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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Bex says
I love the texture of these and was wondering if I could also make it with milk choc as a brownie? I can’t find a brownie recipe that comes out with the same kind of texture as these! Thanks 🙂
Sam says
I haven’t tried it with milk chocolate but I bet you could! If you do try it out will you let me know how it turns out for you?
Abbie Mcnicol says
HI ! i`m using this recipe for my catering lesson at school. Sounds yummy ! any top tips to help me to not go wrong ?
Sam says
Hi, Abbie! I don’t have any hints in particular with this recipe, it’s a pretty straight forward recipe. 🙂
Kelly says
Wondering if I did something wrong? Mine came out very greasy on the bottom and seem to be not cooked through, even though the toothpick came out clean. Will have a redo on these, since I love white chocolate!!
Alex says
These brownies are supposed to be fudgey so they may seem “undercooked” but if they’re pretty greasy then you may have added too much butter, or not enough flour.
Minderella says
Mine just did the exact same thing, It seems like this recipe calls for way to much butter.
Nina says
I was wondering if I could use a 13×9 inch pan to bake the brownies in. Should it turn out the same or a littlw bit different?
Sam says
It will work! You will just need to bake for less time. Enjoy!
Nicole Brown says
This makes quite an oily mixture, I wish I’d used less butter as it made it very greasy. I followed the recipes word by word…
I bought all the ingredients to make these for my boyfriends birthday and I am quite disappointed with the outcome.
Jo Blackburn says
This has far too much butter in I thought when I was making it the amounts seemed odd maybe it’s because I weighed them instead of using the cup measurements but what a waste of food 🙁
Sam says
Hmmm I am really sorry to hear that. I have never had this issue, but I plan to trouble shoot them this weekend to see if I can find out what is going on with them.
Jo Blackburn says
Have you ever made it weighting the ingredients rather than using cup volumes?
That might be what it is I’m not sure though
Sam says
Good question but yes, I don’t include weights unless I’ve made it using weights myself. Will keep you posted!
Ethan Wilshaw says
Is there a particular type of sugar or just regular granulated sugar?
Sam says
Just regular granulated
Ethan Wilshaw says
Thanks! Can’t wait to make them on Monday ❤️
Helen says
Best white chocolate brownies ever. I’ve made them several times for birthday’s in the office and everyone loved them.
Sam says
I am so everyone enjoyed them, Helen! 🙂
Nathalie says
These are one of my favorite desserts ever. I’ve made several blondie recipes with white chocolate, such as Smitten Kitchen’s best blondies with white chocolate and macadamia nuts (which were amazing) but these are honestly my favorite bars ever, as they are consistently delicious and easy. I had to reduce the sugar and the butter both to 210g, because they were just too sweet for me the first time. I usually just sprinkle them with a thick layer of white chocolate chips right when they come out of the oven, which then melts and firms over to a nice lid of white chocolate because I’m lazy 🙂 I then put the covered pan on the windowsill overnight if it’s cold enough out (we live in the Swiss alps), otherwise the fridge, and slice them the next day (about 10 hours later). They get rave reviews from everyone and I’ve had to give out the recipe countless times. To those who found them greasy – reducing the butter slightly does help, but you probably didn’t stir the white chocolate butter sugar mix well enough. Really beat them together to avoid them separating, which will result in a greasy brownie. Also, go hard on the vanilla and the salt for taste reasons.
Thank you for an AMAZING recipe!
Sam says
Thank you so much for the feedback Nathalie! I am so glad you enjoyed them. Great tip on mixing everything together really well. 🙂
margaret says
I have made these 4 times in the past week because people keep asking for them. they are outstanding and you are a genius. thank you for sharing.
Sam says
Thank you so much, Margaret! I am so glad everyone is enjoying them! 🙂