These scrumptious white chocolate brownies elevate the classic brownie to an entirely new level of heavenly yumminess by blending rich, creamy white chocolate into a perfectly soft and fudgy baked good! Whether you’re a lover of white chocolate or looking to try a new twist on traditional brownies, this decadent sweet treat is easy to make and sure to leave you craving more!
📖 Some considerations when making white chocolate brownies
Can you make brownies with white chocolate? Yes, you can! However, there are several key factors that you need to keep in mind to ensure the best outcome.
To begin with, the quality of the white chocolate you use can significantly impact the final taste and texture. It's important to choose high-quality white chocolate like Ghirardelli, Callebaut, or Lindt that imparts a refined white chocolate flavor. Cheap white chocolate often contains more sugar and less cocoa butter, which won’t provide the desired richness and texture of white chocolate desserts.
You also need to take into account that white chocolate is sweeter than regular chocolate, so you can't just swap it out and use it in any brownie recipe. It's necessary to adjust the sugar content.
And last but not least, melting white chocolate can be tricky. Compared to regular chocolate, it's more delicate and has a lower melting point. So it's important to melt it properly using a double boiler over low heat. If exposed to overly high temperatures, white chocolate can seize and become grainy.
🌟 Why this is the best recipe
- It is the most delicious - What are white chocolate brownies called? Delicious! With its use of high-quality white chocolate and butter, the refined rich flavor of this white chocolate brownie recipe is unmatched! Each bite is indulgent bliss!
- It has the perfect texture - Achieving the right fudgy, gooey texture is key in brownie recipes, and this one nails it. With the correct ratio of ingredients, proper mixing, and perfect baking, these brownies have a soft, melt-in-your-mouth quality that's satisfyingly irresistible.
- It is super easy - When learning how to make white chocolate brownies, you’ll be happy to know that it is easy peasy! You don’t need any special skills, and my step-by-step instructions make the process simple even for beginners.
📝 Ingredient notes
- White Chocolate: The key ingredient that gives these brownies their signature taste and texture, which sets them apart from classic chocolate brownies. Use high-quality chocolate eg. Lindt or Callebaut.
- Unsalted Butter: Provides a rich base, which is essential for a fudgy brownie. It’s important to use unsalted butter in baking to control the level of salt.
- Granulated Sugar: Adds just the right touch of sweetness without overpowering the delicate chocolate. Check out my sugar guide to learn more about how granulated sugar is used in baking.
- Eggs: They contribute to the structure and richness. Your eggs should be at room temperature so that they blend seamlessly into the batter.
- Vanilla Extract: A hint of aromatic vanilla extract enhances the flavor of the white chocolate and brings the recipe together.
- All-Purpose Flour: Forms the base of the batter and gives the brownies their structure.
- Salt: An important ingredient that balances the sweetness and intensifies all the flavors.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. Step-by-step process of making white chocolate brownies
- Start by preheating your oven to 175℃ / 347℉ (no fan).
- Lightly oil a 7 inch /18 cm square brownie pan and line the bottom and sides with parchment paper to prevent the brownies from sticking.
- In a heat-proof bowl, melt the butter and white chocolate over water simmering at low heat.
- Use an electric hand mixer to whip the eggs and sugar for about 5 to 7 minutes or until pale in color.
- Pour the melted chocolate mixture into the egg mixture, and whisk just until combined. Now, stir in the vanilla extract.
- Sift the flour and salt into the bowl. Then use a rubber spatula to gently fold the wet and dry ingredients together just until combined.
💡 Top Tip: When melting the chocolate, be sure to remove it from the heat as soon as it's fully melted. White chocolate is sensitive, and leaving it over the simmering water for too long can cause it to become grainy or separate.
2. How to bake
- Pour your made brownie batter into your prepared pan. Then use an offset spatula to smooth out the top.
- Transfer the pan to the preheated oven and bake the brownies at 175℃ / 347℉ (no fan) for 25 to 30 minutes. When done, the edges will be set but the middle is still a little gooey.
- Remove the brownie bar from the oven and let it cool completely in the pan. Then use a sharp knife to cut it into squares.
💡 Top Tip: For beautifully uniform brownies, consider refrigerating them before cutting. This helps create cleaner, more aesthetically pleasing squares.
🎓 Storage & freezing
How to store?
You can store the brownies in an airtight container at room temperature for 2 to 3 days or in the fridge for up to a week.
How to freeze?
It’s also possible to freeze your brownies for up to 3 months. Once completely cooled, wrap them tightly in a plastic wrap or parchment paper and then wrap them again in aluminum foil. Now, put them into a sealed freezer bag to prevent freezer burn.
For more info, check out my how to store brownies guide!
✨ Flavor variations & substitutions
Can you make white chocolate brownies as instructed in the recipe? Why, of course! But it’s also easy to incorporate other flavors and mix-ins into the batter, as well as swap different ingredients for a substitute to suit your dietary needs.
