Dreaming of a dessert that combines the creamy decadence of white chocolate with the chewy goodness of brownies? These White Chocolate Brownies do just that!
These heavenly creations are the perfect twist on chocolate brownies, without cocoa and more of a buttery and vanilla flavor. Not to be confused with blondies, which lean more into a butterscotch flavor, 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.
Fudgy White Chocolate Brownies Ingredients
Here’s everything you need:
- Unsalted butter. To melt down with some white chocolate chips and add moisture and deep, buttery flavor.
- White chocolate chips. Some melted straight into the batter and some chips left whole.
- Granulated sugar. For sweetness and to lock in moisture.
- Vanilla extract. For added flavor.
- Eggs. To bind your brownies together and give them some lift.
- All-purpose flour. The base of your white chocolate brownie batter.
- Salt. To enhance all the other flavors.
White Chocolate Brownies Tips and Tricks
Set Yourself Up for Baking Success
The first step to making these fudgy brownies is preheating the oven to 350°F and prepping your 8×8-inch baking pan.
For the easiest removal, line the baking pan with parchment paper. 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 place the parchment paper into your baking dish, folding the edges of the parchment paper up to fit snuggly in the dish.
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.
Start By Melting the Butter and White Chocolate Chips
To a small pot over medium heat, add the butter and about 1/2 cup of white chocolate chips. Set aside the remaining 1 cup of white chocolate chips to add to your batter later.
Continue to heat, whisking frequently, until both the butter and white chocolate chips are completely melted. 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, immediately transfer to a large mixing bowl and allow to cool as you gather the rest of your ingredients.
Whisk in the Sugar Next
Once your melted butter and white chocolate chip mixture is in a large mixing bowl, add the sugar to it.
Use a whisk to combine. At this point, the melted butter may still want to separate from the melted chocolate and sugar. Again, don’t worry! Everything will start to really come together in the next step.
Add the Eggs and Vanilla Extract
Next, add your eggs and vanilla extract to the batter.
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.
Here’s my advice for this and any brownie recipe: crack the egg into a separate dish, rather than directly into the dough.
This tactical move allows you to spot any sneaky eggshells that might fall into your batter. 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).
Of course, if you feel like living on the edge, go ahead and crack that egg directly into the bowl. No judgement here! Just keep in mind there’s a small risk involved, and you’ve been warned, my friend.
Okay, now that the eggs are in the mix, let’s treat them gently. Grab your whisk and mix the dough just enough to integrate the egg into the brownie batter.
At this point, your dough will start to come together.
Whisk Your Dry Ingredients into Your Batter
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.
Fold in the White Chocolate Chips Last
The last step to whipping up your white chocolate brownie batter is folding in the rest of the 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.
The Secret to Perfectly Baking 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 then 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.
Storing Your White Chocolate Chip Brownies
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.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing, reheating, and consuming leftovers.
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.
White Chocolate Brownies Frequently Asked Questions
What is a blondie vs a brownie?
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.
Why You Should Make these Fudgy White Chocolate Brownies
- The flavors. The sweet, buttery, vanilla, and creamy flavors of white chocolate really shine through in these brownies.
- The texture. A fudgy interior that you can really sink your teeth into.
- They’re easy. Once your butter and white chocolate chips are melted, just dump everything in a bowl and bake it up!
If you’re loving these White Chocolate Brownies and want more white chocolate, check out these Chocolate Cookies with White Chocolate Chips and this Iced White Chocolate Mocha.
Fudgy White Chocolate Brownies
Print Save 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!
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1 thought on “Fudgy White Chocolate Brownies”
Looks delicious – must try it soon