White Chocolate Brownies
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Fudgy, gooey white chocolate brownies are heaven in brownie form. It’s an easy, one bowl brownie recipe with the most delicious white chocolate flavor.
These white chocolate brownies are probably the ultimate dessert if you love white chocolate. They’re fudgy, gooey and like biting into a piece of white chocolate in brownie form.
You see – I’m a bit of a brownie aficionado. A brownie enthusiast if you will. Nutella Brownies, Frosted Brownies, Brownie Pie… I’d take a fudgy brownie over cake any day.
Because more chocolate, more fudginess, and more gooiness is always a good thing. 🙂 🙂 🙂 🙂
So when I started daydreaming about white chocolate – making gooey white chocolate brownies seemed like the perfect idea. Especially when you’re craving brownies, but want something a little out of the box.
The white chocolate flavor is really the star of the show. But it’s the fudgy texture that make these extra delicious.
What Makes these White Chocolate Brownies so Delicious?
Ready for some science???
- We’re using melted butter & melted white chocolate. Compared to brownies made with cocoa powder, brownies made with melted chocolate are fudgier. Plus, white chocolate is delicious.
- There’s no electric mixer here. Electric mixers add air to the batter which creates a lighter, fluffier texture. Since we want dense, chewy brownies, we’re skipping the electric mixer.
- You’ll notice there’s no baking powder or baking soda in the recipe. Baking powder and baking soda create lift and rise in our baked goods because they release tiny air bubbles as things bake. So by leaving them out, our brownies are fudgier and denser.
- Finally, be careful not to over bake your brownies. The difference between a couple minutes means fudgy brownies or dry brownies. Bake for about 25 minutes depending on your oven, and when they’re done the top should look set and the sides are just starting to pull away from the edges. If you insert a toothpick into the middle of the pan, it should come out dry or with a few dense crumbs.
Now the only real “trick” to making these white chocolate brownies is to be very careful when melting the white chocolate and butter. White chocolate bakes very easily when you try to melt it, so work in short bursts microwaving it for 20 seconds at a time, then removing the bowl from the microwave and stirring.
The hardest part of this recipe is actually waiting for the brownies to cool fully before cutting into them. Since they’re so fudgy, if you try to cut them right away you’ll have a big mess. Plus – the flavor actually intensifies over time.
After the white chocolate brownies are cooled, you can cut them into squares and drizzle with more chocolate. I love the drizzled chocolate on top because it gives a super pretty zebra-esque stripe. And I’m ALWAYS a supporter of more chocolate.
Seriously, after trying a bite of these white chocolate brownies – you’ll question why you’ve never made them before! I also made a quick video showing you exactly how to make them, so check it out below:
If you love these white chocolate brownies, make sure to try these other white chocolate favorites:
White Chocolate Brownies
Ingredients
For the Brownies
- 2/3 cup unsalted butter
- 6 oz white chocolate, , use baking white chocolate not candy melts
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 large eggs, , room temperature
- 1 and 1/4 cup all-purpose flour, , spooned & leveled
For the Topping
- 1/3 cup white chocolate chips
- 1/3 cup semi-sweet chocolate chips, , or dark
Instructions
- Preheat the oven to 350F degrees.
- Line an 8x8 inch baking pan with aluminium foil & spray with non-stick cooking spray and set aside.
- In a medium sized microwave-safe bowl, melt the butter and white chocolate in short 20 second bursts. Stir after each 20 second burst.
- After both the butter and white chocolate are melted, cool for 5 minutes.
- Whisk in the granulated sugar, followed by the vanilla, eggs and salt.
- Gently fold in the flour.
- Pour/spoon the mixture into your prepared pan and bake for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan. An inserted toothpick should come out with a few moist crumbs, or clean.
- Allow the brownies to cool fully in their pan.
- To serve, lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 9 or 12 squares.
- In a small bowl, melt the white chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the white chocolate over each square. Repeat the process with the semi-sweet chocolate chips.
We made these today but used browned butter. Everything came together easy and they tasted so good.
I will have to try them with browned butter next time! That sounds delicious!
We made these today but used browned butter. Everything came together easy and they tasted so good.
Can these be frozen?
Yup, just be sure to wrap them tightly, then place in a freezer safe container. I recommend thawing in the fridge. I would say that I don’t recommend adding the chocolate drizzle on top before freezing, as frozen chocolate can sometimes discolor.
Hi Fiona! I stumbled upon your blog searching for white chocolate brownies because my partner loves white chocolate – this recipe is AMAZING! I’m not even a huge white chocolate fan but these are absolutely wonderful. And the texture is sublime. Thank you! (Ps beautiful name, I’m not sure where you’re located but my mother is Scottish and we live in North America – that is her name and my niece’s name!).
hi fiona thanks for the reply. best brownies ever my grand kids love it sooooooo much. Will make it again and again.
Hi Fiona can i use white chocolate chips for this recipe, How much cups chocolate chip can i use. Would like to bake it for christmas for my grand kids. Thank you.
You definitely can – just be sure to melt them with the butter on a low power/heat in the microwave or using a double boiler on the stove. 6 ounces is 3/4 cup chocolate chips
What does it mean to fold i the flour?
Folding in the flour means that you’ll very gently stir it in, using big strokes. When folding in an ingredient, you want to use a rubber spatula or large wooden spoon.
These look SO good. Do you think I could add chocolate chips to it? If so how many cups do you recommend?
I’d use about 3/4 cup
Hi, could I double thjsbrecipe and bake in a 9×13 pan?
If yes, how long should I bake it for?
Yup – that definitely works. The bake time will just be a little longer probably about 25-30 minutes.
Can these be baked in a cast iron skillet