What are white chocolate brownies, you ask? The delicious love child of dark chocolate brownies and vanilla slice - rich, fudgy, and bursting with melt-in-your-mouth vanilla flavors.
I first came across white chocolate brownies while searching for another recipe. And, at first, I was like "But... why?"
Rich, fudgy, deeply chocolaty brownies (like these creme egg brownies or s'more brownies) are my favorite kind of dessert. And the thought of substituting white chocolate for dark just seemed... wrong.
But wow, was I the one who was wrong. So, so, SO wrong.
These white chocolate brownies are just as rich and fudgy as their dark chocolate counterparts, but taste like vanilla slice.
They were so good my partner and I ate a half pan the first night I made them. Need I say more?
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Getting that perfect crinkle top
My ideal brownies have a perfectly crinkled, shiny layer of flaky goodness on top. And while there's more than one way to get that crinkly layer, this is my favorite, tried and true technique:
Important step #1 - Whip the eggs and sugar until light and fluffy, just like you would for meringue. This serves two purposes: It dissolves the sugar, which is what leads to the crust, and creates a soft, fudgy texture. No cakey brownies here.
Important step #2 - Melt the chocolate and butter together. Combining these two ingredients and melting them together keeps the chocolate from seizing and it makes it easier to mix it into the meringue without over-mixing or deflating it.
Step-by-step instructions
Before we embark on this sweet, brownie bedazzled journey, let's talk about a problem you may run into.
In this recipe, we're going to melt the chocolate and butter simultaneously. Because of the water content in the butter, you may find that as it melts, the butter and chocolate separate and the chocolate starts to seize (this is particularly common for white chocolate).
Don't panic. This is totally fixable, promise. Leave the bowl over the pot of simmering water, switch to a whisk, and stir vigorously until the two combine. The mixture may appear a little rubbery, but that's ok for these brownies.
Combine the butter and white chocolate in a bowl and place over a pot of simmering water. Stir continuously until melted.
In a bowl, whip the eggs and sugar until light and fluffy (3 minutes). With the mixer on low, pour the chocolate/butter into the egg mixture, beating until just combined.
Fold in the flour, salt and vanilla extract.
Pour into a parchment paper lined 8"x8" pan. Garnish with chocolate chunks if desired.
Bake at 325F for 30-35 minutes. The brownies should be just starting to brown but set in the middle. Allow to cool in the pan and then drizzle with melted white chocolate if desired.
Substitutions
- White chocolate: While I highly recommend using high quality bars of white chocolate, you can substitute with white chocolate chips in a pinch. Doing so will result in a less rich brownie, won't taste as good and any chips sprinkled on top as a garnish won't melt.
- Salted butter: If you don't have unsalted butter on hand, you can substitute with an equal amount of salted butter and omit the salt called for in the recipe.
Expert tips
- Bringing cold eggs to room temperature quickly: If you need to bring your eggs to room temperature quickly for this recipe, fill a bowl with hot water from your tap and place the eggs in it for about 5 minutes.
- Not sure if your brownies are done? With white chocolate brownies, it's important to not let them get more than just lightly browned. When a toothpick inserted in the center comes out with gummy bits of crumbs but no raw batter, they're done. If in doubt, it’s better to under bake brownies than over bake them.
- Easy slicing:Â Brownies are easiest to slice when they've been refrigerated for at least a few hours and up to overnight.
Storage
These brownies are best when eaten within 3-4 days and can be stored at room temperature in an air tight container.
They can also be wrapped and frozen for up to 3 months.
Recipe
White Chocolate Brownies
These white chocolate brownies are rich, fudgy, chewy and bursting with melt-in-your-mouth vanilla goodness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- ½ cup unsalted butter, cubed
- 6 oz high quality white chocolate bars, like Ghirardelli or Lindt + more for garnish
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cup all purpose flour
- ¼ teaspoon salt
Instructions
- Combine the butter and white chocolate in a medium size bowl.
- Place over a pot of simmering water, stirring continuously until melted. If the butter and chocolate separate, continue stirring vigorously until cohesive.
- In a separate bowl, whip the eggs and sugar until light and fluffy (3 minutes).
- Pour the chocolate/butter into the egg mixture, mixing on low until just combined.
- Fold in the flour, salt and vanilla extract.
- Pour into a parchment paper lined 8"x8" square pan and garnish with coarsely chopped pieces of white chocolate if desired.
- Bake at 325F for30-35 minutes. The brownies should be set in the middle and just starting to brown ever so slightly.
- Allow the brownies to cool completely in the pan before removing them.
- Drizzle with melted white chocolate if desired.
Notes
- Bringing cold eggs to room temperature quickly:Â If you need to bring your eggs to room temperature quickly for this recipe, fill a bowl with hot water from your tap and place the eggs in it for about 5 minutes.
- Not sure if your brownies are done? With white chocolate brownies, it's important to not let them get more than just lightly browned. When a toothpick inserted in the center comes out with gummy bits of crumbs but no raw batter, they're done. If in doubt, it’s better to under bake brownies than over bake them.
- Easy slicing:Â Brownies are easiest to slice when they've been refrigerated for at least a few hours and up to overnight.
- Storage:Â These brownies are best when eaten within 3-4 days and can be stored at room temperature in an air tight container. They can also be wrapped and frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 312
- Sugar: 29.9g
- Sodium: 138mg
- Fat: 15.9g
- Saturated Fat: 9.2g
- Carbohydrates: 39.8g
- Fiber: 0.4g
- Protein: 3.8g
- Cholesterol: 66mg
Gloria says
Both I and my grandson love white chocolate. I can make a pan of this just for us. Everyone else can watch and drool LOL.
Sean says
I love using all white flour in a brownie. They are such a striking contrast to the normal ones. These were so fudgy and perfect with a huge scoop of chocolate ice cream.
Marta says
I've never been a fan of white chocolate, but I was so intrigued by this recipe that I had to give it a go. I'm so glad I did because these brownies were so tasty they've redeemed white chocolate in my eyes!
Kathryn says
Loved the switch up of white chocolate instead of regular chocolate in these brownies. Such a delicious treat and were super easy to make!
Tammy says
Oh my goodness how have I not have thought of this before?! What a genius idea...I have to make these asap. They look absolutely delicious and rich...definitely going to be a hit with the crowd!
Elizabeth says
I have never tried a white chocolate brownie before. I love brownies, so this sounds like a great new recipe to try!
Amy Casey says
I love crinkle top brownies too! This recipe was a fun change from the traditional fudgy brownies I make. They were so moist and delicious. I'll be making these again.
Natalia says
Incredibly delicious! These white chocolate brownies were exceptional. I've experimented with many of your recipes, and they've all been mouthwatering. Grateful for another culinary triumph!
Nicole says
White chocolate brownies are a sleeper hit. We loved this recipe with some caramel and chocolate sauce and a big scoop of ice cream.
Elaine says
Brownies are my favorite dessert and these white chocolate brownies were so good. The recipe is definitely a keeper. 🙂 I can't wait to make them again.