It was my daughter’s 8th birthday when I first made these White Chocolate Brownies. She’s not into chocolate—at least not the dark, dramatic kind her older brothers love. But white chocolate? That’s her everything.
I wanted something sweet, special, and creamy. Something that looked like a celebration and tasted like a hug. No frosting, no swirls—just that fudgy, melt-in-your-mouth center with crackly golden edges. That’s when these white chocolate brownies were born. And every time I make them now, they feel like a little love letter to her sweetness.
What Are White Chocolate Brownies?
White Chocolate Brownies are rich, buttery dessert bars made with real white chocolate as the base. They’re not quite blondies, not quite cookies, and definitely not your average brownie. Think of them as the elegant cousin of the chocolate brownie—fudgy, smooth, and glowing with that creamy vanilla-kissed flavor.
Unlike blondies (which use brown sugar for a caramel-like taste), white chocolate brownies get their signature sweetness from melted white chocolate and granulated sugar. The result is a bar that’s velvety, chewy, and full of sunshine.
Why You’ll Love These White Chocolate Brownies
- Intensely fudgy and sweet
- Made with real white chocolate—no shortcuts
- No brown sugar = pure white chocolate flavor
- Easy to make in one bowl
- A blank canvas for fruits, nuts, or drizzle toppings
- Great for gifting, holidays, or romantic nights in
Tools You’ll Need
- 8×8 baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Small saucepan or microwave-safe bowl
Ingredients
- 6 oz high-quality white chocolate, chopped
- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp salt
Optional Mix-Ins or Toppings:
- Extra white chocolate chips
- Raspberries
- Macadamia nuts
- Powdered sugar dusting
- White chocolate drizzle
How to Make White Chocolate Brownies
Step 1: Melt the White Chocolate
In a microwave-safe bowl or over a double boiler, melt the chopped white chocolate and butter together until smooth. Stir gently and let cool slightly.
Step 2: Add Sugar and Eggs
Whisk in the sugar until glossy. Then beat in eggs, one at a time, followed by vanilla. Mix until the batter is pale and slightly thick.
Step 3: Fold in Dry Ingredients
Gently stir in the flour and salt until just combined. Don’t overmix—it can make them cakey!
Step 4: Bake
Pour into a parchment-lined 8×8 pan. Bake at 325°F (163°C) for 25–30 minutes, or until edges are golden and the center is set but soft.
Step 5: Cool & Slice
Let cool completely in the pan. For clean cuts, chill them for 15 minutes before slicing.
Top Tips for Perfect White Chocolate Brownies
- Use real white chocolate with cocoa butter. Avoid candy coating or chips with palm oil.
- Don’t overbake—the center should have a soft jiggle when you take it out.
- Chill before cutting for perfect clean edges.
- Add raspberries or macadamia nuts for flavor and texture contrast.
- If you want a crinkle top, beat eggs and sugar until thick before adding dry ingredients.
Storing & Freezing
Store: Keep in an airtight container at room temperature for up to 4 days.
Freeze: Wrap individually and freeze up to 2 months. Thaw at room temp.
Reheat: Optional—microwave 10 seconds for a warm, gooey bite.
FAQs About White Chocolate Brownies
Are white chocolate brownies the same as blondies?
No—blondies use brown sugar for a butterscotch-like flavor, while white chocolate brownies use real white chocolate and granulated sugar for a sweeter, vanilla-rich bite.
Why are my brownies cakey instead of fudgy?
Overmixing or overbaking! Mix just until combined, and pull them from the oven while the center is still soft.
Can I add fruit or nuts?
Yes! Raspberries, cranberries, or macadamia nuts are delicious mix-ins that balance the sweetness.
Can I double the recipe?
Definitely. Bake in a 9×13 pan and increase bake time to 35–40 minutes.
What brand of white chocolate works best?
Use baking bars like Ghirardelli, Lindt, or Valrhona for the best melt and flavor.
Conclusion: A Brownie, but Make It Dressed in White
When life calls for something soft, sweet, and a little unexpected—white chocolate brownies are the answer. They’re elegant enough for bridal showers, easy enough for weeknights, and delicious enough to make anyone say, “Wait… is that white chocolate?”
Sometimes, the most comforting things are the ones that surprise you. Just like my daughter. Just like these brownies.
Print
White Chocolate Brownies
- Total Time: 45 minutes
- Yield: 9–12 brownies 1x
- Diet: Vegetarian
Description
These rich, fudgy White Chocolate Brownies are made with real white chocolate and simple pantry staples. Soft, sweet, and full of vanilla flavor.
Ingredients
- 6 oz high-quality white chocolate, chopped
- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp salt
Instructions
- Melt white chocolate and butter in a bowl over a double boiler or in the microwave until smooth. Let cool slightly.
- Whisk in sugar, then add eggs one at a time, followed by vanilla. Mix until pale and thick.
- Gently stir in flour and salt until just combined.
- Pour batter into a parchment-lined 8×8 baking pan.
- Bake at 325°F (163°C) for 25–30 minutes, until the edges are golden and the center is just set.
- Cool completely before slicing. Chill for cleaner cuts if desired.
Notes
Use high-quality white chocolate with cocoa butter for best texture. Don’t overmix. Add fresh raspberries or macadamia nuts for flavor variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 23g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: white chocolate brownies, fudgy white chocolate bars, easy white brownies, non-cocoa brownies
