White Chocolate Brownies Recipe

Introduction

White chocolate brownies offer a rich and buttery twist on the classic treat, combining creamy white chocolate with pockets of melty semi-sweet chips. These luscious bars are perfect for anyone looking to satisfy a sweet tooth with something a little different.

Ingredients

• 2/3 cup unsalted butter
• 6 oz white chocolate (use baking white chocolate, not candy melts)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs (room temperature)
• 1 and 1/4 cup all-purpose flour (spooned & leveled)
• 1/3 cup white chocolate chips
• 1/3 cup semi-sweet chocolate chips (or dark)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Line an 8×8 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
3. Step 3: In a medium microwave-safe bowl, melt the butter and white chocolate together in 20-second intervals, stirring after each burst until smooth.
4. Step 4: Let the melted mixture cool for about 5 minutes.
5. Step 5: Whisk in the granulated sugar, then add the vanilla extract, eggs, and salt. Mix until well combined.
6. Step 6: Gently fold in the flour until just incorporated, being careful not to overmix.
7. Step 7: Pour the batter into the prepared pan and bake for 20-24 minutes, or until the top is set and the edges begin to pull away from the pan. A toothpick inserted in the center should come out with a few moist crumbs or clean.
8. Step 8: Allow the brownies to cool completely in the pan.
9. Step 9: Lift the brownies out using the foil edges. Carefully peel back the foil and cut into 9 or 12 squares.
10. Step 10: In separate small bowls, melt the white chocolate chips and semi-sweet chocolate chips in the microwave in 20-second bursts, stirring between each. Drizzle the melted chocolates over the brownies before serving.

Tips & Variations

• For extra texture, add chopped nuts like macadamias or pecans.
• Use good quality baking white chocolate for the best flavor, avoiding candy melts as they can be overly sweet.
• Swap semi-sweet chips for dark chocolate chips for a richer contrast with the white chocolate base.
• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use candy melts instead of white chocolate?

It’s best to use baking white chocolate rather than candy melts because baking chocolate has a better flavor and melts smoother for the right brownie texture.

How do I know when the brownies are done?

The edges should start pulling away from the pan, and the top will look set. A toothpick inserted should come out with a few moist crumbs but not wet batter.

White Chocolate Brownies Recipe

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★★★★★

4.6 from 119 reviews

These luscious White Chocolate Brownies combine the buttery richness of white chocolate with a tender, moist brownie base. Enhanced by both white and semi-sweet chocolate chips, they offer a delightful balance of creamy sweetness and a hint of depth from the dark chocolate drizzle. Perfectly baked to a fudgy consistency and finished with a decorative two-tone chocolate drizzle, these brownies make an irresistible treat for any chocolate lover.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 9 to 12 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 2/3 cup unsalted butter
• 6 oz baking white chocolate (not candy melts)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1 1/4 cup all-purpose flour, spooned & leveled

Chocolate Drizzle

• 1/3 cup white chocolate chips
• 1/3 cup semi-sweet chocolate chips (or dark chocolate chips)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the brownies to perfection.
2. Prepare Baking Pan: Line an 8×8 inch baking pan with aluminum foil and spray it with non-stick cooking spray, then set it aside for later use.
3. Melt Butter and White Chocolate: In a medium microwave-safe bowl, melt the butter and 6 oz baking white chocolate together. Heat in 20-second bursts, stirring well after each interval until smooth and fully melted. Let cool for 5 minutes.
4. Mix Wet Ingredients: Whisk the granulated sugar into the melted mixture, then add vanilla extract, eggs, and salt. Whisk until smooth and fully combined.
5. Add Flour: Gently fold in the spooned and leveled flour until just combined, avoiding overmixing to keep the brownies tender.
6. Transfer to Pan: Pour or spoon the batter evenly into the prepared pan and spread it out smoothly.
7. Bake: Bake at 350°F for 20-24 minutes, or until the top is set and the edges start pulling away from the pan. A toothpick inserted should come out with a few moist crumbs or clean.
8. Cool: Allow the brownies to cool completely in the pan on a wire rack for best texture and ease of cutting.
9. Cut: Using the edges of the foil, lift the brownies from the pan. Carefully peel back the foil and cut into 9 or 12 squares as desired.
10. Chocolate Drizzle: In a small bowl, melt the white chocolate chips in the microwave in 20-second bursts, stirring between each until smooth. Drizzle over each brownie square. Repeat the process with the semi-sweet chocolate chips and drizzle on top for a beautiful two-tone finish.

Notes

• Use baking white chocolate rather than candy melts for the best flavor and texture.
• Room temperature eggs integrate better and help prevent curdling in the batter.
• Be careful not to overbake; brownies should be moist and fudgy, so check with a toothpick early.
• Allow brownies to cool fully before cutting to ensure clean slices.
• For an extra touch, add chopped nuts or dried fruit to the batter if desired.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: white chocolate brownies, baking, chocolate dessert, easy brownies, chocolate drizzle, homemade brownies