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White Chocolate Brownies Recipe

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4 from 9 reviews

Fudgy, gooey white chocolate brownies made in one bowl with a luscious white and semi-sweet chocolate drizzle. These rich brownies boast a creamy texture and their flavor deepens after cooling, making them a perfect treat for white chocolate lovers.

Ingredients

For the Brownies

  • 2/3 cup unsalted butter
  • 6 oz white chocolate (baking white chocolate, not candy melts)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 and 1/4 cup all-purpose flour, spooned & leveled

For the Topping

  • 1/3 cup white chocolate chips
  • 1/3 cup semi-sweet chocolate chips (or dark chocolate chips)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with aluminum foil. Spray the foil generously with non-stick cooking spray to prevent sticking and set the pan aside.
  2. Melt Butter and White Chocolate: In a medium microwave-safe bowl, melt the unsalted butter and white chocolate together. Use short 20-second bursts in the microwave, stirring well after each burst until completely melted and smooth. Let the mixture cool for about 5 minutes.
  3. Mix Wet Ingredients: Whisk the granulated sugar into the cooled butter and white chocolate mixture. Then add the vanilla extract, eggs, and salt, whisking until fully combined and smooth.
  4. Add Flour: Gently fold in the all-purpose flour with a spatula, mixing just until incorporated. Avoid overmixing to keep the brownies fudgy and tender.
  5. Bake the Brownies: Pour the brownie batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 20-24 minutes or until the top is set and edges start to pull away from the pan. A toothpick inserted in the center should come out with a few moist crumbs.
  6. Cool Completely: Let the brownies cool fully in the pan on a wire rack. This cooling time is important to let the brownies set and enhance their fudgy texture.
  7. Prepare and Add Chocolate Drizzle: Once cooled, lift the brownies out of the pan using the foil edges and carefully peel back the foil from the sides. Cut the brownies into 9 or 12 squares. In a small microwave-safe bowl, melt the white chocolate chips in 20-second bursts, stirring between each until smooth. Drizzle the melted white chocolate evenly over each brownie square. Repeat this melting and drizzling process with the semi-sweet chocolate chips.

Notes

  • Use baking white chocolate, not candy melts, for better texture and flavor.
  • Let brownies cool completely before cutting to avoid crumbling.
  • You can substitute dark chocolate chips instead of semi-sweet for a different flavor profile.
  • Make sure eggs are at room temperature for better batter consistency.
  • Do not overbake; the center should remain fudgy with moist crumbs on a toothpick.

Find it online: https://yumntasty.com/white-chocolate-brownies-recipe/