These White Chocolate Brownies are moist and fudgy and super easy to make. With a creamy white chocolate flavor, these decadent brownies are a white chocolate twist on the classic brownie recipe! They are the perfect elevated dessert to bring to a potluck, brunch, or party!
Have you ever tried white chocolate brownies? They are still super moist and fudgy like a classic fudgy brownie is!
White chocolate is different than other chocolate because it is made from cocoa butter, sugar, and milk solids. It has no cocoa solids at all giving it it’s white color. It has a smooth texture, creamy taste, and sweeter flavor than regular dark or milk chocolate.
As a professional baker, I love working with all types of sweets, including white chocolate, when I want to make something a bit more elegant. White chocolate raspberry cupcakes are elevated from plain vanilla to something more exciting. When you top them with white chocolate buttercream frosting or a white chocolate glaze it goes to another level!
This white chocolate brownie recipe is unique because it contains no brown cocoa powder or solid brown chocolate like my other homemade brownie recipes do.
The result is a white chocolate brownie that is super moist and fudgy, with a white chocolate flavor. Enjoy these brownies for a special occasion such as a baby shower, brunch, or even a potluck!
WHY YOU SHOULD MAKE THIS RECIPE
- This white chocolate brownie recipe is a unique twist on the classic brownie that you and your family will love!
- They are super moist and fudgy, with a creamy white chocolate flavor and texture.
- White chocolate adds an elegant touch to desserts and treats, making them perfect for special occasions.
- The ingredients are simple and easy to find in most local grocery stores!
The best white chocolate for baking
The best white chocolate to use for baking is a good quality chocolate brand baking bar like Baker’s or Ghirardelli. White chocolate chips or chunks are not recommended because they have added ingredients and stabilizers to help them keep their shape. They don’t melt easily and could seize up on you easily.
- Unsalted Butter – This makes up the oil of the brownies providing a moist texture and buttery flavor.
- White Chocolate Baking Bar – Gives the brownies a creamy white chocolate taste throughout the batter.
- Sugar – Sweetens up the base of the white chocolate brownie batter.
- Eggs – Adds additional moistness along with a binding agent that helps keep the ingredients together while baking.
- Vanilla Extract – Adds a fragrant vanilla flavor throughout the brownies.
- Flour – Gives the brownies structure, ensuring the white chocolate brownies hold together and don’t crumble.
- Kosher Salt – Adds a contrasting flavor to the sweetness, which enhances the rest of the flavors.
HOW TO MAKE WHITE CHOCOLATE BROWNIES
Prepare for baking: Preheat the oven to 325° F and line an 8×8 inch pan with parchment paper or spray with nonstick baking spray. Set aside. We’re baking on 325 instead of 350 because we want to make sure the edges don’t burn and the tops stay golden brown.
Melt the butter and chocolate: Add butter to a medium-sized bowl along with the white chocolate bar. Microwave in 30-second intervals stirring in between, until completely melted.
Whisk eggs and sugar: Add the sugar and eggs to a medium-sized bowl and whisk on high speed using an electric mixer for about four minutes. This helps to create the cracked tops. If you skip this step you wont have the same results.
Assemble the brownie batter: Using a rubber spatula, fold the chocolate and butter mixture into the egg and sugar mixture, being careful not to deflate the air bubbles in the eggs. Fold in the vanilla extract, then slowly add the flour and salt until just combined.
Bake and cool: Pour the brownie batter into the prepared baking pan and bake the brownies for 45-50 minutes or until the edges start to become golden brown. Remove and let cool completely before slicing and serving. Enjoy!
TIPS FOR RECIPE SUCCESS
- When choosing white chocolate for this recipe, use good quality chocolate like Bakers or Ghirardelli and not white chocolate chips because they have added stabilizers and are designed to keep their shape and not melt.
- The key to making glossy crinkly tops on brownies is to whip the sugar and eggs together.
- For white chocolate chips with a melted texture, sprinkle over the top of the batter before baking and lightly press them down into the batter.
- Brownies with white chocolate need to be baked at 325° because the white chocolate will caramelize and burn quicker than regular chocolate brownies.
- When baking, if the edges start browning too early, you can cover them with tin foil.
- Let the brownies cool completely before slicing as they will continue to cook and set as they cool.
STORAGE AND FREEZING
Storing: Once cooled and sliced, store white chocolate brownies in an airtight container at room temperature for up to 5 days.
Freezing: To freeze white chocolate brownies, wrap them in plastic wrap, then place them in a single layer in an airtight container and freeze for up to 3 months. Thaw overnight or at room temperature before serving.
What makes white chocolate brownies fudgy?
This brownie recipe uses no leavening agents. That, combined with white chocolate chips and melted white chocolate bar, is what makes these white chocolate brownies extra fudgy.
What’s the difference between a white chocolate bar and white chocolate chips?
White chocolate chips are designed to hold their shape and have added stabilizers. White chocolate bars (or white baking bars) melt nicely, giving white chocolate brownies a glossy top and an extra fudgy center.
What is the best white chocolate to use?
Moist and Fudgy White Chocolate Brownies
- 1 cup unsalted butter 227g
- 8 oz white chocolate bar Such as Baker's or Ghirardelli
- 1 cup sugar 200g
- 2 eggs large
- 1 tbsp vanilla extract
- 1 ½ cup flour (180g)
- ½ tsp kosher salt
- Preheat the oven to 325° F and line an 8×8 inch pan with parchment paper or spray with nonstick baking spray.
- In a medium bowl, melt the 1 cup butter with the 8 oz white chocolate 30 seconds at a time until completely melted. Make sure to stir in between so the chocolate doesnt overheat.
- In another medium bowl add the 1 cup sugar and 2 large eggs and whip on high speed using an electric mixer for 4 minutes. This creates the crinkly tops! You can use a hand mixer or a stand mixer fitted with the whisk attachment.
- Gently fold the chocolate and butter mixture into the eggs taking care not to deflate the eggs. Use a spatula for this and don’t mix vigorously. Add the 1 tbsp vanilla extract and mix.
- Next add in the 1 1/2 cup flour and 1/2 tsp kosher salt. Mix gently until combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes. If the edges start browning too early you can cover them with tin foil.
- Make sure the brownies are cooled completely before cutting.
- These brownies need to be baked at 325° because the white chocolate will caramelize and burn quicker than regular chocolate brownies that are baked on 350°
- Use a good quality chocolate like bakers or ghirardelli and not white chocolate chips because they have added stabilizers and are designed to keep their shape and not melt.