White Chocolate Brownies Recipe

Introduction

White chocolate brownies offer a luscious twist on the classic chocolate treat. These rich, creamy squares are buttery and sweet, perfect for those who love a delicate, sweet dessert. They’re easy to make and sure to impress your friends and family.

Ingredients

• 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli recommended)
• 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

1. Step 1: Preheat the oven to 325°F (163°C). Lightly grease a 9×9 inch pan or line it with parchment paper for easier removal.
2. Step 2: Melt the butter and white chocolate together in a double boiler over medium-low heat, stirring continuously until smooth. Remove from heat.
3. Step 3: In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until pale and smooth. An electric mixer can speed this up.
4. Step 4: Pour the melted white chocolate mixture into the egg mixture and whisk until fully combined and smooth.
5. Step 5: Gently fold the flour and salt into the wet ingredients using a rubber spatula, mixing just until combined.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a mini offset spatula or the back of a spoon.
7. Step 7: Bake for 29 to 33 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
8. Step 8: Allow the brownies to cool completely in the pan on a wire rack. Then loosen the edges with a butter knife and carefully flip out the brownies.
9. Step 9: Cut into 16 squares and serve.

Tips & Variations

• Use high-quality white chocolate bars rather than chips for a smoother texture and better flavor.
• Adding chopped nuts like macadamia or pecans can add a pleasant crunch.
• For extra moisture, fold in 1/4 cup sour cream or Greek yogurt before baking.
• To make them extra fudgy, avoid overbaking and check doneness a few minutes early.
• If you like, swirl in some raspberry jam or melted dark chocolate before baking for a flavor twist.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat brownies gently in the microwave for a few seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate chips instead of bars?

White chocolate chips often contain stabilizers that can affect melting texture. It’s best to use high-quality white chocolate bars chopped finely for smoother brownies.

How do I know when the brownies are done?

The edges should be set and starting to pull away from the pan. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Avoid overbaking to keep them fudgy.

White Chocolate Brownies Recipe

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★★★★★

4.6 from 67 reviews

These decadent White Chocolate Brownies combine the rich creaminess of high-quality white chocolate with a soft, buttery base for an indulgent treat. Perfectly baked in a 9×9 pan, they’re a melt-in-your-mouth dessert ideal for any occasion.

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

Ingredients

Scale 1x2x3x

Chocolate and 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

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9×9 inch pan and optionally line it with parchment paper for easier brownie removal.
2. Melt Chocolate and Butter: Using a double boiler over medium-low heat, melt the chopped white chocolate and cubed unsalted butter together. Stir continuously to ensure even melting and prevent scorching. Once smooth, remove from heat.
3. Mix Eggs and Sugar: In a large bowl, whisk the 2 whole eggs, 2 egg yolks, granulated sugar, and vanilla extract until pale and smooth. For ease, use an electric mixer on high speed if available.
4. Combine Chocolate Mixture: Pour the melted white chocolate and butter mixture into the egg and sugar mixture. Whisk thoroughly until fully combined and smooth.
5. Add Dry Ingredients: Gently fold in the all-purpose flour and salt using a rubber spatula until just combined, being careful not to overmix to keep the brownies tender.
6. Transfer Batter to Pan: Pour the batter into the prepared 9×9 pan. Use a mini offset spatula or the back of a spoon to smooth the surface evenly.
7. Bake: Place the pan in the preheated oven and bake for 29 to 33 minutes. The brownies should be set around the edges but still slightly soft in the center.
8. Cool and Slice: Remove the pan from the oven and allow the brownies to cool completely on a wire rack. Once cooled, loosen the edges with a butter knife and invert onto a cutting board. Cut into 16 squares and serve.

Notes

• Use high-quality white chocolate for the best flavor and texture.
• Lining the pan with parchment paper helps remove the brownies easily without breaking them.
• Check the brownies at 29 minutes to avoid overbaking; they should be slightly soft but not raw in the center.
• Allowing them to cool completely before cutting ensures clean slices.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: white chocolate brownies, dessert, baking recipe, white chocolate, brownies, homemade dessert