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Ready to meet your new favorite dessert recipe? It’s a white chocolate brownie recipe that is rich, delicious and full of chunky chocolate goodness.This easy and fudgy white chocolate brownie is everyone’s favorite, especially for you white chocolate lovers.
Table of Contents
Fudgy White Chocolate Brownies
White Chocolate Brownies are like a regular brownie recipe except they’re made with white chocolate instead of unsweetened or semi-sweet chocolate. With a few tweaks to my favorite brownie recipe I was able to turn them into something new – and they’re just as fudgy and sweet as the original recipe.
Why you’ll love this recipe
- If you’re a white chocolate lover this is for you!
- Full of white chocolate chips too.
- Easy to make – one bowl!
Ingredients Needed
- White chocolate: Use premium white chocolate – a baking bar, not chips or melts.
- Butter: unsalted butter to melt the white chocolate pieces
- Sugar: granulated sugar to keep these nice and blonde
- Additional chocolate: add white chocolate chips or pieces for drizzle
How to make white chocolate brownies
- Preheat the oven to 350°F. Line a 9×9-inch pan with parchment paper.
- Place white chocolate pieces and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth. You can also melt them together on the stovetop using a small saucepan over low heat.
- Stir the sugar into the melted butter and chocolate mixture. Stir in eggs and vanilla, then slowly stir in flour. Stir in chocolate chips and spread in the prepared pan.
- Bake for 20-25 minutes or until the top is lightly golden and puffed. Cool completely before removing from the pan and decorating.
- To decorate the tops, melt 2 ounces premium baking chocolate (or 1/4 cup white
- chocolate chips with 1 teaspoon vegetable oil) in a small microwave safe bowl and heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Place melted white chocolate in a sandwich bag and cut off a tiny edge of the tip and drizzle over cooled bars. Let set then slice.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Expert Tips
- Do not use foil; the brownies will get too brown around the edges. Instead, use parchment paper.
- You can omit the extra white chocolate chips, or swap nuts instead, or even oreos to make White Chocolate Oreo brownies!
- You know your brownies are done when they’re a light golden on top and are not wet-looking.
FAQs
What makes a brownie fudgier?
The eggs and butter help the brownies to be super fudgy. More egg = fudgier brownies!
Can you freeze brownies?
Yes! Freeze these white chocolate brownies for up to 2 months.
How do you know when white chocolate brownies are done?
Until the top is lightly golden and puffed and no longer wet looking.
Very Vanilla White Chocolate Brownies
The best vanilla brownies mixed in with white chocolate chips.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Ingredients
- 6 ounces (170g) premium white chocolate, broken into pieces
- ½ cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (124g) all-purpose flour
- 1 cup (180g) white chocolate chips
- Additional premium white chocolate or white chocolate chips for drizzle
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper. Do not use foil; the brownies will get too brown around the edges.
- Place white chocolate and butter in a large microwave safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. This will take approximately 3 minutes depending on your microwave.
- You can also mix together on the stovetop using a small saucepan over low heat.
- Stir sugar into the melted butter and chocolate mixture. Stir in eggs and vanilla, then slowly stir in flour. Stir in chocolate chips and spread in prepared pan.
- Bake for 20-25 minutes or until the top is lightly golden and puffed. Cool completely before removing from the pan and decorating.
- To decorate the tops, melt 2 ounces premium baking chocolate (or 1/4 cup white chocolate chips with 1 teaspoon vegetable oil) in a small microwave safe bowl and heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Place melted white chocolate in a sandwich bag and cut off a tiny edge of the tip and drizzle over cooled bars. Let set then slice.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Recipe Notes
- Do not use foil; the brownies will get too brown around the edges. Instead, use parchment paper.
- I always recommend baking in a metal pan for best results.
- You can omit the extra white chocolate chips, or swap nuts instead, or even oreos to make White Chocolate Oreo brownies!
- You know your brownies are done when they’re a light golden on top and are not wet-looking.
Recipe Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 38mg | Potassium: 108mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
