Forget everything you thought you knew about brownies. These chewy white chocolate brownies are made with real, premium white chocolate instead of regular chocolate chips and cocoa powder, and are sure to convert you to the church of white chocolate.
I’ve never been one to go crazy over white chocolate. Its taste is not bad, but I’ve always preferred the real, melt-in-your mouth, smudge-your-fingers real chocolate (and don’t try to tell me that white chocolate is real chocolate, ’cause I’m not buying it). It’s real chocolate that has always been the reigning king of flavors in my house (particularly really dark chocolate… lightly salted… filled with caramel… pardon the drool, I digress)
So, for me to go and take a recipe that touts chocolate as the main, most fundamental ingredient, and then replace that with white chocolate is a bit unlike me.
And I think it goes without saying that if I am making such a substitution… Well it must be a darn good white chocolate recipe.
Let me assure you, this one absolutely is.
While chocolate brownies might still always hold the highest place in my heart, these white chocolate brownies are going to be making an appearance in my life for decades to come.
Even Zach, who really doesn’t like to eat much sugar, ate practically the entire pan, polishing them off one after the other, corner-to-corner like some kind of chain-eating brownie fiend.
These (not-so-)brownies are heavy and thick with fudgy white chocolate. They’re buttery, chewy and sweet, but carefully crafted so as not to be over-sweet.
Originally I had tossed white chocolate chips into the batter after the melted chocolate had been stirred in and the batter was pan-ready, but those brownie/blondies turned out to be a bit too sweet for me. Ultimately I decided to leave the chips out of the bars and instead melted them down and drizzled them over the crackly tops of these bars instead, which gave the perfect final white chocolate touch.
Chocolate lovers: Just try to resist them.
Enjoy!
White Chocolate Brownies (Blondies)
Ingredients
- 8 oz premium white chocolate finely chopped (225g)
- 1 cup butter cut into Tbsp-sized pieces (226g)
- 1 1/2 cups sugar (300g)
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour (282g)
- 1/3 cup melted white chocolate chips for drizzling (optional) (100g)
Instructions
- Preheat oven to 350F (175C) and line a 9"x9" square pan with parchment paper (or grease pan)
- In a large, microwave-safe bowl, melt your white chocolate and butter together at 15 second increments (pause between each increment to stir well, you do not want the chocolate to get too hot or it may seize).
- Stir in sugar and vanilla until well-combined.
- Add eggs and stir well.
- Sprinkle the salt over the batter and stir until all ingredients are well-combined.
- Gradually add flour to the batter, stirring until completely combined.
- Spread into prepared baking pan and bake on 350F (175C) for 40-45 minutes (a toothpick inserted in the center should come out clean or with few crumbs -- not wet with batter).
- Allow to cool, then cut and drizzle with melted white chocolate. Allow to set until chocolate hardens (this only takes about 5 minutes) and enjoy!
Nutrition
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Anna Trefná says
This recipe is very good.
After two attempts on normal brownies, these are the best I’ve made so far. I absolutely love how rich and chewy they are. The crust is crunchy and tastes like caramel, even if it looks less aesthetic. Although I find them way too sweet.
I had some issues making these though, because right of the bat, the butter and chocolate didn’t mix together. I also had to mix the batter with a stand mixer as it was quite difficult to work with.
I give this recipe four stars.
Sam says
I am so glad you enjoyed the brownies, Anna!
Esther says
These came out really well. I would say though, in a fan oven you only need 30 minutes or so. Thanks for the recipe 🙂
Sugar Spun Run says
Thanks for sharing, Esther! I am glad that you enjoyed the white chocolate brownies! 🙂
Sophie says
Tried this recipe a few times now for stuffed brownies. I’ve added things like kinder, Malteasers, reeces etc.
They’ve been a big hit!!!
Sugar Spun Run says
Thank you so much, Sophie! I am so glad that the brownies have been a hit! Enjoy! 🙂
Diz says
Made these and they were a hit!!!! My family doesn’t like chocolate so white chocolate is the go too!!! And these were so well received that I’m having trouble trying new recipes!!! They just want me to make more!!!
Sugar Spun Run says
Diz, thank you! I am so glad that you and your family enjoyed the brownie recipe! Thanks for your comment. 🙂
Vicente says
Hi! I tried it and it didn’t work well, the batter overflowed and its sugary, it feels like the kinda “caramelized ” part that forms in the top of cakes.
Yuni says
Ever tried adding nuts in recipe?
Sam says
You can definitely add nuts! Enjoy 🙂
Sam says
2 1/4 cups of flour is really not right not good enough
Jess says
Hiya! Just wondering what kind of sugar you used? I’m assuming white caster?
Sam says
White granulated 🙂
Leigh says
Hi what temp for a fan assisted oven? And for how long? Thanks
Sam says
Hi Leigh! I’m sorry, I have never tried baking it in anything other than a conventional oven.
Leigh says
Ok thanks for getting back to me
Namu says
Just want to ask if I use 8×8 pan, should I adjust the temp or I can just leave it longer?
Sam says
You wouldn’t need to adjust the temperature, just bake them a little longer. 🙂
jane says
hi, was going through the recipe. looks like you haven’t added any baking powder. does it work?
Sam says
Hi Jane! No baking powder needed 🙂