White Chocolate Brownie Squares Recipe
If you’re on the hunt for a sweet treat that’s a little different but absolutely irresistible, this White Chocolate Brownie Squares Recipe is going to be your new go-to. These brownies are delightfully rich and creamy with that melt-in-your-mouth white chocolate flavor that feels so indulgent—perfect for sharing or just treating yourself. Stick around, because I’ll walk you through every step, share some tricks I’ve learned, and give you ideas on how to make these squares your own.
Why This Recipe Works
- Creamy Texture: Melting white chocolate with butter creates a luxuriously soft brownie base.
- Balanced Sweetness: The granulated sugar provides sweetness without overpowering the delicate white chocolate flavor.
- Perfect Chewiness: Using both whole eggs and extra egg yolks adds moisture and tender chewiness.
- Simple Ingredient List: Only a handful of pantry staples come together for an impressive dessert you can whip up anytime.
Ingredients & Why They Work
All the ingredients here combine to create those luscious, creamy, and tender brownie squares that feel so special. And while the list is simple, quality is key—especially the white chocolate. You’ll really see the difference.
- High quality white chocolate bars: I always use real white chocolate bars like Lindt or Ghirardelli, rather than chips, because they melt smoother and taste richer.
- Unsalted butter: Adding butter brings richness and moisture; unsalted butter lets you control the salt level precisely.
- Eggs plus egg yolks: Extra yolks contribute to the fudgy, creamy texture I adore in these brownies.
- Granulated white sugar: Standard, simple sweetness that balances out the richness without bitterness.
- Vanilla extract: A splash lifts and deepens flavor—always worth the small addition.
- All-purpose flour: Gives the structure and chewiness; spooning and leveling avoids dense brownies.
- Salt: Just a touch to bring out the sweetness and enhance the chocolate flavor.
Tweak to Your Taste
I love that this White Chocolate Brownie Squares Recipe is a great canvas for your baking creativity. Depending on your mood and pantry, you can personalize it to suit your cravings or dietary needs—trust me, it doesn’t compromise that rich, creamy essence.
- Add-ins: I’ve added toasted macadamia nuts before for a little crunch, and it was incredible—adds a lovely texture contrast that’s unexpected.
- Dairy-Free Option: Try coconut oil instead of butter and be sure to pick a dairy-free white chocolate for a vegan-friendly twist, though the texture will be slightly different.
- Flavor Boost: A pinch of citrus zest, like orange, can brighten the flavor beautifully without overpowering that creamy sweetness.
Step-by-Step: How I Make White Chocolate Brownie Squares Recipe
Step 1: Prep Your Pan and Oven
First things first—preheat your oven to 325°F (165°C). Then lightly grease a 9×9 inch baking pan, or better yet, line it with parchment paper to make releasing the brownies a breeze after baking. This little step saves you from the “stuck-to-the-pan” heartbreak.
Step 2: Melt Butter and White Chocolate
Using a double boiler, melt the butter and chopped white chocolate together over medium-low heat. Stir gently and continuously so the mixture stays smooth and doesn’t scorch. Once melted, remove from heat and let it cool slightly—too hot and it could scramble the eggs later.
Step 3: Whisk Eggs, Sugar, and Vanilla
In a large bowl, whisk the eggs, egg yolks, granulated sugar, and vanilla extract either by hand or with an electric mixer until the blend turns pale and smooth. This step helps incorporate air and sets you up for that perfect brownie texture.
Step 4: Combine Chocolate Mixture with Eggs
Pour that gorgeous melted white chocolate and butter combo into your egg mixture, then whisk gently but thoroughly until everything is smooth and combined. You’re almost there!
Step 5: Fold in Flour and Salt
Use a rubber spatula to fold the flour and salt into your wet ingredients. Be careful not to overmix here—you want to combine just until the flour is incorporated to keep those brownies tender and fudgy.
Step 6: Bake and Cool
Spread the batter evenly in your prepared pan. I like using a mini offset spatula—it makes the surface nice and smooth. Bake for 29 to 33 minutes; watch for the edges to set but the center still looking a tiny bit soft for that ideal moist bite. Once out of the oven, let the brownies cool completely on a wire rack before cutting.
Pro Tips for Making White Chocolate Brownie Squares Recipe
- Use Real White Chocolate Bars: White chocolate chips often contain stabilizers that keep them from melting smoothly, so choose quality bars you chop yourself.
- Don’t Overbake: Pull the brownies out when the edges are set but the center still jiggles slightly—you’ll avoid dryness and keep them fudgy.
- Gentle Folding: Folding flour in with a spatula instead of mixing vigorously keeps gluten development minimal for tender squares.
- Cooling Is Key: Let the brownies cool fully before slicing; warm brownies are prone to breaking apart or sticking to the pan.
