 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!
Did you make this recipe?Please consider Leaving a Review!