These are fudgy brownies for white chocolate lovers! Made with white chocolate chunks and white chocolate chips, these brownies are brimming with white chocolate flavor and a decadent, fudgy texture. Like classic brownie recipes, these white chocolate brownies have a crinkle top made from whisking the wet ingredients together for several minutes until light and smooth with an electric mixer. For best results, use a good quality white chocolate such as Ghirardelli or Lindt.
Looking for more brownie recipes or white chocolate recipes? Try Kickass Brownies (the brownies that started it all!) and White Chocolate & Raspberry Blondies.
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The difference between blondies and brownies
Brownies are similar to blondies, but there is a difference. Blondies are golden brown like chocolate chip cookies and they're often made from similar ingredients to chocolate chip cookies including butter, brown sugar, semi-sweet chocolate, vanilla, flour, and salt.
Traditional chocolate brownies, on the other hand, are made using white sugar instead of brown sugar which helps to get those crinkle tops. This happens when you beat eggs and sugar together for several minutes until light in color and smooth. Regular brownies also tend to use melted chocolate and/or cocoa powder in the batter. Both blondies and brownies have chewy textures, however, brownies tend to have a fudgy center whereas blondies can be a little bit lighter in texture.
Just like regular chocolate brownies, these white chocolate brownies contain melted white chocolate and melted butter, plus granulated sugar, an egg plus an extra yolk for added richness, flour, salt, and vanilla.
The difference between chocolate brownies and white chocolate brownies comes down to the flavor created from the chocolate. White chocolate contains about 20% cocoa butter and no cocoa powder (cocoa solids), whereas semisweet chocolate contains cocoa powder and up to 65% cocoa butter. White chocolate tends to be sweeter than other chocolate as well.
Ingredients & substitutions for this easy white chocolate brownie recipe
- White chocolate bars: I recommend using high quality white chocolate such as Lindt or Ghirardelli bars. Look for them in the baking aisle or the candy aisle of your grocery store. Because the white chocolate bars will be melted, I do not recommend substituting for white chocolate chips, as the chips tend to contain stabilizers that retain their shape when heated, preventing them from melting smoothly.
- Butter: This recipe calls for melting the butter and white chocolate bars together, so no need to bring the butter to room temperature before using it in this recipe. I do recommend using unsalted butter because there is added salt in the recipe and the salt content in salted butters tends to vary between brands. If you are using salted butter, simply omit the added salt. I recommend cutting the butter into small cubes before melting it so it melts evenly.
- Egg: You will need one large egg for this recipe. Be sure to remove the egg from the fridge at least 30 minutes prior to baking so it can come to room temperature. A cold egg will not incorporate as well or evenly into the batter as will a room temperature egg.
- Egg yolk: In addition to the whole egg, you'll need one large egg yolk. This added yolk helps add richness to these brownies, making them ooey gooey, fudgy and decadent!
- Sugar: As discussed above, granulated sugar (white sugar) is used in brownie recipes vs brown sugar.
- Vanilla extract
- All-purpose flour
- Salt: white chocolate is sweet, so adding a touch of salt to the brownie batter helps offset the sweetness of these brownies.
- White chocolate chips: Just like with the white chocolate bars, I recommend using high quality white chocolate chips such as Ghirardelli. In addition to the 1 cup of white chocolate chips that get added to the batter, reserve a handful of white chocolate chips for sprinkling on top of the brownies just before baking. Try substituting half of the white chocolate chips in the batter for ½ cup of macadamia nuts to make White Chocolate Macadamia Brownies. The white chocolate chips can also be substitutes for regular chocolate such as semi-sweet chocolate chips or bittersweet (dark) chocolate chips. I would not recommend using milk chocolate chips in this recipe, as the brownies will be overly sweet. Got extra white chocolate chips? You will love my Simply Divine Chewy Cherry Almond Cookies with White Chocolate Chips!
How to make Fudgy White Chocolate Brownies
Step 1
Preheat the oven to 325ºF. Line a 9x9 inch square pan with parchment paper and set aside.
Step 2
In a microwave safe bowl, melt butter and chopped white chocolate pieces. To do so, heat the butter and white chocolate in 20-second increments, stirring in between, until melted and smooth. This should take about 1 minute total.
Alternately, melt the butter and the white chocolate together in a double boiler or a heatproof bowl set over a pan of simmering water set over low heat (do not let the water touch the bottom of the bowl). Stir continuously to ensure the white chocolate gets heated evenly.
Remove from the heat once the mixture is melted and smooth. Set aside to cool while you prepare the rest of the batter.
Step 3
In the bowl of a stand mixer with the whisk attachment affixed, or with an electric hand mixer, add the whole egg, egg yolk, sugar, and vanilla. Whisk together on medium-high speed until pale and smooth, about 4-5 minutes. This is the step that helps yield those perfect brownie crinkle tops!
Step 4
Pour in the slightly cooled white chocolate mixture (it's okay if the butter and chocolate have separated!) and whisk until combined and smooth, scraping the sides and bottom of the bowl as needed.
