White Chocolate Brownies

Name: White Chocolate Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 200g white chocolate, chopped; 100g unsalted butter; 150g granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 120g all-purpose flour; 1/4 teaspoon salt

Highlighted under: Baked Food

I absolutely love making these white chocolate brownies whenever I crave something sweet and indulgent. The combination of creamy white chocolate and rich, buttery flavor creates a dessert that is both unique and comforting. I find that these brownies are perfect for sharing at gatherings or just enjoying on a cozy evening at home. Plus, they are impressively easy to make, and who doesn’t appreciate a recipe that looks stunning but requires minimal effort in the kitchen?

Created by

Philippa Grantley

Last updated on 2026-01-08T16:26:34.675Z

When I first made these white chocolate brownies, I was surprised by how the flavors melded together. I went for a mix of white chocolate and a hint of vanilla, which really enhances the overall sweetness. During my testing, I found that slightly underbaking them keeps the center gooey and fudgy, which is exactly how I like my brownies!

Another tip I discovered is to let them cool completely before cutting them. This allows the texture to set and makes slicing easier, preventing that typical messy brownie scenario. Trust me, the anticipation makes the first bite even more satisfying!

Why You'll Love This Recipe
Decadent white chocolate flavor with a hint of vanilla
Rich and fudgy texture that melts in your mouth
Easily customizable with mix-ins like nuts or berries

Understanding White Chocolate in Baking

White chocolate is essential to the flavor profile of these brownies, providing a creamy sweetness that contrasts beautifully with the richness of the butter. When selecting white chocolate, opt for high-quality chocolate with a high cocoa butter content, as this will yield a smoother and richer taste. Avoid chocolate labeled as 'white coating' or 'white confectionery' as these typically contain less cocoa butter and may not melt as smoothly.

It's important to melt the chocolate and butter together slowly over low heat to prevent the chocolate from seizing up. If you notice the chocolate starting to clump or thicken, it's a sign that the heat is too high. Removing from heat immediately and stirring vigorously can help salvage it. Patience is key here; melting should take around 5-7 minutes for the perfect consistency.

Enhancements and Variations

This white chocolate brownie recipe serves as a fabulous base for modifications. Consider adding 100g of chopped nuts like macadamias or pecans for a delightful crunch that complements the fudgy texture. Dried fruits like cranberries or cherries can also enhance the flavor and introduce a tart contrast to the sweetness.

If you want to elevate the flavor profile even further, a teaspoon of almond extract in place of vanilla can provide a wonderful nuttiness that pairs well with the white chocolate. Additionally, feel free to swirl in some raspberry or blueberry puree on top before baking for a visual and flavor boost that makes each bite exciting.

Storage and Serving Suggestions

These brownies can be stored in an airtight container at room temperature for up to three days, but I recommend refrigerating them to extend their freshness for a week. You can also freeze them for longer storage; wrap individual brownies in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer, making them a great make-ahead treat.

For serving, consider warming the brownies slightly in the microwave for a few seconds before enjoying. This enhances the creamy texture and brings out the flavors. Pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce for a truly indulgent dessert experience. The contrast between the warm brownies and the cold ice cream is absolutely heavenly!

Ingredients

For the Brownies

200g white chocolate, chopped
100g unsalted butter
150g granulated sugar
2 large eggs
1 teaspoon vanilla extract
120g all-purpose flour
1/4 teaspoon salt

Instructions

Melt the Chocolate and Butter

In a saucepan over low heat, combine the chopped white chocolate and unsalted butter. Stir constantly until melted and smooth. Remove from heat and let cool slightly.

Mix Ingredients

In a mixing bowl, whisk together the granulated sugar and eggs until well combined. Pour in the melted chocolate mixture and add the vanilla extract. Stir until fully incorporated.

Add Flour and Bake

Sift in the all-purpose flour and salt, gently folding the mixture until no dry flour remains. Pour the batter into a greased baking pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes.

Cool and Serve

Once baked, remove from the oven and let the brownies cool in the pan. Once cool, cut into squares and enjoy your delicious white chocolate brownies!

Pro Tips

For an extra touch, consider drizzling some melted white chocolate on top before serving or adding a sprinkle of sea salt for contrast.

Troubleshooting Common Issues

One common issue when baking brownies is overmixing the batter after adding the flour. Overmixing incorporates too much air, leading to a cakier texture instead of the desired fudgy consistency. To avoid this, mix just until you no longer see dry flour, which typically takes only a few folds of the spatula.

Another issue can be underbaking, which may be tempting given the gooey texture you aim for. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, not wet batter. If unsure, bake an additional 2-3 minutes, but watch closely to prevent drying out.

Perfecting the Texture

Achieving the perfect texture in these brownies is a balance of time and ingredients. Using room temperature eggs helps create a smoother batter, ensuring everything combines uniformly. This small step can make a significant difference in the overall texture, making your brownies pleasantly chewy.

For a slightly crisp top layer that contrasts with the fudgy interior, let the brownies cool in the pan for about 10 minutes before slicing. This brief resting time allows the moisture to redistribute, ensuring clean, perfect-cut edges and that coveted crispy top.

Scaling Up the Recipe

If you're looking to make a larger batch, simply double the ingredients and bake in a larger pan, such as a 9x13-inch size. Keep in mind that baking time may need adjustment; start checking for doneness about 5-10 minutes earlier than you would in a smaller pan to prevent overbaking.

For smaller gatherings, you can easily halve the recipe and use a smaller 8-inch square pan. Just make sure to monitor closely the baking time to ensure they remain fudgy and delicious. This flexibility makes the recipe suitable for all occasions!

Questions About Recipes

→ Can I use dark chocolate instead of white chocolate?

While you can, this will change the flavor profile significantly; the brownies will be less sweet and more intense.

→ How should I store leftovers?

Store in an airtight container at room temperature for up to three days, or refrigerate for a week.

→ Can I add nuts to the brownie mix?

Absolutely! Chopped nuts like macadamia or pecans would add a delightful crunch.

→ What should I serve with these brownies?

They pair wonderfully with vanilla ice cream or a dollop of whipped cream.