Introduction

These white chocolate brownies offer a rich and buttery twist on a classic treat. With their creamy texture and sweet flavor, they make a perfect indulgent dessert for any occasion.

White Chocolate Brownies Recipe - Recipe Image

Ingredients

8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
3/4 cup (168 g) unsalted butter, chopped into small cubes
2 eggs
2 egg yolks
1 1/4 cups (250 g) granulated white sugar
1 tbsp (15 ml) vanilla extract
1 3/4 cups (219 g) all-purpose flour, spooned and leveled
3/4 tsp salt

Instructions

Step 1: Preheat the oven to 325°F (163°C). Lightly grease a 9×9 inch pan or line it with parchment paper for easy removal, then set aside.
Step 2: Melt the butter and white chocolate together in a double boiler over medium-low heat, stirring continuously until smooth. Remove from the heat.
Step 3: In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla until pale and smooth. An electric hand mixer on high speed works well here.
Step 4: Pour the melted white chocolate mixture into the egg mixture and whisk until fully combined and smooth.
Step 5: Gently fold the flour and salt into the wet ingredients using a rubber spatula just until combined. Avoid overmixing.
Step 6: Pour the batter into the prepared pan and smooth the surface using a mini offset spatula or the back of a spoon.
Step 7: Bake for 29–33 minutes, until the edges are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 8: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, loosen the edges with a butter knife and carefully turn out the brownies.
Step 9: Cut into 16 squares and enjoy your creamy white chocolate brownies!

Tips & Variations

Use high quality white chocolate for the best flavor and texture; avoid white chocolate chips that may not melt as smoothly.
Line your pan with parchment paper extending over the edges for easy removal of brownies without breaking them.
For a nutty twist, fold in 1/2 cup chopped macadamia nuts or white chocolate chips before baking.
If you prefer a cakier texture, add 1/4 tsp baking powder to the dry ingredients.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm individual brownies in the microwave for 10–15 seconds or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate chips instead of bars?

While you can use white chocolate chips, high quality white chocolate bars melt more evenly and create a smoother batter, resulting in a better texture.

How can I tell when the brownies are done baking?

The edges should be set and lightly golden while the center remains slightly moist. Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.

White Chocolate Brownies Recipe

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★★★★★

4.6 from 64 reviews

These decadent White Chocolate Brownies combine the creamy sweetness of high-quality white chocolate with a rich, buttery batter for an irresistible treat. Baked to a perfect soft and fudgy texture, these brownies are ideal for anyone craving a luxurious dessert that’s both elegant and comforting.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate & Butter

8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
3/4 cup (168 g) unsalted butter, chopped into small cubes

Wet Ingredients

2 eggs
2 egg yolks
1 1/4 cups (250 g) granulated white sugar
1 tbsp (15 ml) vanilla extract

Dry Ingredients

1 3/4 cups (219 g) all-purpose flour, spooned and leveled
3/4 tsp salt

Instructions

Preheat the Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper to ensure easy removal of the brownies after baking.
Melt Chocolate and Butter: Using a double boiler over medium-low heat, melt the white chocolate and unsalted butter together. Stir continuously to avoid scorching and to achieve a smooth, even texture, then remove from heat.
Whisk Eggs and Sugar: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale and smooth. You can use an electric mixer on high speed for effortless blending.
Combine Chocolate Mixture: Pour the melted white chocolate and butter mixture into the egg and sugar mixture. Whisk thoroughly until fully combined and smooth.
Fold in Dry Ingredients: Gently fold the all-purpose flour and salt into the wet ingredients using a rubber spatula. Mix just until combined to avoid overworking the batter.
Transfer and Smooth Batter: Pour the batter into the prepared 9×9 pan. Use a mini offset spatula to smooth the top evenly for uniform baking.
Bake the Brownies: Place the pan in the oven and bake for 29 to 33 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Cool Completely: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack to set the fudgy texture.
Slice and Serve: Once cooled, loosen the edges with a butter knife and invert the brownies onto a cutting board. Cut into 16 squares and serve.