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.
Servings: 16
Calories: 299kcal
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.
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
