Fudgy White Chocolate Brownies

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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.

stacked yellow brownies with white chocolate chips baked in.

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

Be sure to see the recipe card below for full ingredients & instructions!

process shot of white chocolate brownies.

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

5 from 1 vote

The best vanilla brownies mixed in with white chocolate chips.

Prep Time 25

Cook Time 20

Total Time 45

Yield 12 servings

Serving Size 1 serving

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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 Video

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.