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White Chocolate Brownies Recipe

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These ultra-fudgy white chocolate brownies feature a buttery, dense texture loaded with premium white chocolate. With their golden edges and creamy center, they’re the perfect elegant dessert for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 12 oz high-quality white chocolate, divided (8 oz melted, 4 oz chopped into chunks)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt

Instructions

  1. Prepare your pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment with butter or cooking spray.
  2. Melt chocolate and butter: In a medium saucepan over low heat, combine the melted butter and 8 oz of chopped white chocolate. Stir constantly until the chocolate is completely melted and smooth. Remove from heat and let cool for 5 minutes. (Alternatively, melt in the microwave in 30-second intervals, stirring between each.)
  3. Mix wet ingredients: Pour the melted white chocolate mixture into a large mixing bowl. Add both sugars and whisk vigorously for about 2 minutes until well combined and slightly glossy. The mixture should be smooth and the sugar beginning to dissolve.
  4. Add eggs and vanilla: Add eggs one at a time, whisking well after each addition. The batter will become lighter and fluffier. Stir in the vanilla extract until fully incorporated.
  5. Incorporate dry ingredients: Sift the flour and salt together, then gently fold into the wet ingredients using a rubber spatula. Mix just until no flour streaks remain—overmixing will make tough brownies. The batter should be thick and glossy.
  6. Add chocolate chunks: Fold in the remaining 4 oz of chopped white chocolate, reserving a small handful to press into the top before baking.
  7. Bake: Pour the batter into your prepared pan and spread evenly with a spatula. Press the reserved white chocolate chunks on top. Bake for 28-32 minutes, until the edges are golden brown and set, but the center still has a slight jiggle. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs (not wet batter).
  8. Cool completely: Remove from the oven and let cool in the pan on a wire rack for at least 1 hour. For the best fudgy texture, refrigerate for 2 hours before cutting. Use the parchment overhang to lift the brownies out, then cut into squares with a sharp knife wiped clean between cuts.

Notes

  • Don’t overbake! These brownies will firm up as they cool. The center should look slightly underdone when you remove them from the oven.
  • For cleaner cuts, refrigerate the brownies before slicing and use a hot knife (run it under hot water and dry between cuts).
  • Room temperature eggs mix more easily and create better texture.
  • If your batter seems too thick, that’s normal—white chocolate brownies have a denser batter than regular brownies.Serving Size: 1 brownie (1/16 of recipe)
    Calories: 385
    Sugar: 32g
    Sodium: 180mg
    Fat: 20g
    Saturated Fat: 12g
    Unsaturated Fat: 6g

Nutrition

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