White Chocolate Brownies recipe

Fudgy, gooey white chocolate brownies are heaven in brownie form. If you love white chocolate – these are for you!

I’m a bit of a brownie aficionado. A brownie enthusiast if you will. Nutella Brownies, Frosted Brownies, Brownie Pie… I’d take a fudgy brownie over cake any day. Because more chocolate, more fudginess, and more gooiness is always a good thing. 🙂 🙂 🙂 🙂 So when I started daydreaming about white chocolate – making gooey white chocolate brownies seemed like the perfect idea. Especially when you’re craving brownies, but want something a little out of the box. The white chocolate flavor is really the star of the show. But it’s the fudgy texture that make these extra delicious.

After they’re cooled, you can cut them into squares and drizzle with more chocolate. I love the drizzled chocolate on top because it gives a super pretty zebra-esque stripe. And I’m ALWAYS a supporter of more chocolate. Seriously, after trying a bite of these white chocolate brownies – you’ll question why you’ve never made them before!

 White Chocolate Brownies 

• Prep Time : 15 mins
• Cook Time : 22 mins

• Total Time : 37 mins

• Fudgy, gooey white chocolate brownies are heaven in brownie form. These are made in one bowl, and the flavor actually improves after they cool down. If you love white chocolate, these are for you!

• Course: Dessert

• Servings: 12

• Calories: 320 kcal

Ingredients

For the Brownies * 2/3 cup unsalted butter * 6 oz white chocolate , use baking white chocolate not candy melts * 3/4 cup granulated sugar * 1 teaspoon vanilla * 1/4 teaspoon salt * 2 large eggs , room temperature * 1 and 1/4 cup all-purpose flour , spooned & leveled

For the Topping

• 1/3 cup white chocolate chips
• 1/3 cup semi-sweet chocolate chips , or dark

Instructions

1-Preheat the oven to 350F degrees. Line an 8x8 inch baking pan with aluminium foil leaving an overhang on each side. Spray with non-stick cooking spray and set aside.

2-In a medium sized microwave-safe bowl, melt together the butter and white chocolate in short 20 second bursts. Stir the mixture after each 20 second burst. They won't necessarily mix together, but that's ok.

3- After both the butter and white chocolate are melted, allow to cool slightly. Then whisk in the granulated sugar, followed by the vanilla, eggs and salt. Ensure the mixture isn't too hot when you add the eggs, otherwise you could scramble them. Whisk together the mixture until smooth and evenly combined, then carefully fold in the flour.

4- Pour/spoon the mixture into your prepared pan and bake for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan. An inserted toothpick should come out with a few moist crumbs, or clean. Allow the brownies to cool fully in their pan.

5-To serve, lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 9 or 12 squares.

6-In a small bowl, melt the white chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the white chocolate over each square. Repeat the process with the semi-sweet chocolate chips.

Recipe Notes:

Brownies can be stored in an air-tight container in the fridge for 4-5 days.

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