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–+ servings
Homemade White Chocolate Brownies, cut into squares with a golden, cracked top and scattered white chocolate chips.

White Chocolate Brownies

5 from 1 vote
Indulge in these rich, fudgy white chocolate brownies with crinkly tops and melt-in-your-mouth centers.
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Prep Time 10 minutes
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 18
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

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

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.

Method
 

  1. Preheat the oven to 325°F (163°C). Lightly grease a 9x9 inch baking pan or line with parchment paper for easy removal.
  2. 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.
  3. 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.
  4. Pour the melted white chocolate and butter mixture into the egg mixture and whisk until fully incorporated.
  5. Fold in the flour and salt using a rubber spatula, mixing just until incorporated. The batter should be smooth but not over-mixed.
  6. Transfer the brownie batter into the prepared pan. Use a mini offset spatula to smooth the surface evenly.
  7. Bake for 29-33 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
  8. 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!

Nutrition

Serving: 50gCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 70mgPotassium: 90mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

These fudgy, chewy white chocolate brownies have the perfect balance of sweetness and richness. The crinkly tops add a beautiful touch, making them ideal for any occasion. They're simple to make and guaranteed to satisfy your sweet cravings.

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