White Chocolate Brownies

These soft and fudgy white chocolate brownies are a dreamy spin on the classic brownie, featuring rich, buttery flavor in every bite.

There’s a lot of white chocolate in these babies, so the flavor really shines.

But they also have that yummy crackly top and gooey texture we all know and love.

Trust me, once you try these white chocolate brownies, you’ll be hooked! 

Why You’ll Love These White Chocolate Brownies

Rich & Creamy Flavor: As delicious as regular brownies are, these babies offer a lighter, slightly sweeter finish I know you’ll love.

Irresistibly Fudgy Texture: Crispy edges give way to a fudgy, melt-in-your-mouth center, creating a delightful contrast of textures in every bite.

Versatile Treat: Enjoy them as a simple snack or serve them with vibrant raspberries at a dinner party. They also make lovely a homemade gift.

Quick Preparation: You’ll need a mixer to get the eggs nice and thick, but the prep work is still under 15 minutes. So they’re ideal as a last-minute treat

Ingredients

• Premium White Chocolate: Look for high-quality white chocolate, such as GHIRARDELLI Premium White Chocolate Baking Bars. It’s the main flavor, so it’s worth a splurge! Unfortunately, cheaper brands won’t give you the same taste or texture.

• Unsalted Butter: Adds moisture and helps create a tender, melt-in-your-mouth texture.

• Granulated & Light Brown Sugar: Sweetens the batter and contributes to the brownies’ soft, chewy consistency.

• Large Eggs + Egg Yolk: Act as a binding agent, giving the brownies structure and a slight lift.

• Vanilla Extract: Enhances the overall flavor profile, complementing the white chocolate’s sweetness.

• All-Purpose Flour: Forms the foundation of the batter, providing substance and structure to the brownies.

• Salt: Balances the sweetness and intensifies the white chocolate flavor.

• Baking Powder: Helps the brownies rise slightly, contributing to their soft, tender texture.

• White Chocolate Chips (optional): If you like the look of the chips on the top, add them right after baking. If not, there’s plenty of chocolate in the brownies, so you can simply leave them off.

How to Make White Chocolate Brownies

When I took my first bite of these bad boys, I was blown away by how incredibly soft and gooey they turned out.

And yet, they’re so easy to recreate:

1. PREHEAT the oven to 325°F (165°C) and line a 9×9-inch baking pan with parchment paper.

2. MELT the chopped chocolate and butter in the microwave, stirring until smooth. Let cool.

3. BEAT the granulated sugar, brown sugar, eggs, and yolk until thick and pale. Stir in the vanilla extract and cooled melted chocolate until fully combined.

4. WHISK the flour, salt, and baking powder, then stir into the wet ingredients. Fold in the chocolate.

5. POUR the batter into the pan, spread evenly, and bake for 30-35 minutes.

6. COOL in the pan for 10-15 minutes, then lift out with the parchment paper to cool completely on a wire rack. Enjoy!

Tips For the Best White Chocolate Brownies

I have to admit, I was a bit skeptical at first about making brownies without any cocoa powder.

But trust me, these beauties are a delightful twist on the traditional recipe.

They’re perfect for those moments when you’re craving something a little different but still want to indulge in a decadent treat.

Just read these tips, then let’s get to it!

• Use quality chocolate. I said it already, but this is so important – use high-quality white chocolate bars with a high percentage of cocoa butter for the best flavor and texture. Lindt, Ghirardelli, and Callebaut are recommended.

• Room temperature ingredients. The eggs and butter should be at room temperature before mixing to help create a smooth batter.

• Melt carefully. Melt the white chocolate and butter gently in the microwave or over a double boiler. Stir frequently to avoid seizing.

• Vigorous whisking. Beat the eggs vigorously with the sugar until pale and thick to help create a shiny, crackly top.

• Avoid overmixing. Fold the flour mixture into the wet ingredients by hand until just incorporated to prevent dense brownies.

• Underbake the brownies. This guarantees a fudgy texture. But be sure to let them cool completely before slicing for clean cuts.

• Pick the right pan. Use a metal baking pan. A glass pan doesn’t work nearly as well for brownies.

• Chocolate chip topping*. If you add them before baking, they’ll burn. So, press them over the brownies right out of the oven, and they’ll stick just fine!

• *Chocolate overload. If you plan to add a lot of chocolate chips to the top of the brownies, you might want to reduce the amount of chocolate in the brownies. It’s up to you!

Toppings and Mix-Ins

Want to jazz these brownies up even more? Here’s a few ideas:

Toppings. Top the brownies with white chocolate ganache, cream cheese frosting, or caramel sauce for a luxe treat. Or make it fruity with a raspberry compote, strawberry sauce, or lemon glaze. 

Optional mix-ins. Customize your brownies with mix-ins like macadamia nuts, dried cranberries, toffee, or dark chocolate chips. 

How to Store

Soft, fudgy, white-chocolate infused brownies with hints of vanilla…how can you resist a second piece?

As such, you might not see any leftovers. But in case you do, here’s how to store them:

To Store: Place cooled brownies in an airtight container, separating layers with parchment paper. Keep them at room temperature for 3 days or refrigerate for up to a week.

To Freeze: Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months, thawing at room temperature when ready to enjoy.

More Unique Brownie Recipes to Try

Lemon Brownies
Banana Bread Brownies
Strawberry Brownies
Chewy Butterscotch Brownies