These White Chocolate Brownies have melted white chocolate in the batter for a perfectly fudgy texture. My recipe is carefully balanced (not too sweet!) and has the same shiny, crackly tops you’re used to! Recipe includes a how-to video!
A Sweet Twist on the Classic
My newly improved white chocolate brownies are the lighter and sweeter counterparts to traditional dark and fudgy versions (like my well-loved brownies from scratch). With their crackly shiny tops, white chocolate fudge centers (made with actual melted white chocolate right in the batter), and white chocolate chips punctuated throughout, they achieve true brownie perfection, without ever seeing a lick of cocoa powder.
I originally published this recipe back in 2016; however, a number of people encountered issues, so I went back to the drawing board. A few tweaks left me with brownies that were a bit more golden than the original, but still fudgy and decadent. They’re better than ever!
You’ll love their incredible flavor and gorgeous color (the white chocolate caramelizes as they cook!) and just how simple this recipe is to make. A slightly lower baking temperature keeps the brownies from becoming too brown and guarantees a nice and fudgy center. The best part? They take just 15 minutes to prep and can be out of the oven in less than an hour!
What You Need
Before we get to baking our brownies, let’s take note of some key ingredients we’ll be using:
- White chocolate. For the melted chocolate in the batter, I recommend you use a premium white chocolate for best results. White chocolate chips will still work, but they just don’t have the same quality as a premium baking chocolate. For the solid chocolate chunks stirred in before baking, you can either use a chopped bar or white chocolate chips.
- Butter. Use unsalted butter and cut it into pieces to help it melt evenly in the microwave.
- Egg + egg yolk. The whites from the first two eggs are critical in yielding those crackly, shiny tops when beaten with the sugar. An extra egg yolk enriches the brownies, keeping them chewy and tender and adding to their fudgy texture.
- Baking powder. Just a pinch helps keep the brownies from being too dense. Do NOT use baking soda! Baking powder and baking soda are not the same thing.
SAM’S TIP: When melting the chocolate and butter together, remember to go slow and steady (just as I explained in my recent post on melting chocolate in the microwave). Heating the chocolate too quickly or not stirring thoroughly can leave you with seized (grainy appearing) chocolate. If this happens, you’ll need to toss it out and start over.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make White Chocolate Brownies
- Heat the chocolate and butter until smooth and melted.
- Vigorously whisk together the sugar and eggs in a separate bowl. I do mean vigorously — I like to use an electric mixer for this step, as it’s key to helping create those meringue-esque crackly tops!
- Add the vanilla, then add the melted chocolate mixture and stir until completely combined.
- Combine the dry ingredients in a separate bowl, then add them to the wet ingredients.
- Fold in the white chocolate chips/chunks.
- Spread the batter into a parchment lined pan and bake for 42 minutes. Let cool completely before enjoying.
SAM’S TIP: Beating the eggs vigorously helps create the crackly, shiny tops that I love in brownies of all colors. I use an electric mixer sometimes for this step, but a whisk (and a bit of motivation for a slight arm workout) is all you really need!
Frequently Asked Questions
Blondies are made without chocolate, while white chocolate brownies are made with melted chocolate in the batter (like regular brownies!). No, they’re not brown, but they are made much like brownies are and still have a rich chewy fudgy-like brownie texture, so they’re brownies to me!
Sure! You can add a cup or so of walnuts (toasted walnuts would be even better!) to your brownie batter when you add the chocolate chips.
I’m very pleased with the flavor balance this recipe strikes. These brownies are sweet but not at all too sweet or cloying, which can be tricky with white chocolate (I perfected this balance with my white chocolate buttercream too). If you’re like me, you can easily find yourself having eaten a pile without even realizing!
Are you team classic brownies, or do you like this white chocolate version? Let me know in the comments!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
White Chocolate Brownies
Ingredients
- 10 Tablespoons (141 g) unsalted butter cut into pieces
- 6 oz (170 g) premium white chocolate bar like 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
Recommended Equipment
Instructions
- Preheat oven to 325F (165C) and line a 9×9” baking pan with parchment paper and set aside.
