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.
Kailin McKnight
For some reason, the brownies did not cook through. The top and corners lightly browned but the middle was still pure batter. Do you know what I could have done wrong?
Really looking forward to these! Batter tasted AMAZING!
Sam
Hi Kailin! Is it possible that your oven may be running a bit hotter than it says it is?
Kate
I don’t know what happened, but is the batter supposed to be like a cookie dough? The only change I made was using oil instead of butter with the white chocolate. They still tasted good, but very cookie-y
Sam
Hi Kate, it’s thinner than a cookie dough but it is comparable.
Amelia
Delicious
Lisa O
I have made these a few times and they have always been a huge hit. I am wondering how far in advance can you make them. Do you think they could be put in the freezer for a short time?
Sam
Hi Lisa! I typically try to include storage instructions underneath the recipe. These will store for 5 days in an air tight container. They could be frozen if need be. 🙂
Lisa O
Thank you so much. I love all of your recipes. I will be hosting Thanksgiving this year and to help make it easier things that I can make a week or 2 in advance and freeze will be a life saver.
Adele Skelton
Can someone clarify how many eggs/egg whites you need please. The list of ingredients has confused me xx
Sam
Hi Adele! You will need 2 whole eggs and then you will need just the yolk out of a third egg. 🙂
Becki
Do you think this would work as a cookie-stuffed brownie? I have made the ones where it’s a chocolate brownie stuffed with OREOS and just did them with peanut butter cookies, and both turned out well, but I was looking for a way to make a stuffed brownie using the pink lemonade cookies I just bought. Don’t think that would taste good with a chocolate one and came across your recipe (which seems to be easier to make than others) while searching for white chocolate and blondie brownies.
Sam
Hi Becki! I haven’t tried it, but I think it could work. Let me know how it goes if you do try it. 🙂
Casadi
Love it but next time I’ll probably half the recipe and raise the temp. 😂 but still good.
Sam
I’m glad you enjoyed them, Casadi! 🙂
Mariel
Sam, these were amazing! They had the fudgy consistency of brownies and a deep golden white chocolate taste. Yummers! I made them with King Arthur’s gluten free flour and they turned out perfectly. Thanks for a great recipe!
Sam
I’m so glad you enjoyed them so much, Mariel! 🙂
Mary Samling
Hi…I did try this recipe but the top part turned out to be brown not white..WHT is this happened?
Sam
Some light browning is normal as the white chocolate lightly caramelizes. If it’s too brown or the consistency seems dry or cakey your oven may be too hot and it may have baked too long.
Raymond
I think your right oning . It’s taking longer than 42 minutes in my oven. bumped the the temperature up 10 degrees and keep checking them with a tooth pick. Don’t want them coming out doughy or overdone. I guess different ovens work a little differently.
Michael
mine was good but my fan oven is quite efficient and they turned out more cakey. cooking time for me was too long.
Cath
Mine got a crust onto don’t know what I did wrong
Sam
I’m so sorry this happened! It may have been slightly over-baked. 🙁
Naomi
Can you also use white chocolate chips instead of premium white chocolate? Will that effect the recipe in any way?
Emily @ Sugar Spun Run
Hi Naomi! We actually discuss this substitution within the post 😊
Laura
Made this with 200 g sugar and they are still really too sweet. All that melted chocolate also contains sugar, so I think I will try again with 150 g. Other than that, delicious!
Sam
Hi Laura! The white chocolate definitely adds to the sweetness here, it’s just the nature of it so these are going to be a bit on the sweeter side. I’m glad you still enjoyed them. 🙂
Enni
Hi, Sam, the updated recipe is so great, chewy and tasty. I had to hide it from my husband cuz he can’t stop eating them, thank you so much.
Emily @ Sugar Spun Run
🤣 Sounds like they were a big hit, Enni! Thanks for commenting ❤️
Gee Gee
I bought the ingredients to make for thanksgiving eve with the kids but chickened out until today. Huge success! Not sure what was tweaked from the original but this right here is it! 😌🥰😍
Gee Gee
Correction Christmas eve****
Sam
I’m so glad you enjoyed them so much! 🙂
Anna
Great recepie. I manage to ruin my white chocolate by melting to quick but my eggs and sugar were already done so decided to go for dark chocolate quickly and the result is unreal .
Im gonna be more careful next time x
Sam
O no! I’m glad you still enjoyed them! 🙂
Stephen
Loved the recipe was so easy to follow for a first time baker though I will admit I swapped out the vanilla for caramel, at my work we are having a Halloween bake off so I have added some food colouring to turn them into zombie brownies 😁
Emily @ Sugar Spun Run
We’re so happy they were a hit for you, Stephen! Thanks for using our recipe 🧡
Lisa
I made the white chocolate brownies for the first time last weekend. They were a HUGE hit! They are amazing. I am glad I made 2 batches otherwise I don’t think I would have gotten any.
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know how they turned out for you, Lisa 🥰
Bri
Delicious recipe but I definitely ran into an issue some other commenters brought up. I followed the recipe to a T but I got an undercooked center and wound up with an over cooked “crust” when put it back in. I’m wondering if it is related to altitude? Is there a way you’d recommend adjusting time and temp for a high altitude location?
Sam
Hi Bri! I’m glad you ultimately enjoyed them! Unfortunately I do not have experience with high altitude baking so I can’t really provide good insight. 🙁
Gina DeMarco
I am wondering, instead of white chocolate chips in the batter, could I use the colorful meltable disks for color effects?
Sam
Hi Gina! I’m not sure it would work quite the same so without having tried it I can’t recommend it. 🙁 If you do try it I would love to know how it goes. 🙂