Name: White Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings
Cuisine: American
Ingredients: 8 oz (225g) white chocolate, chopped; ½ cup (115g) unsalted butter, cut into pieces; ¾ cup (150g) light brown sugar, packed; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1 cup (125g) all-purpose flour; ¼ teaspoon salt; ½ cup (85g) white chocolate chips or chunks (optional, for extra gooeyness)

These White Chocolate Brownies are absolutely dreamy-think fudgy, buttery squares with a decadent white chocolate twist! Every bite melts in your mouth with rich, creamy sweetness and a chewy, moist texture that rivals the very best classic brownies.

What sets these bars apart? Pure white chocolate is melted right into the batter, giving an ultra-rich flavor you won't find in ordinary blondies. Plus, this recipe is so simple-no mixers or fancy steps required, just easy stirring and baking!

These brownies are perfect for bake sales, holiday cookie trays, or whenever you need a crowd-pleasing dessert that goes above and beyond. They're also a hit at family gatherings and make an amazing after-dinner treat with coffee or ice cream.

Inspired by my own quest for a bakery-style white chocolate brownie, this recipe has been a personal favorite for years. I'm so excited to share it with you!

White Chocolate Brownies on a white plate, gooey texture shown

Why You'll Love This Recipe

Irresistibly fudgy texture with a creamy bite in every square
Super easy to make-just melt, stir, and bake (no mixer needed!)
Intense white chocolate flavor that's rich, not too sweet
Crowd-pleasing and perfect for any special occasion

Key Ingredients for White Chocolate Brownies

See recipe card below for full list of measurements, ingredients, and instructions.

White Chocolate

White chocolate is the star of the show here, bringing a luscious and creamy sweetness that's both delicate and decadent. Choose a good-quality white chocolate bar (not chips) for the smoothest melt and best flavor. Chop it finely so it melts evenly. In a pinch, you can use white chocolate chips, but bars melt better and make the brownies extra rich.

Unsalted Butter

Butter gives these brownies their signature dense, moist crumb and buttery finish. Make sure to use unsalted butter to control the saltiness of the final bars. For maximum flavor, melt the butter gently with the white chocolate-it also helps create that classic crackly brownie surface.

Brown Sugar

Brown sugar adds a lovely caramel note and makes the brownies extra moist. You can use light or dark brown sugar depending on your preference: light for a sweeter, more delicate flavor, or dark for a deeper molasses taste. If needed, sub with half white and half brown sugar for a balanced sweetness.

All-Purpose Flour

Flour provides just enough structure to hold the brownies together while keeping them chewy and soft. Spoon and level the flour for accuracy. If you prefer a gluten-free option, a good-quality 1:1 gluten-free flour blend works well-expect slightly more crumbly bars.

Eggs

Eggs bind everything while ensuring the bars stay rich and fudgy rather than cakey. Be sure to bring them to room temperature before mixing so they blend smoothly. Need an egg-free version? Try a flaxseed "egg" or your favorite egg replacer, understanding the brownies may be less rich.

White Chocolate Brownies cooking process

Instructions for White Chocolate Brownies

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan & Oven

Begin by preheating your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later. Lightly grease the paper as well.

Melt the White Chocolate & Butter

In a microwave-safe bowl, combine the chopped white chocolate and butter. Microwave in 30-second bursts, stirring after each, until both are melted and smooth (about 1-2 minutes). You can also do this gently over a double boiler if you prefer. Let the mixture cool for about 5 minutes.

Whisk Wet Ingredients

Add the brown sugar to the melted chocolate-butter mixture and whisk until smooth and glossy. Next, add the eggs one at a time, whisking well after each addition until the batter is pale and thick. Stir in the vanilla extract.

Add Dry Ingredients

Gently fold in the flour and salt using a spatula, mixing until just combined. Don't overmix-the batter should be thick and glossy. If using, fold in the extra white chocolate chips or chunks for extra bursts of gooey goodness.

Bake and Cool

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 28 to 32 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (don't overbake-these are best fudgy!).

Let the brownies cool completely in the pan, then lift them out using the parchment overhang. Cut into 9 generous squares and enjoy!

Recipe Variations

Add Raspberries or Blueberries

For a fruity burst, fold in ½ cup fresh raspberries or blueberries with the batter just before baking. The tartness pairs beautifully with the sweet white chocolate and adds stunning color.

Make It Gluten-Free

Swap the all-purpose flour with a 1:1 gluten-free baking blend. The brownies will be just as delicious, though they may be slightly more delicate. Be sure not to overbake for maximum fudginess.

Nutty Crunch

Stir ½ cup chopped toasted macadamia nuts, pecans, or walnuts into the batter for extra crunch and flavor. Macadamias, in particular, are classic with white chocolate!

Citrus Twist

Zest a lemon or orange and mix it into the wet ingredients for a bright, zingy lift. This is a simple way to make your brownies feel fresh and unique.

Vegan Option

Swap butter for vegan margarine and use two flaxseed eggs (2 tablespoon ground flaxseed + 6 tablespoon water, mixed and rested) instead of regular eggs. Use vegan white chocolate for a fully plant-based treat!

Serving Suggestions

Serve these White Chocolate Brownies on their own for a heavenly treat, or dress them up with a scoop of vanilla ice cream and a drizzle of berry sauce for dessert perfection. Sprinkle with extra chopped white chocolate or a dusting of powdered sugar for an elegant finish. They also pair wonderfully with fresh fruit or whipped cream for special occasions!

Storage and Reheating

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days (they'll stay extra fudgy chilled!). To freeze, wrap individual squares tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 10-15 seconds to restore their gooey texture.

Frequently Asked Questions About White Chocolate Brownies (FAQ)

Q: Can I use white chocolate chips instead of a bar?

A: Yes, although bars melt more smoothly and give the richest flavor, white chocolate chips will work in a pinch-just be sure to stir well so the mixture is silky.

Q: How can I tell when my brownies are done baking?

A: The edges should look set and a toothpick inserted in the center should come out with just a few moist crumbs. Be careful not to overbake-fudgy is best!

Q: Can I double the recipe for a larger crowd?

A: Absolutely! Double all ingredients and bake in a 9x13-inch pan. The baking time may increase slightly; start checking for doneness at 32-35 minutes.

Thanks for joining me to make these incredible White Chocolate Brownies! They're buttery, rich, and just the right amount of gooey-perfect for any occasion. I can't wait for you to try them. If you make this recipe, please leave a comment and rating below-I'd love to hear how they turned out for you!

★★★★★ 4.80 from 186 ratings