White Chocolate Brownies Recipe

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Rich, buttery, and irresistibly soft, these White Chocolate Brownies are a decadent twist on the classic brownie. Instead of cocoa or dark chocolate, these bars are built on the sweet, creamy foundation of melted white chocolate, giving them a melt-in-your-mouth texture with a golden, crinkly top. Each bite offers a fudgy center that’s just dense enough to feel indulgent, yet light enough to keep you reaching for one more piece.

Perfect for bake sales, holidays, or when you want something just a little different from the usual chocolate brownie, this dessert brings a beautiful balance of sweetness and comfort. The crackled top adds a rustic charm, while the interior stays chewy and moist. Whether served warm with a scoop of vanilla ice cream or cooled and cut into perfect squares, these white chocolate brownies are sure to become a new favorite.

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Ingredients for this White Chocolate Brownies Recipe

• 1 cup (170g) white chocolate chips or chopped white chocolate
• ½ cup (113g) unsalted butter
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• ¼ teaspoon salt
• Optional: extra white chocolate chips for topping

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Step 1: Melt the White Chocolate and Butter

In a microwave-safe bowl or using a double boiler, combine the white chocolate and unsalted butter. Heat gently until both are fully melted, stirring every 20–30 seconds to avoid scorching. Once smooth and glossy, set aside and let it cool slightly for a few minutes.

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Step 2: Whisk in the Sugars

Add the granulated sugar and brown sugar to the slightly cooled white chocolate mixture. Whisk until fully combined. The warmth will help dissolve the sugars slightly, giving your brownies a beautifully smooth texture.

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Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. At this point, the batter should look shiny and thick—this step helps create the signature crinkly top!

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Step 4: Fold in Dry Ingredients

Sift the flour and salt together, then gradually fold them into the wet mixture using a spatula. Be gentle to avoid overmixing. If you’re using extra white chocolate chips, fold them in here for added texture and bursts of sweetness.

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Step 5: Bake

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until the top is set and a toothpick inserted into the center comes out with just a few moist crumbs.

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Step 6: Cool and Slice

Let the brownies cool completely in the pan before slicing. This helps them set properly and ensures clean edges. Once cooled, lift them out using the parchment overhang and cut into squares or bars.

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Estimated Nutrition (per serving – based on 12 servings)

• Calories: 240
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 30g
• Sugar: 23g
• Protein: 3g
• Fiber: 0g
• Sodium: 60mg

Note: Nutritional values may vary depending on specific brands and ingredients used.

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Frequently Asked Questions

1. Can I use white chocolate bars instead of chips?

Yes! Just chop them finely so they melt easily. Use high-quality white chocolate for the best flavor.

2. Why are my brownies dry?

Overbaking is the most common reason. Take them out when a toothpick shows a few moist crumbs—don’t wait for it to come out completely clean.

3. Can I make these gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend for similar results.

4. Can I add mix-ins?

Definitely. Try chopped macadamia nuts, dried cranberries, or even swirl in raspberry jam for extra flair.

5. What size pan should I use?

An 8×8-inch square pan works best for thick, chewy brownies. A larger pan will yield thinner bars and may reduce baking time.

6. Do white chocolate brownies taste like regular brownies?

Not quite. They’re sweeter, vanilla-forward, and have a buttery richness instead of the cocoa depth of traditional brownies.

7. How do I get the crackly top?

Whisking the eggs and sugars vigorously before adding the flour helps form that signature shiny, crinkly top.

8. Can I double the recipe?

Yes. Use a 9×13-inch pan and adjust the baking time to around 35–40 minutes. Keep an eye on the center for doneness.

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