White Chocolate Brownies Recipe

Introduction

These white chocolate brownies offer a rich and creamy twist on the classic treat. Soft, buttery, and bursting with sweet white chocolate flavor, they’re perfect for anyone who loves a decadent dessert with a smooth texture.

Ingredients

• 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli recommended)
• 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

1. Step 1: Preheat the oven to 325°F (165°C). Lightly grease a 9×9 inch pan and set aside. For easier removal, you can line the pan with parchment paper.
2. Step 2: Melt the butter and white chocolate together using a double boiler over medium-low heat. Stir continuously to ensure the chocolate melts evenly, then remove from heat.
3. Step 3: In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla extract until the mixture becomes pale and smooth. An electric hand mixer on high speed can make this easier.
4. Step 4: Pour the melted white chocolate and butter mixture into the egg mixture, whisking until fully combined and smooth.
5. Step 5: Gently fold the flour and salt into the wet ingredients using a rubber spatula, mixing just until combined.
6. Step 6: Pour the batter into the prepared pan and smooth the surface with a mini offset spatula or the back of a spoon.
7. Step 7: Bake the brownies for 29 to 33 minutes. Once baked, let them cool completely in the pan on a wire rack.
8. Step 8: After cooling, loosen the edges with a butter knife and carefully turn the brownies out of the pan. Cut into 16 squares and serve.

Tips & Variations

• Use high-quality white chocolate for the best flavor; cheaper varieties may be grainy or overly sweet.
• To add texture, fold in 1/2 cup chopped macadamia nuts or white chocolate chips before baking.
• Line the baking pan with parchment paper for easier removal and cleaner edges.
• Do not overmix once flour is added to keep brownies tender and fudgy.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave or let come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate chips instead of bars?

Yes, white chocolate chips can be substituted, but they may melt differently; choose good quality chips to maintain smooth texture.

How do I know when the brownies are done baking?

The edges should be set and lightly golden while the center remains soft and a toothpick inserted near the center will come out with a few moist crumbs.

White Chocolate Brownies Recipe

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★★★★★

5 from 169 reviews

Delightfully rich and creamy white chocolate brownies featuring a smooth blend of high-quality white chocolate, butter, and a tender crumb. These brownies offer a sweet twist on the classic treat, perfect for dessert lovers craving a luscious and buttery baked good with a silky texture and buttery flavor.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 32 minutes
• Total Time: 52 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 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

Wet Ingredients

• 2 eggs
• 2 egg yolks
• 1 1/4 cups (250 g) granulated white sugar
• 1 tbsp (15 ml) vanilla extract

Dry Ingredients

• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 3/4 tsp salt

Instructions

1. Preheat the oven: Preheat your oven to 325°F (163°C). Lightly grease a 9×9 inch baking pan and either grease or line it with parchment paper for easy removal of the brownies.
2. Melt chocolate and butter: In a double boiler over medium-low heat, melt the unsalted butter and chopped white chocolate together. Stir continuously to ensure the mixture melts evenly and does not burn. Remove from heat once fully melted and smooth.
3. Mix eggs, sugar, and vanilla: In a large mixing bowl, whisk the eggs, egg yolks, granulated sugar, and vanilla extract together until the mixture is pale and smooth. Using a hand mixer on high speed can expedite this process.
4. Combine chocolate mixture: Pour the melted white chocolate and butter mixture into the egg mixture. Whisk until fully combined and smooth.
5. Fold in dry ingredients: Using a rubber spatula, gently fold the all-purpose flour and salt into the wet ingredients. Mix just until combined to avoid overworking the batter, which helps keep the brownies tender.
6. Prepare to bake: Pour the brownie batter into the prepared 9×9 inch pan. Use a mini offset spatula to evenly smooth the top of the batter for uniform baking.
7. Bake: Bake the brownies in the preheated oven for 29 to 33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
8. Cool and serve: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cool, loosen the edges with a butter knife and invert onto a cutting board. Cut into 16 equal squares and serve.

Notes

• For easier removal, line the baking pan with parchment paper extending over edges before greasing.
• Use high quality white chocolate bars like Lindt or Ghirardelli for best flavor and texture.
• Avoid overmixing the batter once the flour is added to prevent tough brownies.
• Check the brownies starting at 29 minutes to prevent overbaking; white chocolate brownies can dry out quickly.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: white chocolate brownies, creamy brownies, baked dessert, sweet treats, homemade brownies