White Chocolate Brownies

5 from 3 votes

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, my recipe is easy to make and sure to impress!

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 463kcal

Author: Katalin Nagy

Equipment

Ingredients

225 g White chocolate use high quality chocolate eg. Callebaut or Lindt
150 g Unsalted butter
200 g Granulated sugar
3 Eggs room temperature
1 teaspoon Vanilla extract
250 g All purpose flour
½ teaspoon Salt

Metric - US Customary

Instructions

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.

Notes

INGREDIENT NOTES

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.

TECHNIQUE NOTES

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.

Nutrition