White Chocolate Brownies Recipe

Introduction

These white chocolate brownies offer a rich and creamy twist on a classic favorite. With a smooth texture and sweet vanilla flavor, they’re perfect for anyone craving something indulgently different. Easy to make and deliciously satisfying, they’re a great treat for any occasion.

Ingredients

• 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli recommended)
• 3/4 cup (168 g) unsalted butter, chopped into small cubes
• 2 eggs
• 2 egg yolks
• 1 1/4 cups (250 g) granulated white sugar
• 1 tbsp (15 ml) vanilla extract
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 3/4 tsp salt

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Lightly grease a 9×9 inch pan and set aside. For easier removal, you can also line the pan with parchment paper.
2. Step 2: In a double boiler over medium-low heat, melt the butter and white chocolate together. Stir continuously to ensure the chocolate melts evenly, then remove from heat.
3. Step 3: In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla extract until pale and smooth. An electric mixer on high speed works well here.
4. Step 4: Pour the melted white chocolate mixture into the egg mixture and whisk until combined and smooth.
5. Step 5: Using a rubber spatula, fold the flour and salt into the wet ingredients just until combined. Avoid overmixing.
6. Step 6: Pour the batter into the prepared pan. Smooth the top with a mini offset spatula or the back of a spoon.
7. Step 7: Bake for 29 to 33 minutes. The brownies should be set but still slightly soft in the center. Let cool completely in the pan on a wire rack.
8. Step 8: Once cooled, use a butter knife to loosen the edges, then carefully turn out the brownies. Cut into 16 squares and enjoy.

Tips & Variations

• Use high-quality white chocolate for the best flavor and smooth texture.
• Line the pan with parchment paper for easier removal and cleaner edges.
• Add a handful of chopped macadamia nuts or white chocolate chips for added texture.
• If you prefer a more decadent treat, sprinkle a pinch of flaky sea salt on top before baking.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To enjoy, bring to room temperature or warm briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, you can substitute regular milk or dark chocolate, but the flavor and texture will be different from this white chocolate version.

How do I know when the brownies are done baking?

They should be set around the edges and slightly soft in the center. A toothpick inserted should come out with a few moist crumbs but not wet batter.

White Chocolate Brownies Recipe

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★★★★★

4.8 from 75 reviews

These decadent White Chocolate Brownies combine the creamy sweetness of high-quality white chocolate with a buttery, tender texture. Baked to perfection, they offer a rich and smooth dessert experience that’s perfect for any occasion.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate & Butter Mixture

• 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
• 3/4 cup (168 g) unsalted butter, chopped into small cubes

Wet Ingredients

• 2 eggs
• 2 egg yolks
• 1 1/4 cups (250 g) granulated white sugar
• 1 tbsp (15 ml) vanilla extract

Dry Ingredients

• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 3/4 tsp salt

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper for easy removal of the brownies after baking.
2. Melt Chocolate and Butter: Using a double boiler over medium-low heat, melt the chopped white chocolate and cubed butter together. Stir continuously to ensure even melting and a smooth mixture, then remove from heat.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale and smooth. You can use a hand mixer on high speed to simplify this step.
4. Combine Chocolate Mixture: Pour the melted white chocolate and butter mixture into the egg and sugar mixture. Whisk thoroughly until the batter is smooth and well combined.
5. Fold in Dry Ingredients: Gently fold the all-purpose flour and salt into the wet ingredients using a rubber spatula, mixing just until combined to avoid overworking the batter.
6. Pour and Smooth Batter: Transfer the batter into the prepared baking pan. Use a mini offset spatula to evenly spread and smooth out the top of the batter.
7. Bake: Place the pan in the preheated oven and bake for 29-33 minutes. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
8. Cool and Cut: Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, use a butter knife to loosen the edges from the pan. Invert the pan to release the brownies, then cut into 16 squares and serve.

Notes

• Using high-quality white chocolate like Lindt or Ghirardelli ensures the best flavor and smooth texture.
• Be careful not to overmix the batter once flour is added to maintain a tender crumb.
• Lining the baking pan with parchment paper makes removing the brownies easier and cleaner.
• These brownies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
• For an extra touch, sprinkle chopped nuts or white chocolate chips on top before baking.

Keywords: white chocolate brownies, dessert, baking, chocolate, sweet treats, homemade brownies