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White Chocolate Brownies Recipe

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★★★★★

4.3 from 39 reviews

These White Chocolate Brownies offer a rich and creamy twist on the classic brownie, made with high-quality white chocolate and a tender crumb. Perfectly sweet and smooth, they’re baked to a golden finish and cut into 16 delightful squares, ideal for sharing or indulging in a decadent treat.

Ingredients

Scale

Chocolate Mixture

  • 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli recommended)
  • 3/4 cup (168 g) unsalted butter, chopped into small cubes

Wet Ingredients

  • 2 eggs
  • 2 egg yolks
  • 1 1/4 cups (250 g) granulated white sugar
  • 1 tbsp (15 ml) vanilla extract

Dry Ingredients

  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 3/4 tsp salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper for easier removal of the brownies later.
  2. Melt Chocolate and Butter: Using a double boiler over medium-low heat, melt the cubed unsalted butter and chopped white chocolate together. Stir continuously to ensure even melting and prevent burning. Once melted and smooth, remove from heat.
  3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale in color and smooth in texture. An electric mixer on high speed can be used to simplify this step.
  4. Combine Chocolate Mixture: Pour the warm melted white chocolate and butter mixture into the egg and sugar mixture. Whisk gently until fully combined and smooth.
  5. Fold in Dry Ingredients: Using a rubber spatula, fold the all-purpose flour and salt gently into the wet ingredients just until no flour streaks remain. Avoid overmixing to keep the brownies tender.
  6. Transfer and Smooth Batter: Pour the batter into the prepared baking pan. Use a mini offset spatula or the back of a spoon to spread the batter evenly and smooth the surface.
  7. Bake the Brownies: Place the pan in the preheated oven and bake for 29 to 33 minutes. The edges should be set and the center slightly soft but not wet.
  8. Cool and Cut: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, run a butter knife around the pan edges to loosen the brownies. Carefully invert the pan to release the brownies, then cut into 16 equal squares and serve.

Notes

  • Using high-quality white chocolate bars rather than chips ensures a smoother texture and better flavor.
  • Lining the pan with parchment paper makes it easier to lift out and cut the brownies cleanly.
  • Do not overbake; white chocolate brownies should be moist and slightly fudgy in the center.
  • Allow brownies to cool completely before cutting to avoid crumbling.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: white chocolate brownies, dessert, baked brownies, homemade brownies, creamy brownies, white chocolate dessert

Find it online: https://epicrecipebox.com/white-chocolate-brownies-recipe/