How to Serve White Chocolate Brownie Squares Recipe
Garnishes
I often dust the top with a light sprinkle of powdered sugar for a simple, elegant look. Sometimes I’ll add some finely chopped pistachios or a drizzle of dark chocolate to create contrast in flavor and texture. Fresh berries on the side also work wonders to cut through the richness.
Side Dishes
Pairing these White Chocolate Brownie Squares with fresh whipped cream or a scoop of vanilla bean ice cream turns them into a dreamy dessert experience. For a party, they’re great alongside a cup of your favorite coffee or tea to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve arranged these brownie squares in a pretty stacked pyramid on a cake stand and garnished the plate with edible flowers and mint leaves. You could also cut smaller bite-sized squares and serve on pretty trays with assorted nuts and chocolate drizzles for a lovely dessert buffet.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store leftover brownie squares in an airtight container at room temperature for up to 3 days. They stay moist and tasty without drying out, making them perfect to prepare in advance for gatherings.
Freezing
I’ve frozen these brownies before by wrapping individual squares tightly in plastic wrap and then placing them in a freezer-safe bag. When thawed in the fridge overnight, their texture is just as good as fresh—great for making ahead or saving some for later cravings.
Reheating
To reheat, I gently warm them in the microwave for about 15-20 seconds—just enough to bring back that soft, melty sensation without drying them out. I avoid reheating too long because the delicate white chocolate can become grainy if overheated.
FAQs
-
Can I use white chocolate chips instead of bars for this recipe?
You can, but I recommend using high-quality white chocolate bars because chips often contain stabilizers that prevent them from melting as smoothly. Using bars chopped by hand results in a better texture and more even melting.
-
How do I know when the brownies are done baking?
Look for set edges and a center that still jiggles slightly when you gently shake the pan. If you insert a toothpick, it should come out with a few moist crumbs, not wet batter. This ensures fudgy, moist brownies rather than dry ones.
-
Can I substitute all-purpose flour for gluten-free flour?
You can try a 1-to-1 gluten-free flour blend, but results may vary. Because texture depends on gluten development, gluten-free versions might be slightly less chewy. Adding a binder like xanthan gum if your blend doesn’t contain it can help.
-
What’s the best way to cut these brownies cleanly?
Using a sharp knife warmed slightly with hot water and wiped dry before each cut can make a huge difference. This helps prevent sticking and keeps edges neat and smooth.
-
Can I add mix-ins like nuts or dried fruit?
Absolutely! Toasted nuts like macadamias or pecans add a lovely crunch, and dried fruit can offer a chewy contrast. Just fold them in gently after adding the flour to keep distribution even.
Final Thoughts
This White Chocolate Brownie Squares Recipe has quickly become one of my favorites because it’s both simple and feels a bit fancy, all at once. Whether you’re baking for a special occasion or just a weekday treat, the creamy texture and balanced sweetness never fail to impress. Give it a try—you’ll be thanking me (and yourself!) later.
Print
White Chocolate Brownie Squares Recipe
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously rich and creamy white chocolate brownies made with high-quality white chocolate and a buttery batter, baked to perfection with a soft, fudgy texture and a subtle vanilla flavor. Perfect for dessert or a sweet treat.
Ingredients
Chocolate and Butter
- 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
Wet Ingredients
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 1 tbsp (15 ml) vanilla extract
Dry Ingredients
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
Instructions
- Preheat and prepare pan: Preheat the oven to 325 degrees Fahrenheit. Lightly grease a 9×9 inch baking pan and set aside, or line it with parchment paper for easier removal of the brownies.
- Melt white chocolate and butter: In a double boiler over medium-low heat, melt the chopped white chocolate and cubed unsalted butter together, stirring continuously to ensure even heating. Remove from heat once melted and smooth.
- Mix eggs and sugar: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until pale and smooth. Using an electric mixer on high speed makes this step easier and achieves a light texture.
- Combine chocolate mixture: Pour the melted white chocolate and butter mixture into the egg mixture and whisk until well combined and smooth.
- Fold in dry ingredients: Using a rubber spatula, gently fold in the all-purpose flour and salt until just combined, being careful not to overmix to maintain the brownies’ fudgy texture.
- Transfer batter to pan: Pour the batter into the prepared 9×9 pan. Smooth the top evenly using a mini offset spatula or the back of a spoon.
- Bake brownies: Bake in the preheated oven for 33 minutes until set but still moist in the center. Avoid overbaking to keep the brownies chewy and soft.
- Cool and cut: Remove the brownies from the oven and cool completely in the pan on a wire rack. Once cool, loosen the edges using a butter knife, invert the pan to release the brownies, then cut into 16 squares and serve.
Notes
- Use high-quality white chocolate bars rather than chips for the best flavor and texture.
- Line the baking pan with parchment paper to make removing the brownies easier and cleaner.
- Do not overmix after adding flour to preserve the fudgy texture of these brownies.
- Baking time can vary slightly by oven; check doneness at 30 minutes and avoid overbaking.
- Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (approx. 1/16 of batch)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
