White Chocolate Brownies

5 from 1 vote

White chocolate brownies are rich, fudgy bars made with melted white chocolate, butter, and simple pantry ingredients that create a soft, sweet treat with a golden color.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: blondies, brownies, dessert, White Chocolate, white chocolate brownies, white chocolate chips

Servings: people

Calories: 282kcal

Author: Cynthia

Equipment

1 9x13-in baking pan
Parchment paper
double boiler for melting chocolate

Ingredients

8 oz white chocolate chopped
3/4 cup butter unsalted
1/2 cup sugar granulated
1/2 cup light brown sugar packed
3 eggs large
11/2 tsp vanilla extract
1 tsp salt
3/4 cup white chocolate chips

Instructions

Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to make removing the bars easier later on.
Place the white chocolate and butter in a heatproof bowl set over a pot of gently simmering water (double boiler method). Stir occasionally until fully melted and smooth.
Once smooth, remove the bowl from the heat and let the mixture cool for 5-10 minutes.
Whisk the granulated and brown sugars into the melted chocolate mixture until fully incorporated.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Gently fold in the flour and salt, mixing just until no dry streaks remain. Be careful not to overmix. Fold in white chocolate chips.
Pour the batter into the prepared pan and spread it evenly with a spatula. Optional: spread extra chocolate chips on top.
Bake for 15-17 minutes, or until the edges are lightly golden and the center is just set. A toothpick inserted in the middle should come out with a few moist crumbs.
Allow the bars to cool completely in the pan before lifting them out and slicing into squares.

Some people find it safer to melt white chocolate and butter separately, and that’s perfectly fine.

Some people find it easier to melt butter and chocolate in the microwave. If that’s you, do it at a low temperature.

Cool the chocolate mixture before adding eggs – If it’s too hot, it could scramble the eggs. Letting it sit for 5–10 minutes is key.

Keep an eye on bake time – White chocolate brownies are easy to overbake. Pull them out when the center is just set and the edges are lightly golden. They’ll continue to firm up as they cool.

Keep leftovers in an airtight container at room temperature for 3 days or refrigerate for up to a week.

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