White Chocolate Brownies
White chocolate brownies offer a sweet and creamy alternative to traditional chocolate brownies, with a rich texture and flavor that’s sure to satisfy any dessert craving. They can be customized with various mix-ins and toppings, allowing you to make them your own.
Ingredients
- 10 tablespoons 141 g unsalted butter, cut into pieces
- 6 oz 170 g premium white chocolate bar, such as Ghirardelli or Lindt, chopped
- 1 ¼ cups 250 g granulated sugar
- 2 large eggs + 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 ¾ cups 220 g all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 cup 170 g white chocolate chips
Instructions
- Preheat the oven to 325°F (165°C) and line a 9×9” baking pan with parchment paper, then set it aside. In a microwave-safe bowl, combine the butter and chopped white chocolate pieces. Heat in 20-second increments, stirring in between, until the mixture is fully melted and smooth.
- In a separate bowl, whisk together the sugar, eggs, and egg yolk until pale yellow (about 30 seconds; alternatively, you can use an electric mixer on high speed for about 15 seconds). Stir in the vanilla extract, then add the melted chocolate mixture and mix until fully combined.
- In another bowl, whisk together the flour, salt, and baking powder. Add this dry mixture to the white chocolate mixture and stir until thoroughly incorporated.
- Use a spatula to fold in the white chocolate chips, then spread the batter evenly into the prepared baking pan. Transfer the pan to the center rack of the preheated oven and bake for 42 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Allow the brownies to cool before slicing and serving (they may appear underbaked or gooey in the center if sliced too soon, but if you don’t mind this, feel free to enjoy them right away!).
Notes
White Chocolate
In a pinch, you can substitute white chocolate chips (1 cup) for the chopped white chocolate, but I’ve found the best results come from using a high-quality chocolate bar. For the additional white chocolate at the end, you can also substitute another 6 oz of chopped chocolate in place of the white chocolate chips if you prefer. Baking Notes
I recommend using a metal pan, as a glass pan may require a longer baking time, sometimes much longer. Storing
Store the brownies in an airtight container at room temperature for up to 5 days.
In a pinch, you can substitute white chocolate chips (1 cup) for the chopped white chocolate, but I’ve found the best results come from using a high-quality chocolate bar. For the additional white chocolate at the end, you can also substitute another 6 oz of chopped chocolate in place of the white chocolate chips if you prefer. Baking Notes
I recommend using a metal pan, as a glass pan may require a longer baking time, sometimes much longer. Storing
Store the brownies in an airtight container at room temperature for up to 5 days.