- Raspberry - Who doesn’t love raspberry desserts?! Mix in some fresh raspberries or a swirl of raspberry jam to make raspberry white chocolate brownies.
- Nut Butter - Swirling in some creamy peanut butter or pistachio butter adds a nutty depth.
- Chocolate Chips: Stir in a handful of white or dark chocolate chips to give the brownies a chocolate chip cookie appeal.
- Orange: The addition of orange zest can infuse a subtle citrus flavor.
- Mint: A drop of mint extract or crushed peppermint candies can give the brownies a minty touch.
- Nutty: Incorporate some chopped almonds or walnuts for a nutty crunch.
- Gluten-Free: Replace the all purpose flour with one of my recommended gluten free flour substitutes.
- Dairy-Free: Use dairy-free white chocolate and a plant-based butter substitute.
🎓 Expert tips
- The choice of chocolate is pivotal for the best white chocolate brownies. Premium brands not only melt smoother but add a creamier texture and richer flavor. The difference is similar to using high-quality chocolate in a chocolate chip cookies recipe.
- The double boiler method is the best way to melt the white chocolate and butter. The indirect heat reduces the risk of the chocolate becoming too hot and burning or seizing.
- Use room-temperature eggs to ensure better emulsification. Cold eggs can cause the batter to break due to the temperature difference.
- Resist the urge to add any baking powder, as it will alter the texture. Leavening agents were intentionally left out of the recipe to produce fudgy white chocolate brownies.
- Once you add the flour, the key is to fold it in gently to avoid overmixing. Overworked batter can lead to tough brownies.
- It's better to slightly underbake than overbake the brownies as they will continue to set as they cool. This technique is used to achieve that perfect fudgy and gooey texture.
🥣 Equipment Notes
This is an easy white chocolate brownies recipe, but using the right tools will always produce better results. First, a digital scale guarantees precise measurement of your ingredients, and a digital oven thermometer ensures even baking at the correct temperature.
When whipping the eggs and sugar, an electric hand mixer will create a light and fluffy base, which is essential for the structure of your brownies. A rubber spatula is your best friend when it comes to gently folding the flour into the batter, and an offset spatula helps spread it out evenly.
For baking, you'll need a 7 inch /18 cm square brownie pan, which is the ideal size for achieving the perfect thickness and a gooey center.
Blondies are essentially a vanilla flavored variation of traditional brownies but do not contain cocoa or chocolate. In contrast, white chocolate brownies incorporate white chocolate into the batter.
You can place them back in the oven to bake for a few more minutes, keeping a close eye on them. Another option is to microwave individual portions for a few seconds.
Absolutely! Brownies made with white chocolate are a yummy variation of traditional brownies.
🍫 More Brownie recipes
White Chocolate Brownies
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Preheat oven to 175℃ / 347℉ ( no fan).
- Brush the inside of a 7-inch /18 cm square brownie pan with a tiny bit of oil and then use parchment paper to line the bottom and sides of the pan.
- Melt the unsalted butter and white chocolate in a heat-proof bowl over water simmering at low heat.
- In another bowl, whip the eggs and sugar together with the help of an electric hand mixer until pale. This will take about 5-7 minutes.
- Pour the melted butter and chocolate mixture into the egg and sugar mixture. Next, whisk just until combined. Then mix in the vanilla.
- Sift in the flour and salt, and then fold into the mixture. Do not overmix.
- Pour the white chocolate brownie batter into the prepared 7-inch /18 cm square brownie pan and smooth the top with an offset spatula.
- Bake the brownies for 25-30 minutes. When ready, the edges will looked baked and the middle slightly gooey but not raw. Do not over bake! The brownies will set more as they cool.
- Let the brownies cool completely in the 7-inch /18 cm square brownie pan and then carefully cut them into squares.
- Store at room temperature for 2-3 days or in the fridge for up to a week.
- Always use unsalted butter in dessert recipes. But make sure you add the salt stated in the recipe as it will balance the sweetness.
- The eggs should be used at room temperature.
- Baking powder is intentionally omitted from the recipe, so your white chocolate brownies turn out wonderfully fudge and gooey.
- The quality of the chocolate along with the quality of vanilla will define the taste of your white chocolate brownies, so try to use high-quality ingredients eg. Lindt or Callebaut, and homemade vanilla extract.
- A digital scale is required for a consistent, happy baking experience:)
- Melt the chocolate and butter over a double boiler at low heat to prevent it from burning. Too high heat will cause the chocolate and butter to separate.
- Always preheat your oven and consider using a digital oven thermometer for the best results.
- Each oven is different, so you might need to adjust the baking time slightly.
- For the best fudge brownie experience, consider slightly underbaking your dessert.
- Do not attempt to cut the brownie bar while it is still hot. It further sets as it cools, making it easier to cut into squares.