These fudgy white chocolate brownies deliver a perfectly chewy texture with sweet, creamy white chocolate flavor in every bite. The first time I made these, I was craving something different from the usual dark chocolate brownies-something lighter but just as indulgent. The result? Soft, melt-in-your-mouth squares with that signature crinkly top that everyone loves. They're surprisingly simple to make with just a handful of ingredients you probably already have, and they bake up tender and rich without any fussy steps.
If you're a fan of treats like my 3-Ingredient Chocolate Brownie Pie That's Dangerously Easy!, you'll absolutely love these white chocolate brownies too. They pair beautifully with a scoop of vanilla ice cream or even alongside something fruity like Raspberry Lemon Cookies for a sweet dessert spread.
Why You'll Love This White Chocolate Brownie Recipe
My sister Karla stopped by last Saturday, drawn in by the smell of vanilla and melted butter wafting through the kitchen. She peeked into the oven and asked, "Are those blondies?" I shook my head. "Nope, White Chocolate Brownies." She looked skeptical until I handed her a warm square fresh from the pan. Her eyes widened after the first bite. "Wait, these are SO much better than blondies," she said, reaching for another piece before I could even cut the rest. The texture is what gets you-chewy edges, a soft center, and that rich white chocolate flavor without being too sweet. They're easy enough for a weeknight dessert but fancy enough to bring to a party.
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White Chocolate Brownies Ingredients
Here's what you'll need to make these white chocolate brownies from scratch.
White chocolate bars: Use high-quality white chocolate like Lindt or Ghirardelli for the best flavor and smooth melting. Avoid white chocolate chips, as they don't melt as evenly and can affect the texture.
Unsalted butter: Adds richness and moisture to the brownies. Cutting it into small cubes helps it melt evenly with the chocolate.
Eggs and egg yolks: The extra yolks create a denser, fudgier texture that makes these brownies irresistible. They also help bind everything together.
Granulated white sugar: Sweetens the brownies and helps create that beautiful crinkly top as they bake.
Vanilla extract: Enhances the white chocolate flavor and adds warmth to the overall taste.
All-purpose flour: Provides structure without making the brownies cakey. Be sure to spoon and level your flour for accurate measurement.
Salt: Balances the sweetness and brings out the white chocolate flavor.
How to Make White Chocolate Brownies
Follow these simple steps to make perfect white chocolate brownies every time.
Preheat oven: Preheat your oven to 325°F (163°C). Lightly grease a 9x9-inch baking pan or line it with parchment paper, leaving some overhang on the sides for easy lifting later.
Melt the butter and white chocolate: Set up a double boiler over medium-low heat. Add the chopped butter and white chocolate, stirring continuously until everything melts together smoothly. Remove from heat and let it cool slightly.
Whisk the wet ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture turns pale and smooth, about 1 to 2 minutes. You can use an electric hand mixer on high speed if you prefer.
Combine the chocolate mixture: Pour the melted white chocolate and butter into the egg mixture. Whisk gently until everything blends together and looks glossy.
Add dry ingredients: Sprinkle the flour and salt over the wet ingredients. Use a rubber spatula to fold everything together until just combined. Stop mixing as soon as you don't see any dry flour-overmixing can make the brownies tough.
Pour batter into prepared pan: Transfer the brownie batter into your prepared 9x9-inch pan. Use a mini offset spatula to spread it evenly across the pan, smoothing the top.
Bake: Bake for 29 to 33 minutes, until the edges look set and the center appears slightly soft. A toothpick inserted into the middle should come out with a few moist crumbs clinging to it.
Cool and release: Let the brownies cool completely in the pan on a wire rack. Once cooled, run a butter knife around the edges to loosen them. If you used parchment paper, lift the brownies out using the overhang.
Cut and serve: Slice into 16 squares and enjoy!
Substitutions & Variations
Use milk chocolate or dark chocolate: If white chocolate isn't your favorite, you can swap it for milk or dark chocolate instead. The texture will stay fudgy, but the flavor will be richer and less sweet.
Add mix-ins: Fold in ½ cup of white chocolate chips, dried cranberries, or chopped macadamia nuts for extra flavor and texture.
Make them gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
Reduce the sugar: If you prefer less sweetness, cut the sugar down to 1 cup. The brownies will still bake up beautifully.
Try a swirl: Before baking, drop spoonfuls of raspberry jam or lemon curd onto the batter and swirl gently with a knife for a fruity twist. If you love citrus flavors, check out my Best Eggnog Bread Pudding Recipe for more inspiration.
Equipment For White Chocolate Brownies
Here's the basic equipment to make these White Chocolate Brownies.
9x9-inch baking pan: The perfect size for thick, fudgy brownies. A metal pan works best for even baking.
Double boiler: Melts the white chocolate and butter gently without scorching. If you don't have one, you can use a microwave-safe bowl instead.
Rubber spatula: Great for folding the batter without overmixing.
Mini offset spatula: Helps spread the batter evenly in the pan and smooth the top.
