White Chocolate Brownies Recipe

Introduction

White chocolate brownies offer a rich and creamy twist on the classic treat, combining the sweetness of white chocolate with a tender, buttery texture. These delightful squares are perfect for anyone looking to try a deliciously different brownie experience.

Ingredients

• 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
• 3/4 cup (168 g) unsalted butter, chopped into small cubes
• 2 eggs
• 2 egg yolks
• 1 1/4 cups (250 g) granulated white sugar
• 1 tbsp (15 ml) vanilla extract
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 3/4 tsp salt

Instructions

1. Step 1: Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Lightly grease a 9×9-inch pan and set aside. For easier removal, you can also line the pan with parchment paper.
2. Step 2: Melt the butter and white chocolate together in a double boiler over medium-low heat, stirring continuously to heat evenly. Once melted, remove from heat.
3. Step 3: In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla until pale and smooth. An electric hand mixer on high speed can make this step quicker.
4. Step 4: Pour in the white chocolate and butter mixture, then whisk until fully combined and smooth.
5. Step 5: Gently fold the flour and salt into the wet ingredients using a rubber spatula, mixing just until combined to avoid overworking the batter.
6. Step 6: Pour the batter into the prepared pan and smooth the surface with a mini offset spatula or the back of a spoon.
7. Step 7: Bake for 29 to 33 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
8. Step 8: Once cooled, run a butter knife around the edges to loosen the brownies. Flip the pan over gently to release the brownies. Cut into 16 squares and enjoy!

Tips & Variations

• Use high-quality white chocolate bars for the best flavor and texture.
• Line the baking pan with parchment paper to make removing the brownies easier.
• Add chopped nuts or white chocolate chips for extra texture.
• For a festive touch, swirl in some raspberry jam before baking.

Storage

Store leftover white chocolate brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week. Before serving, bring them to room temperature or warm slightly in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate chips instead of bars?

Yes, white chocolate chips can be used, but bars tend to melt more smoothly for this recipe, resulting in a better texture.

Why are my brownies too crumbly?

Overbaking or overmixing the batter can cause crumbliness. Be sure to bake just until a few moist crumbs stick to a toothpick and fold the flour in gently.

White Chocolate Brownies Recipe

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★★★★★

4.8 from 61 reviews

Deliciously rich and creamy White Chocolate Brownies made with high-quality white chocolate, butter, eggs, and a perfect balance of sugar and flour for a fudgy, melt-in-your-mouth texture. These brownies are baked to perfection, resulting in a soft, decadent treat that is perfect for any dessert craving.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli recommended)
• 3/4 cup (168 g) unsalted butter, chopped into small cubes

Wet Ingredients

• 2 eggs
• 2 egg yolks
• 1 1/4 cups (250 g) granulated white sugar
• 1 tbsp (15 ml) vanilla extract

Dry Ingredients

• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 3/4 tsp salt

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper to ensure easy removal of the brownies.
2. Melt Chocolate and Butter: In a double boiler over medium-low heat, melt the butter and chopped white chocolate together, stirring continuously for even heating. Remove from heat once fully melted and smooth.
3. Whisk Eggs and Sugar: In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla extract until pale and smooth, either by hand or with an electric hand mixer on high speed.
4. Combine Chocolate Mixture: Pour the melted white chocolate and butter mixture into the egg mixture and whisk until fully combined and smooth.
5. Incorporate Dry Ingredients: Gently fold the all-purpose flour and salt into the wet ingredients using a rubber spatula, mixing just until combined to avoid overworking the batter.
6. Transfer Batter to Pan: Pour the batter into the prepared baking pan and use a mini offset spatula to smooth the top evenly.
7. Bake: Bake the brownies in the preheated oven for 29 to 33 minutes until set but still slightly soft in the center.
8. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, loosen edges with a butter knife, invert the pan to release the brownies, cut into 16 squares, and enjoy.

Notes

• Using high-quality white chocolate like Lindt or Ghirardelli results in a better flavor and texture.
• Do not overmix the flour into the batter to keep the brownies tender and fudgy.
• Line the baking pan with parchment paper for easier removal of the brownies.
• Baking times can vary slightly depending on your oven; start checking at 29 minutes.
• Allow brownies to cool fully before cutting to ensure clean, sharp edges.

Keywords: white chocolate brownies, dessert, fudgy brownies, white chocolate dessert, baked brownies