White Chocolate Brownies Recipe

Introduction

These white chocolate brownies offer a luxurious twist on the classic treat, combining creamy white chocolate with a tender, buttery crumb. Perfect for anyone looking to indulge in something sweet and a little different from traditional chocolate brownies.

Ingredients

• 8 oz (226 g) high quality white chocolate bars, chopped (such as Lindt or Ghirardelli)
• 3/4 cup (168 g) unsalted butter, chopped into small cubes
• 2 eggs
• 2 egg yolks
• 1 1/4 cups (250 g) granulated white sugar
• 1 tbsp (15 ml) vanilla extract
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 3/4 tsp salt

Instructions

1. Step 1: Preheat the oven to 325 degrees Fahrenheit. Lightly grease a 9×9 inch pan and set it aside. For easier removal, you can line the pan with parchment paper.
2. Step 2: Melt the butter and white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate melts evenly. Once melted, remove from heat.
3. Step 3: In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until the mixture is pale and smooth. Using an electric hand mixer on high speed can make this step easier.
4. Step 4: Pour the melted white chocolate and butter mixture into the egg mixture and whisk until fully combined and smooth.
5. Step 5: Gently fold the flour and salt into the wet ingredients using a rubber spatula, mixing just until combined without overworking the batter.
6. Step 6: Pour the batter into the prepared pan and use a mini offset spatula to smooth the surface evenly.
7. Step 7: Bake the brownies for 29 to 33 minutes. After baking, allow them to cool completely in the pan on a wire rack.
8. Step 8: Once cooled, run a butter knife along the edges of the brownies to loosen them from the pan, then invert the brownies carefully to release them.

Tips & Variations

• For extra flavor, try stirring in 1/2 cup of chopped macadamia nuts or white chocolate chips before baking.
• You can substitute the all-purpose flour with a gluten-free blend for a gluten-free option, but the texture may be slightly different.
• Using parchment paper to line the pan not only makes removal easier but also helps prevent sticking and makes cleanup faster.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm individual pieces gently in the microwave for 10-15 seconds or until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate chips instead of bars?

Yes, white chocolate chips can be substituted, but bars melt more smoothly and create a richer texture. If using chips, melt them slowly and stir frequently to avoid scorching.

Why do the brownies need both eggs and egg yolks?

The additional egg yolks add richness and moisture, resulting in a fudgier and creamier brownie compared to using whole eggs alone.

White Chocolate Brownies Recipe

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★★★★★

4.8 from 135 reviews

Delight in these rich and creamy white chocolate brownies, featuring a luscious blend of high-quality white chocolate and butter with a tender, moist crumb. Perfectly balanced with a hint of vanilla and a subtle salt contrast, these brownies bake to a beautifully smooth finish that melts in your mouth, offering a sophisticated twist on a classic favorite.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
• 3/4 cup (168 g) unsalted butter, chopped into small cubes

Wet Ingredients

• 2 eggs
• 2 egg yolks
• 1 1/4 cups (250 g) granulated white sugar
• 1 tbsp (15 ml) vanilla extract

Dry Ingredients

• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 3/4 tsp salt

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper for easy removal of the brownies later.
2. Melt Chocolate and Butter: Using a double boiler on medium-low heat, melt together the unsalted butter and chopped white chocolate bars. Stir continuously to ensure the chocolate melts evenly without burning. Once melted and smooth, remove from heat.
3. Combine Wet Ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale and smooth. An electric hand mixer on high speed can facilitate this step.
4. Incorporate Chocolate Mixture: Gradually pour the warm white chocolate and butter mixture into the egg mixture, whisking constantly to combine until smooth and fully integrated.
5. Fold in Dry Ingredients: Using a rubber spatula, gently fold the all-purpose flour and salt into the wet ingredients just until no streaks of flour remain, taking care not to overmix.
6. Pour Batter into Pan: Transfer the brownie batter into the prepared baking pan. Use a mini offset spatula to spread the batter evenly and smooth the surface for uniform baking.
7. Bake: Bake the brownies in the preheated oven for 29 to 33 minutes. The edges should be set, and a toothpick inserted near the center should come out with a few moist crumbs but not wet batter.
8. Cool and Release: Allow the brownies to cool completely in the pan placed on a wire rack. Once cooled, carefully loosen the edges with a butter knife and invert the pan to gently release the brownies for slicing and serving.

Notes

• Line the pan with parchment paper for easier removal and cleaner edges.
• Use high-quality white chocolate such as Lindt or Ghirardelli for the best flavor and texture.
• Do not overmix the batter after adding flour to maintain a tender crumb.
• The baking time may vary slightly depending on your oven, so start checking at 29 minutes.
• Allow brownies to cool completely to set properly before slicing to avoid crumbling.

Keywords: white chocolate brownies, dessert, baking, rich brownies, creamy brownies