- Combine butter and chopped white chocolate pieces in a microwave safe bowl. Heat in 20-second increments, stirring in between, until melted and smooth.10 Tablespoons (141 g) unsalted butter, 6 oz (170 g) premium white chocolate bar
- In a separate bowl, combine sugar, eggs, and egg yolk and whisk vigorously until pale yellow (about 30 seconds, you can also use an electric mixer on high speed for about 15 seconds).1 ¼ cups (250 g) granulated sugar, 2 large eggs + 1 large egg yolk
- Stir in vanilla extract then add chocolate mixture and stir until completely combined.½ teaspoon vanilla extract
- In a separate bowl, whisk together flour, salt, and baking powder. Stir into white chocolate mixture until thoroughly combined.1 ¾ cups (220 g) all-purpose flour, 1 teaspoon salt, ¼ teaspoon baking powder
- Use a spatula to fold in chocolate chips and spread evenly into prepared baking pan.1 cup (170 g) white chocolate chips
- Transfer to center rack of 325F (165C) oven and bake for 42 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool before slicing and serving (otherwise they may appear underbaked/gooey in the center, if you don't mind this then feel free to disregard!).
Notes
White Chocolate
White chocolate chips may be substituted in a pinch (you would need 1 cup), but I’ve found best results using a quality chocolate bar. For the additional white chocolate at the end, you can substitute another 6 oz of chopped chocolate for the white chocolate chips if desired.Baking notes
I recommend using a metal pan as a glass pan will take longer (sometimes much longer).Storing
Store in an airtight container at room temperature for up to 5 days.Has this recipe changed?
Yes, in 2016 I published the original recipe, which received mixed reviews. Some people had success and others not-so-much. I want to share recipes that people consistently have success with, so I have tweaked and modified the recipe to perfection and now recommend the recipe as published here. However, here is my original white chocolate brownie recipe. Please note that I am no longer accepting comments on that recipe.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Nina
in the span of three days i made 2 trays of these and ate both. i think this may be my new favourite recipe and in the spirit of my gen z brethren i can confirm that this recipe is cracked. i wish i could give it more stars. 10387477227/5 stars, will make and eat again
Sam
I’m so glad you enjoyed it so much, Nina! 🙂
Tammy
I am wondering if I could use Baker’s White Chocolate instead of Lindt bars. I’ve made with Lindt and they were wonderful, but I have a couple of Baker’s in my pantry that I want to use up.
Thanks!
Sam
Hi Tammy! Baker’s brand will work here. 🙂
Panda
i used this recipe to a T and added before the bake, once the batter was in the baking pan, 1/2c. of raspberry coulis and swirled it in gently with a toothpick. Turned out fabulous. Thanks so much for a great base white chocolate brownie recipe. i will definitely be using this again, plain as written, with raspberry coulis again, and maybe with added peppermint around the holidays!
Sam
I’m so glad you enjoyed them so much! 🙂
Linda Wobbe
When my son visits, it is time to try another of Sam’s Sugar Spun Run baked treats. White chocolate brownies fit perfectly with our desires and limited time available. Oh my goodness, what a hit! These are perfect! We can no longer have regular chocolate and thought our days of brownies were over. Not so! We don’t have a 9 x 9 metal pan, but used our 8 x 11 Anchor glass pan. That’s about the same area, but wondered how to modify for glass? We decided to keep the same temperature, but tested every few minutes after the recipe time, at which point the batter was uncooked in the center. In the end we gave it 9 additional minutes to achieve a crackly top and perfectly moist but done center. After cooling, these are deliciously creamy and carmelized. I’m not sure if there will be any left over to mail to son #2.
Sam
I’m so glad everyone has enjoyed everything so much, Linda! Thank you for the feedback using your glass pan! 🙂
Jully
Great recipe. I use 150-175g of sugar (too sweet otherwise) instead and only bake for 30 minutes. 42 minutes is far too long and makes them hard and cakey. Tip: do not overmix. Just combine.
Jully
Same. 30 minutes and half/two-thirds the sugar. Works like a charm.
Jamie
These are absolutely delicious! I used caramilk chips and dark chocolate chips instead of white chocolate chips as that’s what I had left over and turned out so good. Perfectly chewy around the edges and just set in the middle. This is a fave for me 😉
Emily @ Sugar Spun Run
So glad you enjoyed them, Jamie! Thanks for the review 🩷
Felix Papadakis
I used to own a bakery in Newtown, PA called Felix’s Caketeria. I searched online for a white chocolate brownie that we used to make and somehow lost the recipe. I found you and this recipe. This recipe most closely approximates that confection which always won rave reviews! In our case we used to add mini milk chocolate chips which I did-and they were incredible. So chewy, so vanilla-eyy…so delicious! Thanks!
Emily @ Sugar Spun Run
Love the milk chocolate chip addition, Felix! We’ll have to try that. Thanks for the review ❤️