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    Home » Bars & Brownies

    Fudgy & Decadent Easy White Chocolate Brownies

    5 from 1 vote
    2 Comments

    Apr 6, 2024

    (updated May 25, 2024)

    by Kimberlee Ho

    Jump to Recipe

    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.

    Stack of three white chocolate brownies.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    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.

    White choc brownies with crinkle tops.

    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!
    Ingredients needed to make white chocolate brownies.

    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.

    Cut diagonally about an inch past the corner of the pan.
    From the corner of the parchment paper, cut diagonally towards the corner of the pan, cutting 1 inch past the corner of the pan
    Repeat for other corners of parchment paper.
    Repeat for the other 3 corners
    Spray bottom and sides of the pan with nonstick spray.
    Spray the pan with nonstick cooking spray
    Place parchment paper on top of the baking pan.
    Place the parchment on top of the pan, aligning the cut corners
    Press the parchment paper into the bottom of the pan.
    Press the parchment paper into the bottom of the pan
    Fold the small flaps behind the larger flaps.
    Tuck the small flaps behind the larger flaps
    Set aside prepared pan until ready to use.
    Set aside prepared pan

    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.

    Add chopped white chocolate to a microwave safe bowl.
    Add chopped white chocolate to a microwave-safe bowl
    Add cubed butter to bowl with white chocolate.
    Add cubed butter
    Melt white chocolate and butter in the microwave until smooth.
    Melt in 20-second increments, stirring in between, until melted and smooth

    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!

    Add egg and egg yolk to the bowl of a stand mixer.
    Add egg and egg yolk to the bowl of a stand mixer
    Add granulated sugar to the bowl.
    Add granulated sugar
    Add vanilla extract.
    Add vanilla extract
    Whisk together for 4-5 minutes until light in color.
    Whisk for 4-5 minutes until light in color

    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.

    Add melted white chocolate and butter.
    Pour in melted white chocolate and butter mixture
    Whisk until smooth.
    Whisk until smooth

    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.

    Add flour to the wet ingredients.
    Add the flour to the wet ingredients
    Add salt.
    Add the salt
    Use a rubber spatula to fold the dry ingredients into the wet ingredients.
    Fold in with a rubber spatula
    Add white chocolate chips to the brownie batter.
    Add in the white chocolate chips
    Stir in white chocolate chips.
    Stir until chips are evenly dispersed

    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.

    Add brownie batter to the prepared pan.
    Pour batter into prepared pan
    Spread batter evenly in the pan.
    Press batter into an even layer
    Sprinkle additional white chocolate chips on top.
    Sprinkle top with additional white chocolate chips

    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. 

    White chocolate brownie batter ready to be baked.
    Bake for 40 minutes in preheated oven
    Freshly baked white chocolate brownies.
    Remove from the oven when the edges are golden brown and the middle no longer looks wet

    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.

    Use parchment overhang to lift brownies out of the pan.
    Use parchment overhang to lift cooled brownies out of the pan
    Cut the brownies into 16 squares by cutting them into 4 rows of 4.
    Cut the brownies into 16 squares
    Fudgy center of a white chocolate brownie.
    Look at that fudgy center!

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    White chocolate brownies are so easy to make.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    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.

    Stack of white chocolate brownies with a bite taken out.

    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Stack of 3 fudgy white chocolate brownies.

    Fudgy & Decadent Easy White Chocolate Brownies

    Made with white chocolate chunks and white chocolate chips, these brownies are brimming with white chocolate flavor and a decadent, fudgy texture.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Course: All Recipes, Baking, Dessert
    Cuisine: American
    Keyword: brownies, chewy brownies, white chocolate, white chocolate brownies
    Servings: 16
    Calories: 299kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • 9x9 inch square baking pan
    • parchment paper

    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
    US Customary - Metric

    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.

    Nutrition

    Serving: 1square | Calories: 299kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 171mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 257IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    Bars & BrowniesBeginnerChocolate
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      5 from 1 vote

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      Comments

    1. Marlene

      September 12, 2024 at 12:15 pm

      5 stars
      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.

      Reply
      • Kimberlee Ho

        September 14, 2024 at 12:36 pm

        So glad they loved these!!

        Reply

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