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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/white-chocolate-brownies-recipe/