White Chocolate Brownies
Let’s clear something up right away — these are not blondies. Blondies don’t have chocolate in the batter. These do. There’s real melted white chocolate folded into the base, which makes them brownies, just in a different shade. When I worked in a bakery, we used to fold white chocolate chunks into the batter. Over time, I realized I actually prefer them without the chunks. The melted chocolate gives you all the flavor, but the texture stays soft and uninterrupted. That’s what makes this version so satisfying.
I’ve made a lot of brownie variations over the years — from Biscoff Brownies to Nutella Brownies and classic brownies — but somehow I didn’t have a true white chocolate brownie on the site. And once I tested this version, I understood why it needed its own space. They’re incredibly smooth, deeply fudgy, and creamy without any chunks interrupting the bite.
Why I love this recipe
They’re simple, but very specific in how they’re built. The best part is that you probably already have all the ingredients in your pantry right now! These brownies have…
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- Real white chocolate in the batter
- A dense, creamy texture
- A shiny, crackly top
- No chunks breaking up the bite
- Made in an easy, one-bowl method
If you love the fudgy center of my Oreo Brownie Blondie Bars, this leans even softer and smoother.
Key ingredients & why I use them
High-quality white chocolate: This matters more than people think. I use real white chocolate with cocoa butter — not candy melts. Callebaut chips or chopped Lindt bars work beautifully. The cocoa butter gives structure and that creamy finish.
Butter: Adds richness and helps create that dense bite.
Granulated sugar: Keeps the crumb tender and, when beaten properly with the eggs, creates that shiny top.
Eggs + extra yolk: I use an extra yolk for added richness. Beating the eggs and sugar thoroughly is what gives the brownies their crinkly surface.
Flour + salt: Just enough flour to hold everything together. I stop mixing as soon as the flour disappears to keep them fudgy.
How to make these brownies
I will show you step-by-step how to make these White Chocolate Brownies. The full ingredients list and instructions can be found below.
Step 1: Start making the batter
Start by melting together the butter and white chocolate in the microwave or over a double boiler.
Add the white sugar, egg yolk, and eggs to the bowl. Beat with the mixer for 4 minutes, until the mixture is lightened in color. This will help the brownies have the crinkly, shiny top.
Step 2: Finish the batter and fold
Then, add the flour and salt. Mix on low or fold with a rubber spatula.
Step 3: Pour into the pan
Pour the white chocolate brownie batter into an 8×8″ baking pan greased and lined with parchment paper. Use a spatula to spread the batter evenly.
Step 4: Bake
Bake in the oven for about 35 minutes. Your oven should be at 350ºF if it’s a regular conventional oven. If your oven runs hot, or if it’s convection or gas, use 325ºF instead.
Bake until the top and edges are browned and set. If you insert a toothpick into the brownies, it should come out clean without any batter stuck to it. Let the brownies cool down before slicing and serving.
Storage & Make Ahead
I store these in an airtight container at room temperature for up to 2 days. They keep well in the refrigerator for up to 6 days and are surprisingly good slightly chilled.
They also freeze beautifully for up to 2 months. I wrap individual squares tightly and thaw overnight in the fridge. Bring them back to room temperature before serving for the softest texture.
Expert Tips
This is where most people go wrong…
- Not beating the eggs and sugar long enough
- Overmixing after adding flour
- Baking until fully dry in the center
- Not pulling them when the center is just set. They continue to cook slightly as they cool.
My most important tip is to use high-quality white chocolate. Don’t use candy melts. Look for chocolate chips such as Callebaut, which have over 20% cocoa butter in them. If you can’t find it, you can use white chocolate bars such as Lindt, and chop it to use in the recipe. This will guarantee the best texture and chewiness, and success in the recipe.
Variations
There are a few ways to make this recipe even more delicious.
- Drizzle the top of the brownies with caramel sauce or melted white chocolate.
- Mix in 1/2 cup of chopped macadamia nuts in the batter before baking.
- Before baking, you can also mix in the batter 1/2 cup of chocolate chips, either white or semi-sweet, or whichever kind you prefer.
- \Serve the brownies with a scoop of ice cream, or with some dulce de leche or nutella spread on top, the flavors go so well together.
If you’re in a fruity mood, try my Strawberry Brownies. Or if you’re in a cookie mood, try my Biscoff Brownies for something more traditional.
FAQ
No. Blondies don’t contain melted chocolate in the batter. These do — which makes them brownies.
Yes, as long as they contain real cocoa butter.
The eggs and sugar likely weren’t beaten long enough.
Yes. Use a 9×13-inch pan and start checking around 30 minutes.
If You’re Actually Looking for Blondies…
If what you really want is a true blondie — brown sugar based, no melted chocolate — then try my Pistachio Blondies or Cinnamon Roll Blondies.
How did it go?
If you make these white chocolate brownies, leave a comment below or tag me on Instagram so I can see them. I always love seeing how they turn out in your kitchen.
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White Chocolate Brownies
Ingredients
White Chocolate Brownie Batter
- 1 1/4 cup chopped white chocolate 212 grams
- 3/4 cup unsalted butter 170 grams
- 1 cup white granulated sugar 200 grams
- 2 large eggs
- 1 large yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255 grams
- 1/4 tsp salt
Instructions
- Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, use 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan.
- To make the batter, mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar, the eggs, and egg yolk to the bowl with the white chocolate mixture. Mix with a whisk, or with a mixer for about 4 minutes on medium high speed, until the batter is light in color.
- Add the vanilla. Stir to combine.
- Add the flour and salt to the bowl, mix on low to combine, or fold with a spatula.
- Pour the batter in the prepared pan. Use a spatula to smooth it out.
- Bake the brownies in the oven for 35 minutes, until the brownies look set around the edges and on top. And a toothpick inserted in the brownies doesn’t come out with gooey batter stuck on it.
- If the brownies are browning too much on top, but the middle isn’t cooked yet, cover with aluminum foil to finish baking.
- Remove the brownies from the oven.
- Let them cool down.
Storage
- Store the brownies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.
Hi there may I know the size of the pan? Thanks!
You can use an 8×8 or a 9×9.
Loved it! Made it three times already
Que delícia essa receita! Adorei!