These white chocolate brownies are made with white chocolate and are fudgy, and filled with white chocolate flavor.
White chocolate brownie has become one of my favorite recipes to make when I'm craving something sweet, fudgy, and rich.
These brownies with white chocolate are made for all you white chocolate lovers.
This isn't another blondie recipe, there is a huge difference! These white chocolate brownies are made exactly like a traditional brownie, but this recipe uses white chocolate instead of dark chocolate or semisweet chocolate.
These brownies are just like regular brownies but made without cocoa powder, and instead of dark chocolate, it uses white chocolate. These are perfect for white chocolate lovers.
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Why this recipe works
- These brownies are fudgy and moist.
- They have a crackly top and crispy edges.
- They are made with white chocolate for yall white chocolate lovers!
- This is a one-bowl recipe, so minimal cleaning is required.
- Made with a few simple ingredients that you may have in your kitchen right now!
Ingredients
Before you start to make this white brownies recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
White chocolate- this recipe uses white chocolate. Use the highest quality white chocolate for the best results.
Granulated sugar– we like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs.
Egg yolk- add an extra egg yolk for an extra chewy and fudgy texture.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Instruction
Preheat an oven to 180c (350f) and prep a parchment paper-lined 9 by 9 baking pan.
In a medium mixing bowl, add the butter and the white chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
Add the sugar, vanilla extract, and kosher salt, and mix until well combined.
Add the eggs and mix with a whisk until well combined.
Add the flour and mix until just combined and there are no lumps of flour visible. Don't overmix!
Pour the batter into a parchment paper-lined 9 by 9 inch square baking pan and bake in a preheated oven for 20-30 minutes or until the tops of the brownies are crinkly and a toothpick inserted into the brownie comes out with some moist crumbs.
Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart. Slice, and serve!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Faq's
We use all-purpose flour for brownies, self-rising flour, and cake flour will work great as well.
It can be pretty hard to know when your brownies are done baking, but we have a few tricks to figure that out.
If the brownies have a shiny and crinkly top, they should be ready. When you insert a toothpick into the brownies and the toothpick is covered with wet batter, let it bake for a few more minutes and check again to get the perfect brownie.
Fudgy brownies have a higher fat-to-flour percentage while cakey brownies have more flour in them. To have more fudgy brownies, I usually add an extra egg yolk and add less flour.
Storing
It’s okay to store these brownies at room temperature. Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
To freeze brownies, you will need to wrap them in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze brownies for up to 2 months.
Substitutions
Dairy-free- to make this dairy-free, replace the butter with vegan butter, and make sure you use dairy-free white chocolate.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
White chocolate chunks- make this recipe double white chocolate brownies by adding chocolate chunks from your favorite bar of white chocolate.
Chocolate chips- add chocolate chips to the brownie batter for an extra chocolate flavor! You can add white chocolate chips or your favorite kind of chocolate chips!
Marshmallows- add mini marshmallows to the brownie batter for extra texture and flavor!
Fruit- add fresh or dried fruit! We like adding strawberries, raspberries, and blackberries!
Oreos- add chopped Oreos for an oreo brownie flavor!
More bars recipes
Small batch brownies- These small batch brownies recipe comes together in one bowl, and makes fudgy and moist brownies with a crinkle top!
Lemon bars with graham cracker crust- These lemon bars with graham cracker crust are super easy to make. They are made with a zesty and creamy lemon filling and are topped with plenty of powder sugar.
Fruity pebbles treats- These fruity pebbles treats are made with only 4 ingredients, are a no-bake recipe, are made with melted marshmallows, and are perfect for fruity pebbles lovers!
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📖 Recipe
Fudgy White Chocolate Brownies
Ingredients
- 150 g Butter
- 230 g White chocolate
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 cup Granulated sugar
- 2 Eggs
- 1 Egg yolk
- 1 ½ cups Flour
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 9 by 9 baking pan.
- In a medium mixing bowl, add the butter and the white chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
- Add the sugar, vanilla extract, and kosher salt, and mix until well combined.
- Add the eggs and mix with a whisk until well combined.
- Add the flour and mix until just combined and there are no lumps of flour visible. Don't overmix!
- Pour the batter into a parchment paper-lined 9 by 9 inch baking pan and bake in a preheated oven for 20-30 minutes or until the tops of the brownies are crinkly and a toothpick inserted into the brownie comes out with some moist crumbs.
- Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart. Slice, and serve!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
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