White Chocolate Brownies Recipe

These White Chocolate Brownies are a delightful twist on the classic brownie, offering a fudgy, gooey texture and a rich white chocolate flavor. Made in just one bowl, they’re a quick and easy dessert that’s perfect for any occasion. The flavor intensifies after cooling, making them even more irresistible!

Why You’ll Love This Recipe

  • Easy to make: Simple, one-bowl preparation with minimal cleanup.
  • Rich and fudgy: Perfect for white chocolate lovers with a decadent texture.
  • Customizable topping: Add your favorite drizzles or sprinkles for extra flair.
  • Crowd-pleaser: Great for parties, potlucks, or as a sweet treat at home.

Ingredients

For the Brownies:

  • 2/3 cup unsalted butter
  • 6 ounces white chocolate (use baking white chocolate, not candy melts)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 1/4 cups all-purpose flour (spooned and leveled)

For the Topping:

  • 1/3 cup white chocolate chips
  • 1/3 cup semi-sweet or dark chocolate chips

Kitchen Equipment Needed

  • 8×8-inch baking pan
  • Aluminum foil
  • Non-stick cooking spray
  • Microwave-safe bowl
  • Whisk and spatula
  • Measuring cups and spoons
  • Toothpick (for doneness test)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

  1. Preheat your oven to 350°F (175°C).
  2. Line an 8×8-inch baking pan with aluminum foil, leaving some overhang for easy removal. Spray with non-stick cooking spray and set aside.

Step 2: Melt the Butter and White Chocolate

  1. In a microwave-safe bowl, melt the butter and white chocolate together in 20-second intervals, stirring after each interval, until smooth.
  2. Allow the mixture to cool for 5 minutes before proceeding.

Step 3: Mix the Batter

  1. Whisk in the granulated sugar, ensuring it is fully combined.
  2. Add the vanilla extract, eggs, and salt, and whisk until smooth.
  3. Gently fold in the flour until no streaks remain. Be careful not to overmix to maintain the fudgy texture.

Step 4: Bake the Brownies

  1. Pour the batter into the prepared pan, spreading it evenly with a spatula.
  2. Bake for 20-24 minutes, or until the top is set and the edges start to pull away from the pan. A toothpick inserted in the center should come out with a few moist crumbs or clean.
  3. Allow the brownies to cool completely in the pan.

Step 5: Add the Toppings

  1. Once cooled, lift the brownies out of the pan using the foil overhang. Carefully peel back the foil and cut the brownies into 9 or 12 squares.
  2. Melt the white chocolate chips in the microwave in 20-second intervals, stirring after each burst, until smooth. Drizzle over the brownies.
  3. Repeat the melting and drizzling process with the semi-sweet or dark chocolate chips.

Serving and Storage Tips

  • Serving: These brownies are best enjoyed after cooling completely, as the flavor and texture improve. Pair them with a glass of milk or a scoop of vanilla ice cream.
  • Storage: Store in an airtight container at room temperature for up to 4 days.
  • Freezing: Freeze brownies in an airtight container for up to 2 months. Thaw at room temperature before serving.

Variations

  • Nutty addition: Fold in 1/3 cup of chopped macadamia nuts or almonds for added crunch.
  • Berry twist: Add 1/4 cup of dried cranberries to the batter for a fruity contrast.
  • Triple chocolate: Drizzle milk chocolate alongside the white and semi-sweet chocolate for extra decadence.
  • Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking mix.

Helpful Notes

  • Use high-quality white chocolate for the best flavor and smooth texture.
  • Room-temperature eggs ensure even mixing and a uniform batter.
  • Be careful not to overbake—the brownies will continue to set as they cool.

Tips from Well-Known Chefs

  • Ina Garten: “Always spoon and level your flour when baking to prevent dense results.”
  • Mary Berry: “Line your pan with foil or parchment for easy removal and cleaner edges.”
  • Nigella Lawson: “Let the brownies cool completely before cutting for a perfect slice.”

Frequently Asked Questions

Q: Can I use white chocolate chips instead of baking chocolate?
A: Baking chocolate is recommended for its smooth melting properties, but high-quality white chocolate chips can be used in a pinch.

Q: How can I tell if the brownies are done?
A: Look for a set top with edges pulling slightly from the pan. A toothpick inserted should come out with moist crumbs or clean, not wet batter.

Q: Can I make these brownies ahead of time?
A: Yes! These brownies taste even better the next day as the flavors develop.

Q: Can I double the recipe?
A: Absolutely. Use a 9×13-inch pan and adjust the baking time slightly (25-30 minutes).

Q: What if I don’t have a microwave to melt the chocolate?
A: You can melt the butter and white chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth.

These White Chocolate Brownies are a decadent, easy-to-make treat that will leave everyone wanting more. Whether for a special occasion or a weeknight indulgence, they’re guaranteed to impress!

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