Introduction

These white chocolate brownies are a delicious twist on the classic treat, combining rich white chocolate with a fudge-like texture. They are wonderfully sweet, buttery, and perfect for any chocolate lover looking for something a bit different.

The image shows a close-up of two square pieces of a creamy, light beige dessert with a smooth texture and slightly crumbly edges. Each piece has a swirl of thick white frosting drizzled on top, accented by thin, dark brown chocolate lines crossing over the frosting. The dessert squares rest on a white marbled surface with a few scattered dark chocolate chips nearby. The layers seem simple, with the main close-to-solid dessert base topped by decorative frosting and chocolate drizzle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup unsalted butter
6 oz white chocolate (use 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)
1/3 cup white chocolate chips
1/3 cup semi-sweet chocolate chips (or dark)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with aluminum foil and spray it lightly with non-stick cooking spray. Set aside.
Step 2: In a medium microwave-safe bowl, melt the butter and white chocolate together in short 20-second bursts, stirring after each until smooth. Allow the mixture to cool for about 5 minutes.
Step 3: Whisk in the granulated sugar, then add the vanilla, eggs, and salt, whisking until well combined.
Step 4: Gently fold the flour into the wet ingredients until just combined, being careful not to overmix.
Step 5: Pour the batter into the prepared pan, spreading it evenly. Bake for 20-24 minutes, or until the top is set and the sides start to pull away from the pan. A toothpick inserted in the center should come out with a few moist crumbs or clean.
Step 6: Let the brownies cool completely in the pan. Once cool, lift them out using the foil edges and carefully peel the foil away from the sides.
Step 7: In a small bowl, melt the white chocolate chips in the microwave in 20-second intervals, stirring between each until smooth. Drizzle the melted white chocolate over the brownies. Repeat this process with the semi-sweet chocolate chips to create an attractive drizzle.
Step 8: Cut into 9 or 12 squares as desired and serve.

Tips & Variations

Use baking white chocolate instead of candy melts for a richer flavor and better texture.
For a nutty twist, add 1/2 cup chopped macadamia nuts or pecans to the batter before baking.
Make sure the butter and white chocolate mixture is cool before adding eggs to prevent scrambling.
Try swapping semi-sweet chips for dark chocolate chips to add a deeper chocolate contrast.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat briefly in the microwave if you prefer them warm, but be careful not to overheat as the white chocolate drizzle may soften.

How to Serve

The image shows several square pieces of light beige dessert bars arranged on a white marbled surface. Each square has two layers: a soft, slightly grainy bottom layer and a smooth top layer drizzled with thin lines of dark brown and white chocolate sauce in a crisscross pattern. Small drops of white chocolate sauce are scattered on the surface around the bars. Part of a silver fork is visible to the right side near one of the bars. The overall look is neat and appealing, with an inviting contrast between the dessert colors and the marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white chocolate bars instead of baking white chocolate?

It’s best to use baking white chocolate as it melts more smoothly and has a different sweetness balance than regular white chocolate bars, which may contain additional additives and may not melt as well.

Why are the brownies slightly gooey in the center?

White chocolate brownies tend to be fudgier than traditional brownies, so a slightly gooey center is normal and desirable. Just make sure not to overbake them to keep that moist texture.