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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.

Ingredients

Scale

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

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