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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/white-chocolate-brownies-recipe/