November 28, 2023
Review RecipeWhite Chocolate Brownies
If you are a white chocolate lover, our white chocolate brownies are a decadent dessert, blending creamy richness with a moist, fudgy texture, creating a heavenly treat.
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Table of Contents
Welcome to a world of sweetness with our white chocolate brownies. Dive into the lusciousness of white chocolate, expertly baked into brownies that are pure bliss, creating a treat that is bound to become your new dessert obsession.
White Chocolate Brownies Ingredients
Our delectable brownies are a heavenly treat that combines white chocolate with pantry staples to create a moist texture.
The white chocolate chips add pockets of gooey delight and a delightful crunch, making these brownies a blend of flavors that will leave your taste buds thoroughly satisfied.
You’ll need:
- 8 ounces of white chocolate baking bar, finely chopped
- 10 tablespoons of unsalted butter, cubed & cold
- 1 cup of granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons of vanilla extract
- 1¾ cups of all-purpose flour
- 1 teaspoon of salt
- ¾ cup of white chocolate chips, divided into ½ cup and ¼ cup
Substitutions and Additions
WHITE CHOCOLATE BAKING BAR: You can experiment with different brands of white chocolate baking bars for subtle flavor variations in this easy brownie recipe.
Additionally, white chocolate chips can be used, but be aware that they may not melt as smoothly.
UNSALTED BUTTER: If you prefer a salted flavor, you can substitute salted butter. Just adjust the amount of additional salt accordingly.
VANILLA EXTRACT: Substitute almond extract for a nuttier flavor profile. You could also add a teaspoon of grated orange zest for a citrusy aroma.
WHITE CHOCOLATE CHIPS: Replace white chocolate chips with dark chocolate chips for a richer flavor.
NUTS: Add a quarter cup of chopped macadamia nuts for a delightful crunch.
How To Make This White Chocolate Brownies Recipe
Let’s have a look at the steps required to make these unique brownies.
OUR RECIPE DEVELOPER SAYS
You can use the microwave to melt your white chocolate bar and butter. Use a microwave-safe bowl and melt the chocolate in 30-second to 1-minute intervals, stirring between intervals.
You will need to follow your manufacturer’s instructions or the instructions on the packaging of the white chocolate baking bar for specific melting instructions.
STEP ONE: Preheat the oven to 350°F. Line a 9×9 metal square baking pan with parchment paper and set aside.
STEP TWO: In the bowl of a double boiler over medium-low, melt the chopped white chocolate and unsalted butter cubes until the chocolate is smooth and no lumps remain. Be sure to whisk often to ensure your white chocolate does not burn or seize up.
PRO TIP:
When using the double boiler method, be sure that your heat is not too high and causes a lot of steam to escape. Be very careful not to get any of the hot water or steam into the melted chocolate.
STEP THREE: In a large mixing bowl, whisk together the granulated sugar, eggs, egg yolk, and vanilla extract until fully combined.
STEP FOUR: While whisking constantly, slowly drizzle the melted white chocolate mixture into the large bowl to fully incorporate all the wet ingredients. Whisk until smooth.
STEP FIVE: Add the all-purpose flour and salt to the bowl of wet ingredients and stir together until you have a thick, smooth batter.
STEP SIX: Fold a half cup of the white chips into the brownie batter until evenly distributed, then spread the white chocolate brownie batter evenly into the prepared pan.
STEP SEVEN: Sprinkle the remaining quarter cup of white chocolate chips evenly over the top of the batter. Bake for 30-33 minutes or until the edges are lightly golden and the center is fully set with no jiggle to it. You may need to cover your pan of white chocolate brownies after 15 minutes to prevent your edges from getting too dark as your brownies finish baking.
PRO TIP:
You will notice that if you test these white chocolate brownies for doneness using the toothpick method, the toothpick will not come out completely clean. It will still have some crumb stuck to it. That is due to the fact that these are very thick and fudgy. A little bit of crumb is fine. You just do not want a thick, wet amount still attached to your toothpick.
STEP EIGHT: Allow the white chocolate brownies to cool completely in the baking pan before removing them. Lift them out using the overhanging parchment paper and slice them into serving pieces.
How To Serve
Serve these fudgy white chocolate brownies warm with a scoop of vanilla ice cream for a decadent dessert.
Pair them with a hot cup of coffee, pumpkin spice latte, or glass of cold milk for a comforting afternoon treat.
Create a brownie sundae by topping warm white chocolate brownies with a scoop of your favorite ice cream.
Add a drizzle of caramel sauce, and finish with a sprinkle of crushed nuts.
If you are looking for a few more white chocolate recipes, try our white chocolate chip cookies and white chocolate lasagna.
