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
Scale
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
