White chocolate brownies get their deliciously fudgy texture from an easy, golden brownie batter made with melted white chocolate! Studded with even more chocolate chunks, these chewy white brownies are seriously irresistible.
Looking for a classic brownie recipe? Try my family’s favorite chocolate brownies made with cocoa powder and topped with crackly chocolate icing.
Why You’ll Love These White Chocolate Brownies
These are the best white chocolate brownies! They’re made with real white chocolate, melted and folded into the batter for the ultimate fudgy texture. You’re going to eat a whole plate of these without realizing it (not speaking from experience, at all…). Here’s why you’ll love ‘em:
- Made with real white chocolate. White chocolate brownies are soft and chewy, made with melted chocolate just like your favorite fudgy brownies. In place of regular semi-sweet chocolate, this recipe uses (you guessed it) creamy white chocolate instead.
- Golden color. The white chocolate caramelizes in the oven, for brownies that are rich, soft-baked, and perfectly golden. I throw in some loose chocolate chips, too, for pockets of ooey sweetness throughout.
- Quick and easy. With only 15 minutes of prep time, you can have this brownie recipe baked in under an hour.
- Not too sweet. I’m pleased to say that these brownies are just the right amount of sweet, and not cloying. Sweetness can be tricky with white chocolate, but these brownies are perfect!
Brownie Ingredients
Check out some notes on the ingredients you’ll need below. Remember to scroll down to the recipe card for a printable ingredients list!
- White Chocolate – White chocolate is the star of the show, so choose high-quality white chocolate chips or baker’s chocolate so that it melts down smoothly. Set aside some of the chocolate chips to stir into the batter afterward.
- Butter – I recommend baking with unsalted butter. If you use salted butter, consider adding less salt later in the recipe.
- Eggs – Two whole eggs enrich the brownies for that irresistibly chewy, soft texture.
- Sugar – Granulated sugar or light brown sugar.
- Vanilla – For the best flavor, use real vanilla extract.
- Dry Ingredients – Flour, baking powder, and salt. Make sure that you’re using baking powder and not baking soda. They aren’t the same thing!
How to Make White Chocolate Brownies
These white chocolate brownies come together in just a few easy steps, outlined below. Scroll to the recipe card for printable recipe instructions.
- Melt the white chocolate. First, melt butter and ¾ cup of white chocolate together in a saucepan. Keep the heat low and stir often. When the chocolate is melted, whisk the mixture together off the heat.
- Combine the wet ingredients. In a bowl, whisk together sugar, eggs, and vanilla. Add the melted chocolate and beat the ingredients until the batter is smooth.
- Add the dry ingredients. Next, beat in the flour, baking powder, and salt. Lastly, stir in an extra ¾ cup of white chocolate chips.
- Bake. Spread the brownie batter into a greased 9×9-inch baking pan. Bake the brownies at 350ºF for 20-25 minutes, until they’re set. Let the brownies cool completely before cutting them into squares.
Tips and Variation Ideas
These are some quick tips and easy variations to have in mind when making your white chocolate brownies:
- Use real white chocolate. Make sure to use premium white chocolate, either chips or bars. Be careful that you don’t mistake the real deal with white candy melts.
- Slowly melt the chocolate. Slow and steady definitely wins the race when it comes to melting chocolate of any kind. Set your white chocolate and butter over low heat and stir frequently so that the chocolate doesn’t burn. Heating chocolate too quickly can cause it to scorch or seize.
- Mix the melted chocolate well. The butter and white chocolate will separate, so do your best to combine them as well as possible.
- Don’t overbake. Take your brownies out of the oven when they’re set in the middle, and don’t overbake! Leaving the brownies slightly underbaked keeps them nice and fudgy. They’ll continue to set up as they cool in the pan.
- Add a chocolate drizzle. I melt down extra white chocolate to drizzle over the finished brownies. Too good! A dusting of powdered sugar or toasted coconut is another easy topping idea.
Frequently Asked Questions
What is the difference between blondies and white chocolate brownies?
Unlike white chocolate brownies, blondies are made without melted chocolate in the batter. White chocolate brownies are like a lighter version of regular brownies, with a similarly chewy, fudgy brownie texture.
Can I make these brownies with nuts?
Definitely! Feel free to add a handful of walnuts, pecans, or chopped almonds to the batter at the same time as you add the chocolate chips.
How to Store
- To Store. Store these white chocolate brownies in an airtight container at room temperature for up to 3-4 days.
- Freeze. These homemade brownies freeze great! Let the brownies cool and then wrap them tightly in two layers of plastic wrap. Store them frozen for up to 2 months and defrost the brownies on the counter before serving.
More Brownie Recipes
- Fudgy Cake Mix Brownies
- Bombshell Oreo Brownies
- Easy Pumpkin Blondies
- Peanut Butter Blondies
- Buckeye Brownies
White Chocolate Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 20 brownies 1x
- Category: Brownies
- Method: Oven
- Cuisine: American
Description
These white chocolate brownies are made extra fudgy with melted white chocolate folded right into the batter!
Ingredients
- 1 1/2 cups white chocolate chips, divided
- 5 Tbsp butter
- 2 eggs
- 1 cup granulated sugar
- 2 tsp vanilla
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°
- Spray a 9×9 pan with baking spray.
- In a medium saucepan combine butter and 3/4 cup white chocolate chips. Melt them together over low heat, stirring frequently to prevent them from burning. When white chocolate is just melted, remove from heat and stir together with a fork or whisk, getting them incorporated as much as possible. The butter will separate from the white chocolate, so just do your best.
- In a mixing bowl combine sugar, eggs, and vanilla, beating until smooth. Pour in the white chocolate mixture and continue beating until smooth and combined.
- Add the flour, baking powder, and salt and stir until just incorporated.
- Finally, add in the remaining 3/4 cup white chocolate chips.
- Spread the batter into the prepared pan. Bake for 20-25 minutes until set.
- Remove and allow to cool completely before cutting into squares.
Notes
- Recipe adapted from Fat Witch Brownies.
hi can i add almonds to this batter in place of more chips? if i wanted to add some honey as well any tips on how to include that in this recipe?
You can add almonds, sure, just chop them! And honey won’t won’t in the recipe, sorry!