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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Sofia says
Hi Sam! For some reason this turned out looking completely different! It’s browned so much on the top and puffed up it’s just not flat and fudgey at all? I just can’t believe how brown the top has gone 🙁 I’ve done the right oven temperature and right sugar etc! What could be going wrong??
Sam says
Hi Sofia! I am so sorry this is happening! I really don’t know what could be causing such browning if the oven temperature was accurate. Did you bake them on the center rack?
Laurie says
I don’t usually write reviews on food because…. well, I’m lazy BUT this is the BEST dessert I HAVE EVER MADE and believe me when I say I bake a lot, so it definitely deserves me taking the time to write a review.
First of all, is so easy to make, no mixing shenanigans or anything. The hardest part was literally melting the butter and white chocolate and after that it was just mixing everything together. I thought, damn this will be sweet…. brothers and sisters, it was perfect even with the added white chocolate on top (which I mixed with few drops of water so it would melt easier but that was the only thing I changed).
Just make sure you eat 1 serving that’s actually the rightful serving size otherwise, yes, you might feel overwhelmed by the sweetness.
This is WAY better than regular brownies, totally unexpected!
Sam, thank you for all your recipes, you are AMAZING!!!!!!!!!!!!!!!!!!!!
Sam says
Thank you so much, Laurie! I am so glad you enjoyed them so much! I appreciate you taking the time to leave a review. 🙂
Jasmine says
Love this recipe! Could I use wheat flour to replace all purpose flour?
Sam says
Hi Jasmine! The brownies would probably be pretty tough, dry, and crumbly if you use wheat flour. I really don’t recommend it here. 🙂
Olive says
Could you use light brown sugar in these for a more caramel flavour?
Sam says
You could use brown sugar in these brownies. It will make the brownie even sweeter but it will work. 🙂
Ryan says
I’m new to baking, but I wanted to make something with chocolate! This recipe is brilliant. I didn’t have enough white chocolate so I added 25g of milk chocolate to the recipe instead, and it worked just as well. The nicest things I’ve ever baked, and I’m definitely using this recipe again in the future!
Sam says
I am so glad you enjoyed them so much, Ryan! 🙂
paige says
hey absolutely love this recipe! Just checking what butter do I use? I cant remember what I used last time I think it was stork butter.
Sam says
Hi Paige! You should use unsalted butter for best results here. 🙂
Madiha says
What sugar do you use in these white choc blondies
Sugar Spun Run says
You will want to use granulated sugar, Madiha! I hope that you enjoy the recipe. 🙂
Hansa says
Hi they look yummy and I really wanna try them..when you say stir do you mean to mix them with a spatula? So a hand mixer is not required for this recipe? Sorry I’m totally new to this hence all the questions. Already tried your milk cake and nutella stuffed cookies and totally in love with your recipies. ♥️
Sugar Spun Run says
Thank you so much for trying my recipes, Hansa! I am excited for you to try this recipe next. You are correct, a hand mixer is not required for this recipe. When I stay stir I reccomend doing so with a large wooden/plastic spoon. Keep me posted on how they turn out. 🙂
Michelle Wheldon says
Hi there these look amazing and I can’t wait to try them-what type of sugar do you use? Thanks! Michelle from the U.K.!
Sugar Spun Run says
Thank you so much, Michelle! For this recipe, I use granulated sugar. I hope that you enjoy them when you try them! 🙂