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These White Chocolate Brownies have a rich and fudgy texture with crinkle tops. Quick and easy to make, this white brownie recipe is also healthier. Say hi to your new favorite dessert!
Chocolate lovers, raise your hand! I’ll go first and raise both. I love chocolate, but only if it is extra dark or white. When it comes to chocolate, I accept no compromise. That’s why after so many dark chocolate brownie recipes such keto brownies and banana brownies, I had to make chocolate brownie with white chocolate. Rich and fudgy, this is probably ones of my favorite dessert ever. It’s perfect to satisfy my sweet tooth without too much guilt. Because my version is a bit healthier than most other recipes out there.
You’ll love this easy white chocolate brownie recipe. It’s quick and easy to make with simple ingredients, plus it can be customized to your own likings. From macadamia white chocolate brownies to a sugar-free version, the options are literally endless. After baking, your white brownies will be so delicious. Sweet just enough, but not too sweet, with a fudgy texture and crinkle tops.
Are white chocolate brownies the same as blondies?
Many people see a white brownie and think that it’s a blondie. Nothing more wrong than this, white chocolate brownies and blondies are not the same thing. While the recipe for white brownies requires melted chocolate, blondies do not contain any chocolate, if not the chips on top. Once again, although they look very similar, the two desserts are completely different. But one thing is sure, they’re both addictively delicious!
Recipe ingredients
This white chocolate brownie recipe is incredibly simple. It requires just a handful of basic ingredients, all of which can easily be replaced. Make sure you read further for more details and all my recommendations.
- Eggs. Two large eggs help bind the batter and make these brownies richer in taste. For a vegan dessert, you can swap them out for two flaxseed eggs.
- Butter. I recommend unsalted butter, but you can also use salted butter. In this case, reduce the amount of salt or skip it completely. Dairy butter can be substituted with nondairy butter, or with melted coconut oil.
- White chocolate. Choose high quality white chocolate, my favorite is Lindt. And if you’re trying to cut sugars, melt sugar-free white chocolate instead.
- Flour. The best white chocolate brownies are made with all purpose flour, it gives them the perfect fudgy texture. You can replace with wholewheat flour, oat flour or almond flour. They won’t come out as fudgy, but they will still taste delicious.
- Granular sweetener. Use regular white sugar, or replace with brown sugar or coconut sugar for healthier white cake brownie. Sugar-free sweeteners such as erythritol or monk fruit will also work.
- Vanilla extract. A teaspoon vanilla extract is a must, it adds a delicate sweet flavor that perfectly matches with white chocolate.
- Salt. Sea salt balances the sweetness level and enhances all the good chocolate flavors.
How to make white chocolate brownies
Step 1: Melt the chocolate. First of all, cut the white chocolate into chunks and transfer to a microwave-safe bowl with butter; place in the microwave and cook until completely melted. This should take about 1 minute and 30 seconds to 2 minutes. As an alternative, you can melt using the Bain-Marie method.
Step 2: Make white chocolate brownie batter. In a large mixing bowl, beat the eggs with sugar, vanilla extract and salt. Add the melted chocolate mixture, give it a stir until creamy then mix in flour and baking powder. Using a fork or spatula, stir to combine into a brownie batter. If desired, you can now fold in some more chocolate chips.
Step 3: Bake the brownies. Transfer the batter to a prepared brownie pan and bake in hot oven for 18 to 25 minutes. Bake for less time if you want a fudgy texture or bake for longer for cake-y brownies.
Recipe tips
Congratulations, if you’ve read until now you’re almost ready to bake. But before you roll up your sleeves and start cooking, there are a couple of tips and tricks that I still want to give you. Read carefully and you’ll learn how to make the very best brownies with white chocolate!
- Use high quality chocolate. The main character of this dessert is white chocolate, so you’d better use a good one. Choose a high quality product, don’t go cheap on chocolate or it will ruin the flavor. My two recommendations are Lindt and Ghirardelli white chocolate.
- Experiment with mix-ins. Customize your dessert with extra ingredients such as pecans, walnuts, almonds or a combination of white and dark chocolate chips. Macadamia white chocolate brownies are my favorite.
- Don’t overmix batter. Mix the brownie batter until all ingredients are just combined, as overmixing may lead to a denser, though texture.
- Don’t over bake. For fudgy middles and crinkle tops, it is important that you do not over bake the brownies. They should be ready after about 20 minutes, or when a toothpick inserted into the center comes out clean. Don’t worry if your brownies are still a bit soft, they’ll get firmer after cooling down.
- Let cool before eating. For the best taste and texture, make sure you let the dessert cool completely before slicing and eating. If you attempt to cut hot brownies, they may be excessively crumbly and break.
FAQ – Frequently asked questions
First let the white cake brownie cool completely in the baking pan. To best preserve taste and texture, leftovers shall be stored in an airtight container. At room temperature, they will last for a maximum of 3 days; in the fridge they’ll keep fresh for up to 5 days.
Yes, both dark chocolate and white chocolate brownies freeze very well. After they have cooled, pack the brownies in zipper bags and freezer for up to 3 months. When it’s time to serve, remove from the freezer and bake for a couple of minutes until warm and fudgy.
To make sugar free white brownies replace regular sugar with a keto granular sweetener and use sugar free white chocolate.
To make vegan white chocolate brownies, substitute eggs with flaxseed eggs, dairy butter with dairy-free alternatives and use vegan chocolate.
More brownie recipes
- Black bean brownies
- 3 ingredient banana brownies
- Keto brownies
- Chickpea brownies
- Greek yogurt brownies
White Chocolate Brownies
Ingredients
- 90 grams (3.2 oz.) white chocolate
- 60 grams (¼ cup) butter
- 2 eggs, at room temperature
- 120 grams (½ cup 1 tbsp) granular sweetener, regular sugar, brown sugar or coconut sugar
- 120 grams (1 cup) all purpose flour
- ½ tsp baking powder
- ¾ tsp vanilla extract
- ¼ tsp salt
- white chocolate chips, optional
Instructions
- Preheat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
- Cut the white chocolate into chunks and transfer to a microwave-safe bowl with butter; place in the microwave and cook until completely melted. This should take about 1 minute and 30 seconds to 2 minutes. As an alternative, you can melt using the Bain-Marie method.
- In a large mixing bowl, beat the eggs with sugar, vanilla extract and salt. Add the melted chocolate mixture, give it a stir until creamy, then mix in flour and baking powder. Using a fork or spatula, stir to combine into a brownie batter. If desired, you can now fold in some more chocolate chips.
- Transfer the batter to a prepared brownie pan and top with white chocolate chips, if you desire.
- Bake in hot oven for 18 to 25 minutes – bake for less time if you want a fudgy texture or bake for longer for cake-y brownies.
