If you’ve ever had a moment when a traditional chocolate brownie just didn’t hit the spot, let me introduce you to a game-changer: White Chocolate Brownies. Trust me, once you sink your teeth into these, there’s no going back.
This white chocolate brownies recipe is all about indulgence with a twist. It’s fudgy, creamy, and ridiculously satisfying, but with the smooth sweetness of white chocolate instead of the usual dark or milk.
Imagine the soft, melt-in-your-mouth texture paired with that rich white chocolate flavor, it’s like a hug in dessert form.
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So, if you’re looking for a way to elevate your brownie game and surprise your taste buds with something a little different, white Brownies are your answer.
Why You’ll Love These White Chocolate Brownies
- The Perfect Balance of Sweetness: We all love something sweet, but these brownies aren’t overly sugary. The white chocolate gives just the right amount of sweetness, while the buttery base keeps it balanced and oh-so-delicious.
- So Easy, You’ll Make Them Again and Again: No complicated steps or fancy techniques here! This recipe is simple, straightforward, and perfect for both beginner and seasoned bakers
- A Crowd-Pleaser Every Time: Whether it’s a cozy family gathering or a party with friends, these brownies are guaranteed to be the star of the show. They look beautiful, taste amazing, and leave everyone asking for the recipe.
The Ingredients You’ll Need
- White Chocolate Bars- These are the creamy, dreamy stars of your brownies! They melt into the batter for that sweet, smooth texture everyone loves.
- Unsalted Butter- Butter = richness! It keeps your brownies soft and moist, while giving them that melt-in-your-mouth feel.
- Eggs & Egg Yolk- Eggs help bind everything together, and the extra yolk gives your brownies that perfect fudgy texture.
- Granulated Sugar- This is the sweetness that brings everything together. It gives your brownies a nice, crispy top too!
- Brown Sugar- A little brown sugar for some depth and warmth, just enough to balance out the sweetness.
Vanilla Extract- The flavor boost we all love! Vanilla adds a warm, aromatic kick that pairs perfectly with the white chocolate. - Almond Extract- Just a splash for a hint of nuttiness that makes the white chocolate really pop!
- All-Purpose Flour- The base of your brownies. It keeps them soft and fudgy without being too heavy.
- Salt- A pinch of salt to balance out the sweetness and bring out all the best flavors.
- White Chocolate Chips- More white chocolate for those melty pockets of goodness in every bite!
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!
How to Make These Heavenly White Chocolate Brownies
Preheat your oven and prep the pan
Before anything else, set your oven to preheat at 325°F (163°C) to get it ready for baking. Grab a 9×9-inch baking pan, line it with parchment paper (this makes everything easier later), and set it aside. We’re setting the stage for some serious brownie perfection.
Melt the white chocolate and butter together
Now, let’s get to the fun part. Chop your white chocolate bars into pieces and add them to a microwave-safe bowl with the cubed butter.
Heat them in the microwave in 20-second intervals, stirring between each round until it’s completely melted and smooth. If you’d rather not use a microwave, melt them over a double boiler on the stove, just make sure the water doesn’t touch the bowl!
Whisk together your eggs, sugars, and extracts
In another bowl (or your stand mixer if you have one), combine the whole egg, egg yolk, granulated sugar, brown sugar, vanilla extract, and almond extract. Whisk it all together on medium-high speed for about 4-5 minutes.
It should turn pale, fluffy, and smooth, almost like whipped cream. This is the base of your brownie magic.
Add the white chocolate mixture
Once your melted white chocolate and butter have cooled down just a bit (don’t worry about waiting too long), pour it into your egg mixture.
Mix it in gently until everything’s smooth and silky, this is where the magic happens.
Fold in the dry ingredients
Grab your flour and a pinch of salt. Using a rubber spatula, fold them into the wet ingredients until they’re just combined.
Don’t overmix, though! We want that fudgy, soft texture, so keep it light.
Mix in those white chocolate chips
Now, for the fun part: white chocolate chips! Gently fold them into the batter, making sure they’re evenly spread throughout.
These little bites of creamy goodness are going to make your brownies absolutely irresistible.
Pour into your pan and bake
Transfer the batter into your prepared pan, then use a spatula to spread it evenly across the surface.
Press in a few extra white chocolate chips on top if you want an extra touch of sweetness.
Pop the pan into the oven and bake for about 35 to 40 minutes. To prevent the top from getting too brown, cover it loosely with foil halfway through. The brownies are done when the edges are golden, and the center isn’t wet.
Cool, slice, and enjoy
Once out of the oven, let the brownies cool completely in the pan on a wire rack (I know, it’s tough to wait, but it’s worth it!).
