These White Chocolate Brownies bake up pale golden brown with a lightly set top, and a dense, fudgy center that slices cleanly. The melted white chocolate and extra egg yolk create a true brownie texture. They come together in one bowl (no electric mixer needed) and are ready in about 45 minutes.
White Chocolate Brownies Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 30 minutes
- 🍴 Servings: 16
- 🍰 Flavor Profile: Rich, sweet, and buttery with creamy white chocolate and a soft, fudgy texture
- ☕️ Best Served With: A glass of milk, coffee, or topped with vanilla ice cream
- 🧊 Make Ahead?: Yes, they can be stored at room temperature or refrigerated for up to 5 days
Summarize and Save This Content On
I love desserts that feel special but don't require tons of work or dishes, making them ideal for a busy afternoon or last-minute party. I can say with confidence that these white chocolate brownies are one of my go-to treats for a potluck.
The pale top may remind you of blondies, but they're made with all granulated sugar and deliver the texture of a classic, rich brownie with added creaminess from white chocolate.
If you're looking for more white chocolate desserts, you'll love this white chocolate raspberry ice cream and white chocolate cake popcorn.
Why This Recipe Works
- The extra yolks are key to making them fudgy: Too many egg whites can make the batter watery and cakey. Adding extra yolks contributes more fat and moisture for a dense, chewy texture.
- Knowing how to melt the white chocolate chips properly: Many recipes call for a chocolate bar, but if you melt white chocolate chips gently and keep your eye on them, you can still get a smooth result and save some money, too.
- Folding in the flour gets the perfect texture: You'll want to gently fold in the flour into the batter to avoid overmixing it. This will keep your white brownies tender instead of turning into a brick due to too much gluten.
Ingredients
Below are the key ingredients for this white chocolate brownie recipe. They help to get the right texture and flavor.
- Butter: Salted butter saves you a step in this recipe by omitting the need for extra salt. If all you have on hand is unsalted butter, just add ¼ teaspoon of salt to the flour before mixing the brownie batter.
- Eggs + extra egg yolks: I use a combination of whole eggs and extra egg yolks for moisture from the egg whites and richness. The extra yolks help the brownies become dense and fudgy.
- White chocolate chips: Any brand of white chocolate chips will do here, but I recommend Ghirardelli for the best quality. You can use a chopped bar instead, but as long as you melt the chocolate chips slowly, it will work perfectly. I use melted white chocolate chips in this white chocolate cranberry nut fudge, too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
You can get creative with these white brownies because of how neutral white chocolate is. This makes the recipe very flexible for mix-ins and other additions.
- Macadamia: Add ½ cup of chopped macadamia nuts to the brownies for a crunchy texture and buttery flavor. If you like, you can toast them for more depth.
- Cranberry: Fold in ⅓ cup of dried cranberries for pops of tartness and chewiness. It's a classic combination with white chocolate.
- Lemon: Give your white chocolate brownies a spring lift of bright citrus with 1 tablespoon of fresh lemon zest in the brownie batter.
How to Make White Chocolate Brownies
Preheat your oven to 350°F and line your 8x8 baking pan with parchment paper before you get started on the batter for these white chocolate brownies.
Step 1: Combine the eggs and the chocolate mixture. Melt the butter and white chocolate in the microwave. Add the eggs, yolks, and vanilla extract to the mixture and whisk until smooth.
Step 2: Add sugar. Pour in the sugar and mix until combined.
Step 3: Stir in flour. Fold in the flour until there are no dry pockets.
Step 4: Transfer to the pan. Pour the brownie batter into the prepared baking pan and sprinkle more white chocolate chips on top.
Step 5: Bake and cool. Bake them for about 30 minutes or until a toothpick inserted into the center comes out mostly clean. Allow it to cool for only a couple of minutes before you remove it from the pan.
Step 6: Slice and serve. Finally, slice the pan of white brownies into equal squares and enjoy one with a peanut butter shot.
Expert Tips
- Cool the melted chocolate before adding eggs: If you try to add the melted white chocolate to the brownie batter while it's hot, it can scramble the eggs. Allow it to cool for about 2-3 minutes at room temperature before mixing it in to prevent this and keep it smooth.
