These decadent White Chocolate Brownies are for real! These are so perfect for holidays, birthdays, New Year's or any kind of celebration when you are just craving white chocolate and chewy brownies together! You won't believe how moist and fudgy these are!

About White Chocolate

The key to making the best white chocolate brownie recipe is using a good quality white chocolate that has at least 30 percent cocoa butter for the best results. Since it’s not real chocolate, it doesn’t melt as easy as milk or dark chocolate. It has a lower melting point, so white chocolate will burn at 110 F, while darker forms of chocolate melt at 115 F.

Once white chocolate warms up and begins to melt, any other liquid will make it seize and become lumpy. To avoid this, add any flavoring, shortening or butter, or color extracts to the white chocolate before melting.

Use Guittard's, Lindt or Ghiradelli's White Chocolate Baking Bar, chocolate chips or chocolate wafers. If you’re using white chocolate from a bar or from bulk pieces, use a sharp kitchen knife to cut it into small bits, roughly ¼” each.

Choose to melt the white chocolate in the microwave or stovetop.

Ingredients You Need

all purpose flour
salt
baking powder
eggs
granulated sugar
brown sugar
canola oil
vanilla extract
good quality white chocolate
unsalted butter

How to Make White Chocolate Brownies

Preheat oven to 350 degrees F. Grease a 9x13 baking pan and line with parchment paper, set aside.
In a small bowl, whisk together the flour, salt &, baking powder.
In a large bowl, whisk together the eggs, sugars, oil and vanilla.
Place the white chocolate and butter in a microwaveable bowl and melt chocolate mixture in 30 second increments until completely melted, approximately 2 minutes. (Can also melt on stovetop over low heat , whisking frequently, until completely melted and smooth in a small heavy-bottom saucepan.
Slowly add white chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour mixture and stir with spatula until just combined.
Pour batter into prepared pan and bake for 28-32 minutes, until sides of brownies have set, the top is starting to crackle and look glossy. Brownies are done when the toothpick comes out with a few moist crumbs still clinging. It's okay for the pick to look moist, but if you see wet batter, keep baking.
Transfer pan to a wire rack and let cool completely.
Use parchment to lift out brownies.
Cut into bars and serve.
Store brownies in an airtight container at room temperature for up to 2 days.

More Fun Options!

Add some colorful sprinkles to the white chocolate brownie batter recipe for holiday and birthday pizzazz! Add some mini chocolate chips or some white chocolate chips as well for some extra chocolate love! Shredded coconut or walnuts would also be excellent in these!

Feel free to add a swirl of vanilla buttercream and some sprinkles or add some drizzles of melted white chocolate to the top. Make your own frosting or grab a tub of pre-made frosting if you love frosted brownies.

This White Chocolate Brownie recipe is so fun to eat and simple to make! The texture is more like brownies, not blondies, so if you want some blondies with white chocolate, you may enjoy these Holiday Cranberry White Chocolate Blondies or these White Chocolate Blueberry Blondies! Enjoy!

More Cookies, Brownies & Bars!

White Chocolate Brownies

Kim Lange

White Chocolate Brownies are for real! These are so perfect for holidays, birthdays, New Year's or any kind of celebration when you are just craving white chocolate and brownies!

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Course Dessert

Calories

Ingredients

2 cups all purpose flour
¼ teaspoon salt
½ teaspoon baking powder
5 large eggs room temperature
1 ½ cups granulated sugar
½ cup brown sugar
¼ cup canola oil
1 tablespoon vanilla extract
8 oz good quality white chocolate
½ cup unsalted butter room temperature

Instructions

Preheat oven to 350 degrees F. Grease a 9x13 baking pan and line with parchment paper, set aside.
In a small bowl, whisk together the flour, salt &, baking powder.
In a large bowl, whisk together the eggs, sugars, oil and vanilla.
Place the chocolate and butter in a microwaveable bowl and melt chocolate mixture in 30 second increments until completely melted, approx 2 minutes. (Can also melt on stovetop over low heat , whisking frequently, until completely melted and smooth in a small heavy-bottom saucepan.
Add white chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour mixture and stir with spatula until just combined.
Pour batter into prepared pan and bake for 28-32 minutes, until sides of brownies have set, the top is starting to crackle and look glossy. Brownies are done when the toothpick comes out with a few moist crumbs still clinging. It's okay for the pick to look moist, but if you see wet batter, keep baking.
Transfer pan to a wire rack and let cool completely.
Use parchment to lift out brownies.
Cut into bars and serve.
Store brownies in an airtight container at room temperature for up to 2 days.

Keyword brownies, white chocolate

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