Electric hand mixer (optional): Speeds up the whisking process, but a regular whisk works just fine.
Wire rack: Allows the brownies to cool evenly.
Butter knife: Useful for loosening the edges of the brownies before cutting.
Storage Tips For White Chocolate Brownies
Store leftover white chocolate brownies in an airtight container at room temperature for up to 4 days. They stay soft and fudgy without drying out.
For longer storage, refrigerate them for up to 1 week. Let them come to room temperature before serving for the best texture.
You can also freeze these brownies for up to 3 months. Wrap individual squares in plastic wrap, then place them in a freezer-safe container or bag. Thaw at room temperature or warm them in the microwave for a few seconds.
Serving Suggestions
These white chocolate brownies taste amazing on their own, but here are a few ways to make them even better.
Serve with vanilla ice cream: A scoop of cold vanilla ice cream melts beautifully over a warm brownie square.
Pair with fresh berries: The tartness of strawberries or raspberries balances the sweetness of the white chocolate perfectly.
Drizzle with chocolate sauce: A little melted dark chocolate on top adds richness and makes them look bakery-style.
Enjoy with coffee or tea: These White Chocolate Brownies pair wonderfully with a hot cup of coffee in the afternoon. They're also delicious alongside something creamy like No-Bake Biscoff Cheesecake Cups.
Expert Tips
Use high-quality white chocolate: Cheap white chocolate can have a waxy texture and artificial flavor. Stick with brands like Lindt or Ghirardelli for the best results.
Don't overbake: The center should look slightly underdone when you take the brownies out of the oven. They'll continue to set as they cool, giving you that perfect fudgy texture.
Let them cool completely: Cutting into warm brownies can cause them to fall apart. Patience pays off with clean, neat squares.
Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and make the brownies dry.
Line the pan with parchment paper: This makes removing the brownies so much easier and gives you cleaner edges when you cut them.
FAQ
Can you make brownies with white chocolate?
Yes, absolutely! White chocolate creates a rich, fudgy brownie with a sweeter, creamier flavor than traditional dark chocolate brownies. Just be sure to use high-quality white chocolate bars rather than chips for the best texture.
What is the difference between a blondie and a white chocolate brownie?
Blondies are made with brown sugar and butter, giving them a caramel-like flavor, while white chocolate brownies get their flavor from melted white chocolate. White chocolate brownies are also denser and fudgier than most blondie recipes.
Can I use white chocolate instead of dark for brownies?
Yes, you can swap white chocolate for dark chocolate in most brownie recipes. Keep in mind that white chocolate is sweeter and has a different melting point, so you may need to adjust the sugar slightly and watch the baking time.
What is a white brownie called?
A white brownie is sometimes called a "white chocolate brownie" or a "blonde brownie," though it's different from a traditional blondie. The key difference is the melted white chocolate, which gives these brownies their unique flavor and texture.
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Pairing
These are my favorite dishes to serve with White Chocolate Brownies
White Chocolate Brownies
Equipment
- 1 9×9 inch baking pan The perfect size for thick, fudgy brownies. A metal pan works best for even baking.
- 1 Double boiler Melts the white chocolate and butter gently without scorching. If you don't have one, you can use a microwave-safe bowl instead.
- 1 Rubber spatula Great for folding the batter without overmixing.
- 1 Mini offset spatula Helps spread the batter evenly in the pan and smooth the top.
- 1 Electric hand mixer Optional, speeds up the whisking process, but a regular whisk works just fine.
- 1 Wire rack Allows the brownies to cool evenly.
- 1 Butter knife Useful for loosening the edges of the brownies before cutting.
Ingredients
- 8.8 oz 245 g high-quality white chocolate bars, chopped Choose premium chocolate like Lindt or Ghirardelli for best results
- ¾ cup 168 g unsalted butter cubed Adds richness and moisture to the brownies
- 2 large eggs Provides structure and moisture
- 2 egg yolks Creates a dense fudgy texture
- 1 ⅓ cups 280 g granulated white sugar Sweetness for the perfect balance
- 1 tablespoon 15 ml vanilla extract For a warm fragrant undertone
- 1 ¾ cups 219 g all-purpose flour spooned and leveled Gives the brownie structure
- ¾ teaspoon salt Enhances flavor and balances sweetness
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9x9 inch baking pan or line with parchment paper for easy removal.
- In a double boiler, melt the butter and white chocolate together over medium-low heat. Stir occasionally to ensure even melting. Once melted, remove from heat.
- In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla until smooth and pale in color. Use an electric mixer on high speed for ease if desired.
- Pour the melted white chocolate and butter mixture into the egg mixture and whisk until fully incorporated.
- Fold in the flour and salt using a rubber spatula, mixing just until incorporated. The batter should be smooth but not over-mixed.
- Transfer the brownie batter into the prepared pan. Use a mini offset spatula to smooth the surface evenly.
- Bake for 29-33 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before removing. Once cool, gently loosen the edges using a butter knife and turn the pan over to release. Cut into 18 squares and serve!
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