- Use room-temperature eggs for a smooth batter: Take your eggs out of the refrigerator about 20-30 minutes before you start working on the white chocolate brownies. Cold eggs can make the chocolate seize and clump, so room temperature is ideal. If you forget, don't worry! Place them in a bowl of warm water for about 5 minutes or so, and that will help.
- Allow parchment overhang to make them easier to remove: Using parchment paper in the baking dish will keep the brownies from sticking. Leaving some extra overhang over the edges makes it easier to lift the white brownies out of the pan, so you can slice them more easily.
- Chill before slicing for the cleanest edges: For the cleanest and neatest squares possible, I recommend refrigerating the brownies for about an hour. This will make them a little firmer and easier to cut. Wipe the blade of your knife between slices to prevent excess crumbs.
If you love fudgy brownies and the addition of rich white chocolate, you should also make these white chocolate chunk fudge cookies.
Storage Directions
- Have a scoop of ice cream: The flavor of these white brownies would go perfectly with a scoop of orange creamsicle ice cream or Almond Joy ice cream. Warm the brownie for about 20 seconds to make the ultimate sundae!
- Create a party dessert tray: Include these brownies on a delicious dessert tray for a potluck, bake sale, or any special occasion. Some other tasty dessert bars you could serve with them are almond cookie bars and peanut butter cookie dough bars.
- Drink pairing: Enjoy with a tasty drink like this chocolate cake shot for adults and a salted caramel milkshake for a non-alcoholic option.
- Add seasonal decorations: Top your brownies with frosting and then fun sprinkles and candy, depending on the occasion! Blue or pink sugar for a baby shower, pastel sprinkles for Easter, or red and green M&Ms for Christmas are just some of the examples.
White Chocolate Brownies Recipe FAQs
You can use a toothpick to check doneness and visual cues to determine doneness. When they're done, the edges will look set and begin to pull away from the pan, and the center should lose that glossy, jiggly look. Also, you can check by inserting a toothpick in the middle; it should have only a few moist crumbs instead of wet batter.
It really comes down to texture. Egg whites add more moisture, which can make brownies turn out softer and a little cake-like. Using whole eggs along with extra yolks adds richness and structure without too much liquid. The yolks also add fat, which helps give these brownies that dense, fudgy bite that makes them a winner.
Yes! You can prepare and bake these brownies a day or even two in advance. This ensures they fully cool and set at room temperature, making them even easier to slice and serve. It also deepens the flavor a bit, too.
Of course you can! Double the ingredients, mix as usual, but then transfer it to a 9x13 baking dish. As far as baking time, start checking them around 28 minutes, but they can take longer. Check to see if the top looks set and insert a toothpick into the center if needed.
Keep these white chocolate blonde brownies in an airtight container at room temperature or in the refrigerator for up to 5 days. Add layers of parchment if you stack them to keep them from sticking together. Freeze them for up to 3 months. You can thaw them for a few hours at room temperature or warm them for 30-40 seconds in the microwave.
White Chocolate Brownies
Ingredients
- ½ cup salted butter
- 1 cup white chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup white granulated sugar
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F.
- Combine your butter and chocolate in a large microwave safe dish. Melt the ingredients in the microwave.
- Add the eggs, egg yolks, and vanilla. Whisk the eggs into the melted chocolate mixture until homogenous and then whisk in the sugar.
- Gently whisk in the flour until just combined. Pour your brownie batter into an 8x8 inch baking dish. Bake your brownies for 30 minutes, or until a toothpick comes out of the center of the pan mostly clean.
- Slice, serve, and enjoy!
Notes
- A toothpick is a reliable way to test for doneness, but the white chocolate brownies will also show visual signs. The edges start to pull slightly from the pan, and the center loses its shiny, jiggly appearance.
- If you want bakery-style squares, chill the brownies in the refrigerator for about an hour. The cooler temperature firms them up, so they cut more neatly. Wipe your knife between slices to keep the edges clean.
- The secret to dense, fudgy brownies is balancing moisture. Egg whites add liquid, but extra yolks add fat and richness without thinning the batter. That balance keeps the brownies rich and dense instead of soft and cake-like.
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