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Fudgy White Chocolate Brownies

Featured in Desserts.

These fudgy white chocolate brownies bring an exciting twist to the usual kind. They're loaded with melted high-quality white chocolate to ensure a gooey texture and glossy top. Top picks like Ghirardelli or Lindt bars give the best results, but chips can do in a pinch. Ready in roughly 55 minutes (prep and bake included), they stay tasty for up to 5 days when stored in a sealed container. This version has been fine-tuned for easy success—perfect for anyone craving a sweet upgrade.
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Updated on Sat, 10 May 2025 14:34:26 GMT
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A wooden table with a dessert on it. | tasteofmoms.com

White chocolate brownies bring a fancy spin on classic brownies, giving you something that feels familiar but tastes wonderfully different. After many kitchen experiments, I found that great white chocolate and watching your oven temp are must-haves for amazing results. You'll end up with something gooey, decadent, and surprisingly deep in flavor, plus that awesome crackly top everyone goes crazy for.

I took these to a gathering last Sunday and watched as even the dark chocolate fans came back for more. What made them so good? I didn't cut corners on the white chocolate and took my time with the melting steps.

Key Components

  • White Chocolate: Go for quality bars containing real cocoa butter, not the fake stuff.
  • Unsalted Butter: Try European butter for extra richness.
  • Eggs: Let them sit out till they reach room temp.
  • Vanilla Extract: Use the real thing to boost the white chocolate taste.
  • All-Purpose Flour: Spoon it into measuring cups then level off.
  • Salt: A bit of fine sea salt cuts through the sweetness.
  • White Chocolate Chips: Grab a good brand that won't melt away during baking.
  • Baking Powder: Just a small amount creates the right texture.
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A square of cheesecake with white chocolate on top. | tasteofmoms.com

Step-by-Step Baking Guide

Melting Your Chocolate
Cut white chocolate into same-sized chunks. Dice butter into small pieces. Set up a double boiler with water that's just simmering. Put chocolate and butter in the top section. Stir slowly until fully melted. Take off the heat and cool a bit. It should be warm but not hot.
Working With Your Eggs
Whip eggs in a big bowl until they're foamy. Slowly add sugar while you keep beating. Keep going until the mix looks pale and thick. This step makes those crackly tops happen. Mix in vanilla until well combined. The mixture should drip off the beater like ribbons.
Putting It All Together
Pour the chocolate mix into the eggs in a steady stream. Use a spatula to fold everything together gently. Mix dry stuff in another bowl. Add this to your wet mix in three batches. Stop mixing once the flour just disappears. Add white chocolate chips last with a few folds.
Into The Oven
Put parchment in a 9x9 pan. Spread your batter evenly. Smooth the top with a flat spatula. Bake at 350°F for about 25-30 minutes. Look for slightly golden edges. The middle should be set but soft to touch.
Finishing Touches
Let them sit in the pan for 10 minutes. Pull them out using the parchment edges. Cool all the way on a rack. Use a warm knife to cut them. Clean the knife between cuts.

My quest for perfect white chocolate brownies taught me that taking it slow when melting the chocolate really makes all the difference in getting that amazing fudgy bite.

Heat Management

When working with white chocolate, go easy on the heat. Too hot and it turns grainy and gross; too cool and it won't mix well with everything else.

Keeping Them Fresh

These treats actually taste better the next day as the flavors come together. Keep them in a sealed container at room temp for up to 5 days, or stick them in the freezer for up to 3 months.

Ways To Serve

Try them a bit cold from the fridge for an extra dense, fudgy bite. A light sprinkle of powdered sugar makes them look fancy for company.

These white chocolate brownies have become my go-to dessert when I want to impress people. They show that white chocolate can be just as amazing as dark when you treat it right. The mix of buttery goodness and vanilla flavors makes these brownies totally unforgettable.

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A stack of three square desserts, possibly cheesecake, on a table. | tasteofmoms.com

Frequently Asked Questions

→ Which white chocolate gives the best results?
High-end white chocolate bars, like Lindt or Ghirardelli, work best. Chips are alright if you're in a pinch.
→ When should I take them out of the oven?
After 42 minutes, check with a toothpick. It should come out clean or have slightly sticky crumbs.
→ Is a glass pan okay to bake these in?
A metal pan is the way to go since glass takes longer to bake evenly.
→ How do I keep them fresh after baking?
Pop them in an airtight container at room temp, and they'll stay good for up to 5 days.
→ Why can't I cut them while they're hot?
Cutting too soon may make them seem underdone. Letting them set fully gives the best texture.

White Chocolate Brownies

Fudgy white chocolate brownies with crackly tops, made using high-quality ingredients. They're rich, not overly sweet, and have a melt-in-your-mouth texture.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Ashley

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 brownies)

Dietary: Vegetarian

Ingredients

→ Base Ingredients

01 6 oz (170g) high-quality white chocolate bar (choose brands like Lindt or Ghirardelli), chopped up
02 10 tablespoons (141g) unsalted butter, broken into smaller pieces
03 1¼ cups (250g) white sugar
04 2 whole large eggs plus 1 extra large egg yolk
05 ½ teaspoon vanilla essence

→ Dry Ingredients

06 1¾ cups (220g) plain all-purpose flour
07 ¼ teaspoon baking powder
08 1 teaspoon table salt

→ Add-ins

09 1 cup (170g) white chocolate chips

Instructions

Step 01

Switch your oven on to 325°F (165°C). Line up a 9x9-inch pan with a parchment sheet and set it aside for now.

Step 02

Pop the butter and chopped chocolate bar into a microwave-safe bowl. Heat in short 20-second bursts, stirring after each, until it turns smooth and completely melts.

Step 03

Grab another bowl and whip together sugar, eggs, and the extra yolk. Keep going hard until it turns slightly pale (about 30 seconds). Add in the vanilla, then mix in the melted chocolate mixture until it’s all one smooth batter.

Step 04

In a separate bowl, mix up the flour, salt, and baking powder with a whisk. Slowly stir this into the wet batter. Lastly, fold in the chocolate chips using a spatula till combined.

Step 05

Spread the batter in the pan you prepared earlier. Place in the center of your oven and bake at 325°F for 42 minutes. Check with a toothpick; it should either come out clean or have a few moist crumbs sticking. Let it cool before cutting.

Notes

  1. Use high-quality chocolate bars instead of chips for better outcomes
  2. Baking in a metal pan works best. If you use glass, plan for more baking time
  3. Keep it fresh by storing in an airtight container at room temp for up to 5 days

Tools You'll Need

  • 9x9-inch square metal baking pan
  • Parchment sheet
  • Bowls for mixing
  • Whisk or fork
  • Rubber scraper or spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (butter, white chocolate)
  • Includes eggs
  • Contains wheat (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 299
  • Total Fat: 15 g
  • Total Carbohydrate: 39 g
  • Protein: 3 g