These white chocolate brownies are fudgy with crinkly tops! They are made with melted white chocolate and white chocolate chips for a delicious twist on a dessert classic!
These white chocolate brownies (not to be confused with blondies), are a sweet twist on classic chocolate brownies.
Made with melted white chocolate instead of semisweet, and no cocoa powder, they are a white chocolate lover’s dream dessert!
Plus, they’re fairly easy to make and only take 5 minutes to mix together and 30 to bake!
White Chocolate Brownies: Ingredients & Substitutions
- White chocolate. For melting and the chips, use high-quality, white chocolate made with real cocoa butter (read the ingredients)!
- Bars/discs I recommend: swiss boy white chocolate bars, Valrhona discs,
- Chips I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter! Also try these white chocolate macadamia nut cookies and white chocolate cranberry cookies.
- Salted butter. Unsalted butter is a good substitute.
- Granulated sugar. white sugar or organic cane sugar are both great choices.
- All-purpose flour. make them gluten-free by using an all-purpose gluten-free baking flour.
How to Make White Chocolate Brownies
Let’s walk through this recipe step-by-step, and don’t forget to watch the video.
Begin by preheating the oven to 325 degrees F, (note that this is a lower temperature than regular brownies are baked at). Line an 8×8” baking dish with parchment paper and lightly grease. Set aside.
Then, melt the white chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
Next, either in the bowl of a standing mixer or in a large bowl with a handheld mixer, beat the eggs and sugar together for 1 minute, until pale and thick.
Then, add the melted white chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
Next, stir in the flour and sea salt on low speed until just incorporated and there are no lumps.
Lastly, fold in the white chocolate chips (or chopped white chocolate bars)
Bake & Cool
Once the batter is done, spread it into the prepared pan; bake until the top is set and the white chocolate brownies are only very slightly “jiggly” and just barely begin to brown. 30 to 35 minutes
Once brownies are baked, remove from oven and put the pan on a wire cooling rack to cool completely.
Cut & Serve
Use the parchment paper to lift the white chocolate brownies out of the pan, then cut into squares and serve room temperature.
This is one brownie recipe I prefer to serve at room temperature and not warm!
Store
Store leftover white chocolate brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve at room temperature.
Freeze
Freeze individual brownies by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly.
White Chocolate Brownies Recipe FAQS
The reason these are white chocolate brownies is because they are made with melted chocolate, white sugar and no leavening agents for a fudgy texture and shiny top. Blondies, on the other hand, are more of a cookie bar with brown sugar, leavening agents, etc.
All you have to do is read the ingredient labels to find the answer to this question! White baking chips usually do not container cocoa butter – which is a necessary ingredient to classify something as chocolate of any kind. White baking chips often just contain corn syrup, sugar, and other ingredients. Make sure to use white chocolate bars and chips made with cocoa butter, sugar, and whole milk powder for the best flavor and texture.
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White Chocolate Brownies Recipe
Equipment
Ingredients
- 4 ounces white chocolate
- ½ cup salted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ¼ cup all-purpose flour
- ½ teaspoon fine sea salt
- 3 ounces white chocolate chips (½ cup)
Instructions
- Preheat oven to 325 degrees F, grease an 8×8” baking dish, set aside.
- Melt white chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
- In the bowl of a standing mixer, beat eggs and sugar together for 30 to 60 seconds, or until pale and thick.
- Add melted white chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
- Add flour and sea salt and mix on low speed until just incorporated and there are no lumps.
- Stir in chopped white chocolate.
- Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly” and just barely begin to brown. 30 to 35 minutes
- Once brownies are baked, remove from oven and put the pan on a wire cooling rack to cool completely.
Video
Notes
- White chocolate. For melting and the chips, use high-quality, white chocolate made with real cocoa butter (read the ingredients)!
-
Bars/discs I recommend: swiss boy white chocolate bars, Valrhona discs,
-
- Salted butter. Unsalted butter is a good substitute.
- Granulated sugar. white sugar or organic cane sugar are both great choices.
- All-purpose flour. make them gluten-free by using an all-purpose gluten-free baking flour.
