Seeking a dessert that combines the creamy decadence of white chocolate with the chewy goodness of brownies? These White Chocolate Brownies are for you!
This heavenly creation is the perfect twist on chocolate brownies, without cocoa and more of a buttery vanilla flavor.
Not to be confused with blondies, which lean more into a butterscotch flavor (or cookie butter flavor if you make my famous Biscoff Blondies!), these white chocolate brownies are truly unique.
In this recipe, you will learn how to melt down and infuse butter with white chocolate, how to whip up a smooth batter, and how to perfectly bake these brownies for the best texture.
Blondies Vs. Brownies
Blondies are essentially brownies without any cocoa powder or chocolate at all. They get their butterscotch flavor from a combination of vanilla and brown sugar.
Brownies typically contain cocoa powder and/or chocolate. Though these white chocolate brownies don’t contain any cocoa powder, I am classifying them as a brownie because they do contain white chocolate.
White Chocolate Chip Brownies Ingredients
Here’s everything you need:
- Unsalted butter. If you only have salted butter on hand, just omit the added salt.
- White chocolate chips. Some melted straight into the batter and some chips left whole.
- Granulated sugar.
- Vanilla extract.
- Eggs.
- All-purpose flour.
- Salt.
How to Make White Chocolate Brownies
Set Yourself Up
The first step to making these fudgy brownies is preheating the oven to 350°F and prepping your 8×8-inch baking pan.
I highly recommend lining the baking pan with parchment paper so you can easily remove the brownies from the pan.
The easiest way to prep your paper for the pan is to cut a square piece of parchment paper that is about 1-2 inches larger than your baking dish on all four sides.
Then, use scissors to cut out each corner of the parchment paper. You should then easily be able to fit the parchment paper into your baking dish, folding the edges of the parchment paper up to fit snuggly.
Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.
Melt the Butter and White Chocolate Together
Add the butter and about 1/2 cup of white chocolate chips to a small pot. Set aside the remaining 1 cup of white chocolate chips to add to your batter later.
Melt over medium heat, whisking frequently, until both the butter and white chocolate chips are completely liquefied. The two will integrate when you whisk but will quickly separate when you stop whisking and that’s okay.
It will come together later as you continue to create your batter. Once the butter and white chocolate chips are melted, transfer the mixture to a large mixing bowl and allow it to cool as you gather the rest of your ingredients.
How to Make White Chocolate Batter
Once your melted butter and white chocolate chip mixture is in a large mixing bowl, add the sugar and whisk to combine.
At this point, the melted butter may still want to separate from the melted chocolate and sugar. Again, don’t worry!
Next, add the eggs and vanilla extract. Here’s my little baking advice tidbit: crack the egg into a separate dish, rather than directly into the batter.
This tactical move allows you to spot any sneaky eggshells that might fall in. Plus, this move will be a lifesaver if you ever get a bloody egg (yeah, it happens, and it’s pretty unappetizing to say the least).
Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
Grab your whisk and mix the dough just enough to integrate the egg into the brownie batter. Now, your batter will start to come together.
Next, add the flour and the salt to your batter and whisk it in. Use a rubber spatula to scrape any dry ingredients that have stuck to the insides of the bowl right into the batter.
The whisk will help to avoid lumps. We want a super smooth batter that is a little bit on the thicker side.
Finally, fold in the remaining white chocolate chips. Folding just means gently mixing the batter in an upward motion. Overall, we don’t want to overbeat the batter, so fold just enough to equal distribute the chips.
How to Perfectly Bake White Chocolate Brownies
I’ve tested these with different baking temperatures and for varying time intervals and I’ve found that these white brownies go from fudgy to crispy really fast.
So, I’ve come up with a foolproof way for you to bake these and get the ideal texture.
Bake them at 350°F for 30 minutes. Then, turn your oven off, but keep them in for an additional 5-10 minutes. Check them after 5 minutes. Stick a toothpick in and if it comes out clean, they’re ready!
If not, keep them in for an additional 5 minutes. Then, allow them to cool completely before slicing into them. They will continue to firm up as they cool.
Overbaking them will change the texture from fudgy to crispy, making them less of a brownie and more of a white chocolate candy treat.
How to Properly Store Brownies with White Chocolate
Keep your white chocolate brownies in an airtight container or cover them up to keep them fresh. At room temperature, these scrumptious squares will stay delicious for 3-4 days.
If you want to extend the life of your brownies, you can freeze them for up to 4 months in an airtight container. Make sure to allow them to thaw at room temperature before diving in.
Fudgy & Moist White Chocolate Brownies
PIN Print RATEEquipment
Ingredients
- ½ cup unsalted butter
- 1 ½ cup white chocolate chips
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cup all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper.
- To a small pot over medium heat, add the butter and ½ cup of white chocolate chips. Heat and whisk frequently until the butter and white chocolate chips are melted. Then, transfer to a large mixing bowl.
- Add the sugar to the butter and melted white chocolate chips and whisk to combine. At this point the butter may still be a little bit separated.
- Add the eggs and vanilla extract and whisk. Now, you'll see the batter starting to come together.
- Add the flour and salt and whisk until smooth. Use a rubber spatula to scrape any dry ingredients left on the sides of the bowl.
- Use the rubber spatula to fold in the remaining 1 cup of white chocolate chips.
- Transfer the batter to your prepped baking pan. This batter is on the thicker side, so you will need to use your spatula to spread the batter into the corners of the pan to get a roughly even layer.
- Bake for 30 minutes on the top rack. Then, turn your oven off, but keep the brownies in the oven for additional 5-10 minutes until a toothpick comes out clean.
- Allow to cool before slicing into the brownies and serving. Enjoy!
Pro Tips
- If you’d like, you can add nuts (pecans and walnuts are especially delicious in these!) to this recipe by folding them into the batter before transferring the batter to your baking pan.
- If you love brownies as much as I do, you’ll love this collection of my greatest brownie recipes!