Once they’ve cooled down, lift them out using the parchment paper and slice them into squares. Then, take a bite and enjoy the sweet, creamy goodness you just made!
Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!
3 Mistakes to Avoid
Using the wrong type of white chocolate
Not all white chocolate is created equal, and using lower-quality chocolate can affect the texture and flavor of your brownies.
Look for good-quality white chocolate bars with cocoa butter listed as one of the main ingredients. Avoid using chocolate chips (unless they’re specifically for baking) as they can melt differently and affect the overall smoothness of the batter.
Forgetting to line the pan with parchment paper
Trust me, you don’t want to skip this step. Lining your pan with parchment paper makes it SO much easier to remove the brownies after baking. Without it, you might end up struggling to get them out in one piece (and nobody wants that!). Plus, it helps with even baking and cleanup is a breeze!
Overmixing the batter
It’s tempting to mix everything together until it’s perfectly smooth, but overmixing can lead to dense, dry brownies.
When incorporating the flour, use a gentle hand, mix only until the dry ingredients are fully blended.
A little texture in the batter is actually a good thing for that melt-in-your-mouth fudgy texture.
How to Store Your White Chocolate Brownies
- Room temperature: Keep your brownies in an airtight container at room temperature for up to 3-4 days. They’ll stay soft and chewy, perfect for snacking anytime!
- Refrigeration: If you want them to last a bit longer, store them in the fridge for up to a week. Just make sure to wrap them tightly in plastic wrap or store them in an airtight container to avoid them drying out.
- Freezing: Want to stash some for later? Freeze your brownies! Cut them into squares, wrap them individually in plastic wrap, and store in a freezer-safe bag. They’ll last up to 3 months.
More Brownies To try
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
How to Make the Best White Chocolate Brownies Ever
If you’ve ever had a moment when a traditional chocolate brownie just didn’t hit the spot, let me introduce you to a game-changer: White Chocolate Brownies. Trust me, once you sink your teeth into these, there’s no going back.
Ingredients
- 10 tablespoons unsalted butter, cubed
- 6 oz white chocolate bars, chopped
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 cup white chocolate chips (plus extra for topping)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Start by preheating your oven to 325°F (163°C). Grab a 9x9-inch baking pan and line it with parchment paper, this will make everything easier when it’s time to remove the brownies. Set the pan aside for now.
- Now it’s time to melt the white chocolate and butter. Chop the white chocolate bars into pieces and place them in a microwave-safe bowl along with the cubed butter.
- Heat in 20-second intervals, stirring each time until it's completely melted and smooth. If you prefer not to use the microwave, you can also melt them over a double boiler on the stove, just make sure the water doesn't touch the bowl!
- In a separate bowl (or with your stand mixer if you have one), whisk together the whole egg, egg yolk, granulated sugar, brown sugar, vanilla extract, and almond extract.
- Whisk on medium-high speed for about 4-5 minutes until the mixture becomes pale, smooth, and slightly fluffy.
- Once the melted white chocolate and butter have cooled down a bit, pour them into your egg mixture. Stir with care until the mixture is silky and all the ingredients are thoroughly united. You’re starting to create that rich, creamy texture!
- Next, grab your flour and a pinch of salt. Using a rubber spatula, fold the flour and salt into the wet ingredients until just combined. Don’t overmix, keep it light and fluffy to maintain that fudgy texture.
- Now, fold in the white chocolate chips until they're evenly distributed throughout the batter. These little bits of creamy goodness will make every bite extra special.
- Carefully pour the batter into your prepared pan, then use a spatula to level out the surface for an even finish. If you want an extra touch of sweetness, press a few more white chocolate chips on top before baking.
- Place the pan in the oven and bake for around 35 to 40 minutes. Halfway through, cover the pan loosely with foil to prevent the top from browning too much. The brownies are done when the edges are golden, and the center is no longer wet.
- Allow the brownies to cool fully in the pan, resting on a wire rack to ensure even cooling. Once they’ve cooled, use the parchment paper to lift them out and slice them into squares. Enjoy!
Notes
- Overbaking is a big no-no, take them out when they’re just set around the edges but still a bit soft in the middle. Trust me, they’ll finish cooking as they cool.
- Always use room temperature eggs. They’ll mix in better and help create a smooth batter.
- Make sure your white chocolate and butter are slightly cooled before adding them to the eggs. If the mixture is too warm, it may end up cooking the eggs and causing them to scramble.
Nutrition Information:
Serving Size: 1 brownieAmount Per Serving: Calories: 320Total Fat: 18gSaturated Fat: 10gCholesterol: 45mgSodium: 90mgCarbohydrates: 37gFiber: 1gSugar: 29gProtein: 2g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
