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A white chocolate brownie on an angle to show the inside on a blue patterned surface.
5 stars (2 ratings)

Moist and Fudgy White Chocolate Brownies

Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 16 Brownies
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!
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Ingredients

  • 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

Instructions
 

  • Preheat the oven to 325° F and line an 8×8 inch pan with parchment paper or spray with nonstick baking spray.
  • Melted white chocolate and butter in a small glass bowl.
    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.
  • Eggs and sugar whipped in a medium bowl.
    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.
  • White chocolate brownie batter in a glass bowl.
    Next add in the 1 1/2 cup flour and 1/2 tsp kosher salt. Mix gently until combined.
  • White chocolate brownie batter in a brownie pan.
    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.
  • A batch of cut white chocolate brownies on a wire rack.
    Make sure the brownies are cooled completely before cutting.

Notes

  • 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.
Serving: 1brownie, Calories: 279kcal, Carbohydrates: 30g, Protein: 3g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 54mg, Sodium: 95mg, Potassium: 66mg, Fiber: 0.3g, Sugar: 21g, Vitamin A: 388IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 1mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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