White Chocolate Brownies are a decadent twist on the classic treat, offering a rich, creamy texture that melts in your mouth. Each bite is a perfect balance of sweet white chocolate and a slightly chewy, fudgy base, making them irresistible for any dessert lover. With just 15 minutes of prep and 40 minutes of baking, these brownies are surprisingly simple to whip up yet feel indulgent enough for any occasion.
The luxurious flavor of white chocolate shines through, complemented by a hint of vanilla and a golden, crackly top. These brownies are not only a feast for the taste buds but also a delight to the senses, with their soft, gooey center and delicate aroma. Perfect for sharing or savoring solo, they’re a guaranteed crowd-pleaser that’s worth every minute in the oven.
Ingredients for White Chocolate Brownies
- 10 Tablespoons (141 g) unsalted butter, cut into pieces
- 6 oz (170 g) premium white chocolate bar (like Ghirardelli or Lindt), chopped
- 1 ¼ cups (250 g) granulated sugar
- 2 large eggs + 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 cup (170 g) white chocolate chips
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Line a 9×9” baking pan with parchment paper and set aside.
- Melt the butter and white chocolate: Combine butter and chopped white chocolate in a microwave-safe bowl. Heat in 20-second increments, stirring in between, until melted and smooth.
- Whisk the sugar and eggs: In a separate bowl, combine sugar, eggs, and egg yolk. Whisk vigorously until pale yellow (about 30 seconds, or use an electric mixer on high speed for 15 seconds).
- Combine wet ingredients: Stir in vanilla extract, then add the melted chocolate mixture. Mix until completely combined.
- Mix dry ingredients: In another bowl, whisk together flour, salt, and baking powder. Stir into the white chocolate mixture until thoroughly combined.
- Fold in chocolate chips: Use a spatula to fold in white chocolate chips, then spread the batter evenly into the prepared baking pan.
- Bake: Transfer to the center rack of the oven and bake for 42 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool and serve: Allow the brownies to cool before slicing and serving. (Cutting too soon may result in a gooey center, but this is optional!)
Perfect Pairings: Sauce and Topping Ideas
Elevate your white chocolate brownies with a drizzle of raspberry coulis or a dollop of whipped cream for a sweet-tart contrast. For a richer experience, try a warm caramel sauce or a sprinkle of sea salt to enhance the white chocolate’s sweetness. These additions make each bite even more indulgent!
Serve with Style: Presentation Tips
Cut the brownies into small squares for a dainty dessert or larger pieces for a decadent treat. Arrange them on a charcuterie board with fresh berries and nuts for a stunning display. For a cozy vibe, serve warm with a scoop of vanilla ice cream—it’s a crowd-pleaser!
Keep It Fresh: Storage and Reheating
Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. They’ll taste just-baked!
Mix It Up: Recipe Variations
Swap out white chocolate chips for dark or milk chocolate chips for a different flavor profile. Add a handful of chopped macadamia nuts or dried cranberries for a fun twist. For a festive touch, sprinkle holiday sprinkles on top before baking.
Quick Tips: Time-Saving Hacks
Use a stand mixer to whisk the eggs and sugar quickly for a lighter texture. If you’re short on time, skip the parchment paper and simply grease the pan well. For even baking, rotate the pan halfway through the cooking time. These small tweaks can make the process smoother!
White Chocolate Brownies
Ingredients
- 10 Tablespoons unsalted butter cut into pieces
- 6 oz premium white chocolate bar like Ghirardelli or Lindt, chopped
- 1 1/4 cups granulated sugar
- 2 large eggs + 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup white chocolate chips
Instructions
- Preheat oven to 325F (165C) and line a 9×9” baking pan with parchment paper and set aside.
- Combine butter and chopped white chocolate pieces in a microwave safe bowl. Heat in 20-second increments, stirring in between, until melted and smooth.
- In a separate bowl, combine sugar, eggs, and egg yolk and whisk vigorously until pale yellow (about 30 seconds, you can also use an electric mixer on high speed for about 15 seconds).
- Stir in vanilla extract then add chocolate mixture and stir until completely combined.
- In a separate bowl, whisk together flour, salt, and baking powder. Stir into white chocolate mixture until thoroughly combined.
- Use a spatula to fold in chocolate chips and spread evenly into prepared baking pan.
- Transfer to center rack of 325F (165C) oven and bake for 42 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool before slicing and serving (otherwise they may appear underbaked/gooey in the center, if you don’t mind this then feel free to disregard!).