White chocolate brownies are soft, rich and fudgy brownies made with white chocolate. These white brownies have crinkle tops and same dense and fudgy texture of classic brownies. They’re easy to make and full of sweet, white chocolate flavor.
Jump to:
Why Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love adding a fun flavor twist to classic brownies. I adore my Lemon Brownies, Raspberry Brownies, Almond Flour Brownies, Banana Brownies, Tiramisu Brownies and Cheesecake Brownies. This white chocolate brownie recipe is another fun flavor twist I know you will love.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and simply decadent fudgy brownies with white chocolate.
- You love rich, fudgy and chewy brownies with a twist. If being super quick and easy to make wasn’t reason enough, these white brownies boast the same decadent textures of regular homemade brownies with the sweet flavor of white chocolate.
Ingredients and Substitutions
Before I show you how to simple it is to make this brownie white chocolate recipe, make sure you have these ingredients ready to go. Check out the suggested substitutions if you don’t have everything you need.
- Unsalted Butter: You can use the same amount of salted butter as written in the recipe, but omit the added salt.
- White Chocolate: Use a good quality white chocolate bar such as Ghirardelli. White chocolate chips are fine to use as a mix-in but will not melt properly for the white chocolate brownie batter.
- Granulated Sugar: This recipe hasn’t been tested with other types of sugars. Granulated is the best sugar for these brownies, but if needed, use light brown sugar.
- Eggs and Yolk: This is an essential ingredient for these rich and fudgy white chocolate brownies. This recipe hasn’t been tested without eggs.
- Vanilla: This is more for flavor. Use vanilla to enhance the butter and white chocolate flavor.
- All Purpose Flour: This recipe hasn’t been tested with an alternative flour. All purpose flour is used for the best chewiness texture. However, if you want to make this recipe gluten free, use a good1-1 flour and measure by weight (150 g) rather than cups.
How To Make
Learn how to make white chocolate brownies in a few simple steps.
- Preheat the oven to 325 F (177 C). Line an 9 x 9 (23 cm) aluminum pan with parchment paper along the bottom and two sides. Add butter and chopped white chocolate to a microwave safe bowl. Heat the butter and white chocolate in 30 second increments, stirring in between, until the white chocolate and butter have fully melted and are well combined.
- In another large mixing bowl, whisk sugar, eggs, egg yolk and vanilla extract until smooth and very well combined. Slowly whisk in the melted white chocolate and butter mixture, allowing the egg and sugar mixture to temper to the warm liquid. Once all the liquid ingredients have been mixed in, stir in the flour, salt and white chocolate chips or chunks until just combined.
- Evenly pour the white chocolate brownie batter into the prepared pan. Bake for about 35 - 45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 1 hour. Transfer the brownies to the fridge to chill for another hour.
- Lift the brownies from the pan to fully cool on a cooling rack. Dust with powder sugar and cut into your desired nimber of brownie squares.
How To Store, Freeze and Thaw
- Store: These fudgy brownies can be stored at room temperature in an airtight container for about 3 days and then should be stored in the fridge for up to another 2 - 3 days.
- Freeze: Make sure the fudgy white chocolate squares are completely cooled to room temperature. Cut them into your preferred amount of pieces. Individually wrap each chewy brownie bar in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the white brownies is to let it sit out at room temperature for at least two hours or overnight in the fridge.
M’s Expert Tips
- Use a good quality white chocolate bar. Do not use white chocolate chips as they are not designed to melt easily. If you would like to add them into the batter as a mix-in, white chocolate chips are ok.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously chewy brownies.
- Use an 9 x 9 pan metal pan. If you are using a glass baking dish, decrease the oven temperature to 300 F add keep an eye on the brownies for the baking time. Generally speaking, you will need to add around 5 - 10 more minutes to the overall baking time. However, check for signs the brownies are done baking.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan.
- Fully cool the brownies. You may be very tempted to slice into these brownies, but a little cooling time makes them even more amazing and gives them time to firm up.
- Use a plastic knife for perfectly sliced brownies. Fully cool the white chocolate filled brownies to room temperature. Then use a plastic knife to cut the brownies with clean and perfect lines.
FAQs
What do white chocolate brownies taste like?
These brownies with white chocolate taste regular fudgy brownies but with a strong buttery, white chocolate flavor.
Aren’t these white brownies just blondies?
Brownies made with white chocolate are similar in preparation, texture and flavor to classic brownies. The biggest difference is white chocolate brownies use white chocolate rather than regular chocolate. Blondies do not use chocolate at all.
Can I make these brownies gluten free?
Yes, simply use a 1 - 1 gluten free flour in place of the all purpose flour.
Do white chocolate blondie brownies need to be stored in the fridge?
These fudgy brownies can be stored at room temperature for about 3 - 4 days or in the fridge for up to one week.
Other White Chocolate Recipes to Try
If you try this White Chocolate Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
White Chocolate Brownies Recipe
Soft, rich and fudgy brownies made with white chocolate. These white brownies have crinkle tops and same dense and fudgy texture of classic brownies.
Equipment
- 2 large mixing bowls
- 1 large whisk
- 1 9 x 9 (23 cm) aluminum pan
- 1 sheet parchment paper
Ingredients
- ¾ cup (175 g) unsalted butter, cubed
- 9 oz. chopped white chocolate, divided
- 1¼ cups (250 g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon (15 ml) vanilla extract
- ½ teaspoon salt
- 1¼ cup (150 g) all purpose flour
Instructions
- Preheat the oven to 325 F (177 C). Line an 9 x 9 (23 cm) aluminum pan with parchment paper along the bottom and two sides.
- Add butter and 1 cup (6 oz.) chopped white chocolate to a microwave safe bowl. Heat the butter and white chocolate in 30 second increments, stirring in between, until the white chocolate and butter have fully melted and are well combined.¾ cup (175 g) unsalted butter, cubed, 9 oz. chopped white chocolate, divided
- In another large mixing bowl, whisk sugar, eggs, egg yolk and vanilla extract until smooth and very well combined. Slowly whisk in the melted white chocolate and butter mixture, allowing the egg and sugar mixture to temper to the warm liquid.1¼ cups (250 g) granulated sugar, 2 large eggs, room temperature, 1 large egg yolk, room temperature , 1 tablespoon (15 ml) vanilla extract
- Once all the liquid ingredients have been mixed in, stir in the flour, salt and the remaining 3oz. of white chocolate chips or chunks until just combined. Evenly pour the white chocolate brownie batter into the prepared pan.1¼ cup (150 g) all purpose flour , ½ teaspoon salt
- Bake for about 35 - 45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 1 hour. Transfer the brownies to the fridge to chill for another hour.
- Lift the brownies from the pan to fully cool on a cooling rack. Dust with powder sugar and cut into your desired nimber of brownie squares.
Notes
Store: These fudgy brownies can be stored at room temperature in an airtight container for about 3 days and then should be stored in the fridge for up to another 2 - 3 days.
did you make this recipe?tag @olivesnthyme on Instagram
Leave a Reply