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Moist, chewy, and loaded with creamy white chocolate flavor, these brownies will be your new favorite dessert. It only takes a few pantry staples to whip them up and they turn out perfectly every time.
Reasons You’ll Love This Recipe
- Easy to Make: You can whip these unique brownies up in less than an hour.
- Versatile: Because of their neutral flavor they’re great with a scoop of your favorite ice cream or with a drizzle of white chocolate or caramel sauce!
- Brownie Love: As much as I love a good chocolate brownie, it’s fun to switch things up sometimes! After you make these white chocolate brownies, try lemon brownies or strawberry brownies!
Don’t Worry!
This recipe is Picky Eater Approved!
White Chocolate Brownie Ingredient List
I love that this recipe for white chocolate brownies only uses a few simple ingredients. Grab your favorite kind of white chocolate, and let’s get baking! Note: all measurements are in the recipe card at the end of the post.
- White Chocolate: Melted down, white chocolate infuses the brownie batter with a sweet, milky flavor. I recommend high-quality white chocolate, not baking chips.
- Butter: Keeps the brownies moist and fudgy, making each bite melt in your mouth. Since we add salt separately, unsalted butter works best here.
- Eggs (3 large + 1 yolk): These bind everything together, while the extra yolk adds richness and fudginess.
- Granulated Sugar: Creates a crispy golden brown top.
- Vanilla Extract: Adds extra warm, delicious flavor. Use pure vanilla extract for the best flavor.
- All-Purpose Flour: Gives the white chocolate brownies their structure.
- Salt: Just a little bit to make the brownies taste better!
Use High-Quality White Chocolate
White chocolate is the star here, so make sure you use really good chocolate to get that delicious flavor! You can use white chocolate chips, but they must be real white chocolate, not white “baking chips.” Baking chips are more akin to candy melts, which are made with oil instead of cocoa butter. For a good white chocolate, check the ingredients for cocoa butter instead of oil (most often you will find palm oil.) These Ghirardelli white chocolate bars are a great option!
How to Make White Chocolate Brownies
If you can make boxed brownies, you can make this homemade white chocolate brownie recipe! They’re so easy and only take a little bit of prep. You’ll be enjoying creamy, fudgy goodness in no time.
- Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit and spray a 9×13-inch baking pan with pan spray. You may also line the pan with parchment paper, leaving a 1-inch overhang on either side. Spray the parchment lightly with pan spray.
- Melt Chocolate: In a medium bowl, gently melt the white chocolate and butter together either over a double boiler or in the microwave. Heat at 50% power in 30 second increments, stir between each one until it is fully melted.
- Combine With Other Ingredients: In a large bowl, whisk together the eggs, egg yolk, sugar, and vanilla. Add in the flour and salt and mix until just combined. Fold in the melted white chocolate mixture until fully combined.
- Bake: Pour the thick batter into the prepared pan and spread it out evenly. Bake for 35-40 minutes or until a toothpick comes out clean from the center.
- Cool and Serve: Let the white chocolate brownies cool for 20-30 minutes before cutting and serving.
Tips for the White Chocolate Best Brownies
Here are a few extra tips to make sure your brownies turn out perfectly! I’ve also included ways to change them up so they taste just the way you like them.
- Mix-Ins: Spice it up by mixing in chocolate or nuts! Add 1 ½ cups of mix-in of your choice. Some top choices are white chocolate chips, butterscotch chips, macadamia nuts, walnuts, or dried cranberries.
- Bake It in the Right Pan: A metal pan is best for taller, more evenly baked brownies! If you don’t have metal, glass is the second best. I don’t recommend using a ceramic baking dish. They hold heat better, and your brownies may end up overcooked on the edges while still not done in the center.
- Melt Gently: Melt the white chocolate very gently. It will get quite thick as it is stirred with the butter. It should only take 60-90 seconds to be fully melted.
Storing Leftovers
If you’re lucky enough to have some of these white chocolate brownies left over, here’s how to keep them fresh!
- At Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- In the Freezer: Store in a freezer bag or an airtight container and freeze for up to 3 months. Let it thaw at room temperature for 2-3 hours before serving.
Try These Other Delicious Desserts Next!
Brownies are some of my favorite desserts. I love the ooey, gooey texture and the delicious fudginess, and their versatility. Here are a few of my favorite recipes.
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White Chocolate Brownies
Ingredients
- 8 ounces white chocolate chopped
- 1 ¼ cups unsalted butter
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 cup granulated sugar
- 1 ½ tablespoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit and spray a 9×13-inch baking pan with pan spray. You may also line the pan with parchment paper, leaving a 1-inch overhang on either side. Spray the parchment lightly with pan spray.
- In a medium bowl, gently melt the white chocolate and butter together either over a double-boiler or in the microwave. Heat at 50% power in 30 second increments, stirring between each one until it is fully melted.
- In a large bowl, whisk together the eggs, egg yolk, sugar, and vanilla. Add in the flour and salt and mix until just combined. Fold in the melted chocolate and butter until fully combined.
- Pour the thick batter into the prepared pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick comes out clean from the center.
- Let the brownies cool for 20-30 minutes before cutting and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these and there is way too much butter in this recipe. You could drain the melted butter after baking them. So it says 1 1/4 cups, that’s 2 1/2 sticks of butter. When I looked at other recipes afterwards, I think this recipe has 1 stick too much. Please respond if there is a correction.
I didn’t see in the recipe the measurements for White Chocolate. Looking forward to trying these, as White Chocolate is my favorite!
Sorry if I’ve overlooked this ingredient. If you would email measurements I would greatly appreciate it!
I’m saving this recipe to try. I’m allergic to chocolate and white chocolate is an alternative for me when I’m craving a traditional brownie. Thank you for sharing.