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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Kelly says
This recipe went down a storm they were gorgeous, they were a little. Oily is there any tips to stop that or is that the way it is? Not that anyone complained it was just something I wondered. Also your pictures show the brownies as very white any tips on how to achieve that too I’m wanted to recreate the very white look. Thanks again for the lovely recipe x
Sam says
Hi Kelly! I’m so glad you ultimately enjoyed them! You can try making sure your butter doesn’t get too hot. 🙂
Donna Dale says
Came out nothing like the photos – had a oily texture which made them unedible – an expensive recipe that ended up in the bin
Sam says
That is disappointing to hear. 🙁
Sabrina Wallace says
Which white chocolate is best to use ? Also is it large or medium eggs ?
Sam says
Hi Sabrina! I use Ghirardelli baking bars. You will want to use large eggs. 🙂
Lauren says
I agree. The mixture was fine when I placed it in the oven but the baked texture was oily and looked like it has seized.
bryant suiskens says
Which sugar would be optimal to use? Most blondie recipes I found use recommend either white packed suggar, light brown packed sugar or sugarcane sugar, so I’m not quite clear what “sugar” refers to here
Sam says
Hi Bryant! I just use regular granulated sugar here. 🙂