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.
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!
White Chocolate Brownie Recipe
We all know and love the classic brownie: fudgy, rich, and with a bittersweet bite that satisfies any chocolate craving. But if you want to switch things up, these white chocolate brownies are the way to go! They’re just as moist and rich but with a milky, creamy twist! Similar to a blondie, but less like a cookie bar and more rich and chewy.
These white chocolate brownies are great served as-is, but because of their neutral flavor they’re also great with a scoop of your favorite ice cream on top. Or with a drizzle of white chocolate or caramel sauce! Once these hit the table they always get devoured in an instant. So be sure to save a square or two for yourself!
Don’t Worry!
This recipe is Picky Eater Approved!
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, it infuses the brownie batter with a sweet, milky flavor. I recommend high quality white chocolate and 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: Just enough sweetness to balance the white chocolate and create 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’re using really good chocolate to get that delicious flavor! You can use white chocolate chips, but they have to be real white chocolate and 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.) This Ghirardelli white chocolate baking bar is a great option!
How to Make White Chocolate Brownies
If you can make boxed brownies, you can make these homemade white chocolate brownies! It’s so easy and only takes 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, stirring 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 chocolate and butter 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 Best Brownies
A few extra tips to ensure your brownies turn out perfectly! I’ve also included some ways to customize them 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 as they hold heat better and your brownies may end up overcooked on the edges while still underdone in the center.
Melt Gently: Melt the white chocolate very gently. It will get quite thick as it is stirred with the butter, but 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.