Why You’ll Love This Recipe
These aren’t just blondies—they’re true white chocolate brownies. They have everything you love in a brownie: chewy texture, crackly tops, and fudgy centers, all with a sweet, creamy white chocolate flavor. Plus, they’re easy to make and perfect for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 oz high-quality white chocolate, chopped
- 3/4 cup unsalted butter, cubed
- 2 large eggs
- 2 egg yolks
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
Directions
- Preheat the Oven: Set your oven to 325°F (163°C) and grease or line a 9×9-inch square baking pan with parchment paper.
- Melt the Chocolate and Butter: In a double boiler over medium-low heat, melt white chocolate and butter together, stirring until smooth. Remove from heat.
- Mix the Wet Ingredients: In a large bowl, whisk eggs, egg yolks, sugar, and vanilla until pale and fluffy.
- Combine: Slowly whisk the melted chocolate mixture into the egg mixture until smooth.
- Add Dry Ingredients: Gently fold in the flour and salt using a rubber spatula until just combined.
- Bake: Pour batter into the prepared pan, smoothing the top. Bake for 29-33 minutes or until the edges are golden and the center is set.
- Cool and Slice: Let cool completely in the pan on a wire rack. Once cool, cut into 16 squares and enjoy.
Servings and Timing
- Servings: 16 brownies
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Add Nuts: Stir in macadamia nuts or pecans for a crunchy twist.
- Fruit Swirl: Add a raspberry or strawberry jam swirl before baking.
- Drizzle: Drizzle with extra melted white or dark chocolate once cooled for decoration.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze for up to 2 weeks. Thaw at room temperature before serving.
FAQs
1. Can I use white chocolate chips?
White chocolate bars are recommended for the best texture, but chips can work in a pinch.
2. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute for best results.
3. How do I know when they’re done baking?
They’re ready when the edges are golden and the center is set but slightly soft.
4. Can I make these ahead of time?
Absolutely—store in an airtight container until ready to serve.
5. Can I add mix-ins?
Yes! Try nuts, dried cranberries, or extra white chocolate chunks.
6. Why use egg yolks in addition to whole eggs?
They add richness and help create a fudgy texture.
7. Can I double the recipe?
Yes—use a 9×13-inch pan and increase the bake time slightly.
8. Should I refrigerate the leftovers?
Not necessary—room temperature storage works well unless you prefer them chilled.
9. Do I need to use a double boiler?
It helps prevent burning, but you can microwave the butter and chocolate in 20-second intervals, stirring between.
10. Can I frost these brownies?
Yes! A thin layer of cream cheese frosting or white chocolate ganache would pair wonderfully.
Conclusion
White Chocolate Brownies are a fudgy, chewy treat perfect for white chocolate lovers. Their gooey texture, rich flavor, and golden crackle tops make them a standout dessert for any occasion. Easy to make and even easier to love!
Print
White Chocolate Brownies
- Total Time: 40 minutes
- Yield: 16 brownies
- Diet: Vegetarian
Description
White Chocolate Brownies are rich, chewy, and packed with real white chocolate flavor. With their signature crinkle tops and fudgy centers, these golden brownies are a dreamy alternative to classic chocolate versions—perfect for dessert trays, holidays, or whenever you’re craving something sweet and unique.
Ingredients
8 oz high-quality white chocolate, chopped
3/4 cup unsalted butter, cubed
2 large eggs
2 egg yolks
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon salt
Instructions
-
Preheat Oven: Preheat oven to 325°F (163°C). Grease or line a 9×9-inch square baking pan with parchment paper.
-
Melt Chocolate & Butter: In a double boiler (or microwave in short intervals), melt the white chocolate and butter until smooth. Let cool slightly.
-
Mix Wet Ingredients: In a large bowl, whisk eggs, egg yolks, sugar, and vanilla until light and fluffy.
-
Combine Mixtures: Slowly whisk in the cooled white chocolate mixture until smooth and fully incorporated.
-
Add Dry Ingredients: Fold in flour and salt with a rubber spatula until just combined—do not overmix.
-
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 29–33 minutes, or until the edges are lightly golden and the center is set.
-
Cool & Slice: Let cool in the pan before slicing into 16 squares.
Notes
For a crunch, mix in chopped macadamia nuts or pecans.
Swirl in raspberry jam for a fruity contrast.
Drizzle with extra white or dark chocolate once cooled for an elegant touch.
Store at room temperature or freeze for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