MORE BROWNIE RECIPES
Storage
Whether you’re planning to make these ahead or have leftovers, here’s what you need to know:
MAKE AHEAD: You can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking.
IN THE FRIDGE: Store leftover brownies in an airtight container in the refrigerator for up to four days.
IN THE FREEZER: To freeze, place the cooled brownies in an airtight container, separating layers with parchment paper.
They can be frozen for up to two months. Thaw them in the refrigerator before serving.
Why We Love This Recipe
IRRESISTIBLE CREAMINESS: The combination of white chocolate and butter creates a luxuriously creamy texture that’s simply irresistible.
VERSATILE TREAT: These white chocolate brownies are a versatile dessert, suitable for casual snacking or special occasions.
CROWD PLEASER: Loved by kids and adults alike, these brownies never fail to please a crowd with their sweet, comforting flavor.
Our gooey white chocolate brownies are a delightful departure from the ordinary, offering a creamy, sweet indulgence that’s perfect for any occasion. Whether you’re a novice baker or a seasoned pro, these brownies are sure to win your heart with their irresistible flavor.
Frequently Asked Questions
Can I use white chocolate chips instead of a baking bar?
While you can use white chocolate chips, be aware that they may not melt as smoothly as a baking bar, affecting the texture of the brownies.
Can I add nuts to these white chocolate blondies?
You can add chopped nuts like pecans, macadamia nuts, or walnuts for a delightful crunch and added flavor.
Can I use a different brand of white chocolate?
Certainly, try different brands for subtle flavor variations. High-quality white chocolate is recommended for the best results in this easy white chocolate brownie recipe.
Do I need to use a double boiler to melt the chocolate?
A double boiler is recommended to prevent burning or seizing, but you can also use a microwave-safe bowl, following the manufacturer’s instructions.
Why do my brownies have a slight crumb when tested with a toothpick?
These brownies are thick and fudgy, so a little crumb on the toothpick is normal. You just don’t want thick, wet batter attached.
How do I prevent the edges from getting too dark during baking?
Covering the pan with foil after 15 minutes of baking helps prevent over-browning while the brownies finish baking.
More Recipes You’ll Love
- Brownie Cupcakes
- Cherry Brownie Bombs
- Banana Bread Brownies
- Cookie Dough Ice Cream Cake
- Brownie in a Mug
White Chocolate Brownies
If you are a white chocolate lover, our white chocolate brownies are a decadent dessert, blending creamy richness with a moist, fudgy texture, creating a heavenly treat.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Ingredients
- 8 ounces white chocolate baking bar, finely chopped
- 10 tablespoons unsalted butter, cubed & cold
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon salt
- ¾ cup white chocolate chips, divided into ½ cup and ¼ cup
Instructions
- Preheat oven to 350°F. Line a 9×9 metal baking pan with parchment paper and set aside.
- In the bowl of a double boiler over medium-low heat, melt the chopped white chocolate and unsalted butter cubes until the chocolate is smooth, and no lumps remain. Be sure to whisk often to ensure your white chocolate does not burn or seize up.
- In a large mixing bowl, whisk together the granulated sugar, eggs, egg yolk, and vanilla extract until fully combined.
- While whisking constantly, slowly drizzle the melted white chocolate mixture into the large bowl to fully incorporate all the wet ingredients. Whisk until smooth.
- Add the all-purpose flour and salt to the bowl of wet ingredients and stir together until you have a thick, smooth batter.
- Fold ½ cup of the white chocolate chips into the brownie batter until evenly distributed, then spread the white chocolate brownie batter evenly into the prepared 9×9 baking pan.
- Sprinkle the remaining ¼ cup white chocolate chips evenly over the top of the batter and bake for 30-33 minutes or until the edges are lightly golden and the center is fully set with no jiggle to it. You may need to cover your pan of white chocolate brownies after 15 minutes to prevent your edges from getting too dark as your brownies finish baking.
- Allow the white chocolate brownies to cool completely in the baking pan before removing them (lifting them out using the overhanging parchment paper) and slicing them into serving pieces.
Notes
- You can use the microwave to melt your white chocolate bar and butter. Use a microwave-safe bowl and melt the chocolate in 30-second to 1-minute intervals, stirring between intervals. You will need to follow your manufacturer’s instructions or the instructions on the packaging of the white chocolate baking bar for specific melting instructions.
- When using the double boiler method, be sure that your heat is not too high and causes a lot of steam to escape. Be very careful not to get any of the hot water or steam into the melted chocolate.It will still have some crumb stuck to it. That is due to the fact that these are very thick and fudgy. A little bit of crumb is fine. You just do not want a thick, wet amount still attached to your toothpick.
Nutrition
Calories: 296kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 176mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
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