White Chocolate Brownies

White Chocolate Brownies

I made this recipe using just a bowl, a mixer and a baking pan! The taste is not too sweet, and the texture is SO good.

Making this dessert is SOOO easy; it is the same way I usually make traditional chocolate brownies, except I use white chocolate instead of milk or dark chocolate.

You'll Need

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

White chocolate: I recommend using a good quality white chocolate for better taste and texture.

Eggs: I used 2 large eggs at room temperature.

Butter: I used unsalted butter at room temperature. You will need to cream the butter and sugar well to give your brownie a light texture.

Caster sugar: It gives the brownies a visually appealing crinkle top.

Flour: I used all purpose flour. I highly recommend measuring your flour correctly for the best texture.

Vanilla extract: It adds a depth of flavor.

Tip: For the best results, use room temperature ingredients.

How to Make Them

One: Preheat the oven to 180c / 350f and line a 20x20 cm square pan with parchment paper or grease it with butter or cooking spray.

Two: In a microwave-safe bowl, melt half of the chocolate and set aside, and then chop the other half into small chunks.

Tip: Avoid overheating the white chocolate to prevent it from burning. Microwave it for just 10 seconds or melt it in low heat.

Tip: If you don't have a microwave, you can use a double boiler to melt the white chocolate.

Three: In a large bowl, cream butter and sugar until fluffy using the electric mixer.

Four: Mix in eggs and vanilla extract, then mix in the melted chocolate until combined.

Five: Now, fold the flour and the chopped white chocolate chunks into the melted white chocolate mixture.

Fold in the flour gently to incorporate the air in the mixture, which results in a better brownie texture.

Six: Use a rubber spatula to spread the mixture into the baking pan, scatter some chopped white chocolate on top (optional) and bake for 20-30 minutes.

Tip: You can insert a toothpick into the center of the brownies to check whether they are ready. Your brownies are done when only the toothpick comes out with a few crumbs without any wet batter.

Seven: Leave to cool in the baking pan for 20 minutes, cut into squares, and put in a wire rack to cool down completely.

To store: Allow the brownies to cool and store them in an airtight container under room temperature for up to 3 days or in the fridge for up to 5 days.

Freezing

I place parchment papers or wax sheets between the brownies to prevent them from sticking to each other, put in a plastic bag and store the brownies in a freezer for up to 6 months.

More White Chocolate Recipes

• White Chocolate and Raspberry Blondies
• Homemade Iced White Chocolate Mocha
• White Chocolate Latte
• White Chocolate Coconut Truffles
• Eggnog Bundt Cake with White Chocolate Icing

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Recipe Card