Step 5
Remove the mixing bowl from the stand mixer, if using one. Add the flour and salt into the wet ingredients and fold in with a rubber spatula just until combined.
Add white chocolate chips to the batter and stir with the rubber spatula just until evenly dispersed in the batter.
Step 6
Pour the white chocolate brownie batter into the prepared pan. Use an offset spatula or rubber spatula to smooth the batter out, making sure it is in an even layer so it bakes evenly. Gently press additional chopped white chocolate pieces into the top of the batter.
Step 7
Bake the brownies for 40 minutes, tenting with foil halfway through to prevent the top from getting too brown.
To tent foil over the brownies, cut a piece of foil just wider than the 9 inch pan. Crease it in the middle so the middle looks like a tent and simply place the foil on top of the pan. Do not scrunch the foil tightly around the edges of the pan. Just place the foil on top.
We bake these at a lower than normal temperature to prevent the tops from becoming overly brown, preserving the white chocolate color. Because we are baking these at a lower temp, they need to bake for a bit longer. The lower temp also helps to ensure the middle bakes before the edges get overbaked.
Remove from the oven once the middle of the brownies no longer look wet and the edges are lightly golden brown. Let the brownies cool completely in the pan on a wire rack.
Step 8
Once cool, use the parchment overhang to lift the brownies out of the pan. Cut into 4 rows of 4, making 16 squares.
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How to store these gooey white chocolate brownies
Store cooled brownies covered at room temperature for up to 5 days. I like to wrap aluminum foil around the top of the baking pan. Store in the fridge for up to one week in an airtight container.
To freeze, place cooled brownies on a parchment lined baking sheet in a single layer and place in the freezer for at least an hour, or until frozen. Transfer frozen brownies to a freezer safe bag in the freezer for up to 3 months. Thaw at room temperature.
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Ingredients
- 6 oz white chocolate bars chopped (such as Lindt or Ghirardelli bars)
- 10 tablespoons unsalted butter cubed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 cup white chocolate chips plus additional for topping the brownies
Instructions
- Preheat the oven to 325 degrees. Line a 9x9 inch square pan with parchment paper and set aside.
- In a microwave safe bowl, combine chopped white chocolate pieces and butter. Heat in 20-second increments, stirring in between, until melted and smooth. This should take about 1 minute total.Alternately, melt the butter and the white chocolate together in a double boiler or a heatproof bowl set over a pan of simmering water (do not let the water touch the bottom of the bowl). Stir continuously to ensure the white chocolate gets heated evenly. Remove from the heat once the mixture is melted and smooth. Set aside to cool while you prepare the rest of the batter.6 oz white chocolate bars, 10 tablespoons unsalted butter
- In the bowl of a stand mixer with the whisk attachment affixed, or with an electric hand mixer, add the whole egg, egg yolk, sugar, and vanilla. Whisk together on medium-high speed until pale and smooth, about 4-5 minutes.1 large egg, 1 large egg yolk, 1 ¼ cups granulated sugar, 1 teaspoon vanilla extract
- Pour in the slightly cooled white chocolate mixture (it's okay if the butter and chocolate have separated!) and whisk until combined and smooth, scraping the sides and bottom of the bowl as needed.
- Remove the mixing bowl from the stand mixer, if using one. Add the flour and salt into the wet ingredients and fold in with a rubber spatula just until combined.1 ¾ cups all-purpose flour, 1 teaspoon salt
- Add white chocolate chips to the batter and stir with the rubber spatula just until evenly dispersed in the batter.1 cup white chocolate chips
- Pour the white chocolate brownie batter into the prepared pan. Use an offset spatula to smooth the batter out, making sure it is in an even layer so it bakes evenly. Gently press additional chopped white chocolate chips into the top of the batter.
- Bake the brownies for 40 minutes, tenting with foil halfway through to prevent the top from getting too brown. To tent foil over the brownies, cut a piece of foil just wider than the 9 inch pan. Crease it in the middle so the middle looks like a tent and simply place the foil on top of the pan. Do not scrunch the foil tightly around the edges of the pan. Just place the foil on top.Remove from the oven once the middle of the brownies no longer look wet and the edges are lightly golden brown. Let the brownies cool completely in the pan on a wire rack.
- Once cool, Use the parchment overhang to lift the brownies out of the pan. Cut into 4 rows of 4, making 16 squares.
Notes
- Store cooled brownies covered at room temperature for up to 5 days
- Store in the fridge for up to one week in an airtight container
- To freeze, place cooled brownies on a parchment lined baking sheet in a single layer and place in the freezer for at least an hour, or until frozen. Transfer frozen brownies to a freezer safe bag in the freezer for up to 3 months. Thaw at room temperature.
Comments
Marlene
Can’t believe no one has tried this yet! I was intrigued when I saw it and my grandkids like white chocolate. Made it to take to my grandson’s violin group for his birthday. I wan’t sure how the kids would like it, but he “approved” them first and the group scarfed them down! They are very sweet; I might try to cut back the sugar a bit next time.
Kimberlee Ho
So glad they loved these!!