Name: White Chocolate Brownie Recipe
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Cuisine: American
Ingredients: 8 oz white chocolate bars, chopped; 3/4 cup unsalted butter, chopped into small cubes; 2 eggs; 2 egg yolks; 1 1/4 cups granulated white sugar; 1 tbsp vanilla extract; 1 3/4 cups all-purpose flour, spooned and leveled; 3/4 tsp salt

Jump to Recipe· 4.4 from 9 reviews

If you’re anything like me and have a soft spot for the sweet and creamy magic of white chocolate, then you’re going to fall head over heels for this White Chocolate Brownie Recipe. It’s not your typical fudgy, dark-chocolate brownie—these beauties bring a rich, buttery white chocolate flavor that’s silky and satisfyingly sweet. Trust me, once you try this recipe, you’ll keep coming back to it whether it’s for a special occasion or just a well-deserved treat any day of the week.

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Why This Recipe Works

High-Quality White Chocolate: Using good-quality bars melts smoothly, giving you creamy, luscious brownies.
Balanced Sweetness: The sugar and white chocolate combo hits just the right level – not too sweet, not too subtle.
Simple Technique: Few ingredients, straightforward steps, but results that feel gourmet.
Texture Perfection: These brownies have a delicate, tender crumb thanks to the extra egg yolks and butter.

White Chocolate Brownie, white chocolate brownie recipe, creamy white chocolate brownies, easy white chocolate dessert, rich white chocolate treats - The image shows several square blondie bars arranged closely on brown parchment paper placed on a white marbled surface. Each blondie has a light golden-brown crust with a cracked, almost shiny top that gives a slightly wrinkled texture. The edges of the bars are a bit darker, showing a firmer and crisp look. Scattered around the blondies are some white chocolate chips, with a small white bowl filled with more of the chips in the upper right section of the image. The overall tone is warm and inviting with a clear focus on the smooth, cracked texture of the blondie tops. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this White Chocolate Brownie Recipe plays a crucial role in delivering that decadent, chewy texture and melt-in-your-mouth flavor. Picking the right white chocolate and balancing the butter and eggs is key, so let’s walk through what you need and why.

White chocolate bars: I always reach for high-end bars like Lindt or Ghirardelli because they melt evenly and taste so much richer than chips.
Unsalted butter: Gives the brownies a velvety texture and lets you control how salty they get.
Eggs and extra yolks: Adding extra yolks makes the brownies super tender and adds richness.
Granulated sugar: Sweetens without overpowering; I stick to white sugar here for that classic balance.
Vanilla extract: The subtle vanilla lifting the natural flavors of white chocolate.
All-purpose flour: Provides the structure — spoon and level to keep your brownies light, not dense.
Salt: A pinch of salt really enhances the sweetness and rounds out the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

While I adore this classic version of the White Chocolate Brownie Recipe, I love throwing in little twists to keep it interesting — maybe you will too! Don’t hesitate to make it your own by adding nuts or a splash of citrus zest.

White Chocolate & Raspberry Swirl: I once folded in fresh raspberry puree for a tangy burst that paired beautifully with the creamy white chocolate.
Nutty Upgrade: Chopped macadamia nuts or pistachios give a lovely crunch and complement white chocolate so well.
Gluten-Free Switch: Use a blend of almond and coconut flour if you’re avoiding gluten—just be mindful of texture adjustments.
Extra Vanilla or Almond Extract: A tiny dash amps up the flavor for more complexity if you’re feeling fancy.

Step-by-Step: How I Make White Chocolate Brownie Recipe

Step 1: Prep and Melt Your Chocolate Mixture

First things first, preheat your oven to 325°F (165°C). I like to lightly grease my 9×9 pan and often line it with parchment paper — it makes lifting out those brownies a breeze. Then, melt the chopped white chocolate and butter together using a double boiler on medium-low heat, stirring constantly. This slow melting ensures your chocolate stays smooth without burning or seizing, and your brownies will turn out silky every time.

Step 2: Whisk Eggs, Yolks, Sugar & Vanilla Into a Dreamy Base

While the chocolate cools just a bit, whisk together the eggs, extra yolks, granulated sugar, and vanilla in a large bowl. I usually grab my hand mixer for this part to get a pale, smooth mixture that helps create that delicate brownie crumb.

Step 3: Combine Wet & Dry Ingredients Gently

Pour your melted white chocolate and butter mixture into the egg mixture and whisk it until everything is silky and combined. Then carefully fold in the flour and salt with a spatula — don’t overmix here! Just enough to bring it together will keep your brownies tender instead of tough.

Step 4: Bake Until Perfectly Set

Pour the batter into your prepared pan and smooth the surface with a mini offset spatula or the back of a spoon. Pop the pan into the oven and bake for about 29-33 minutes. You want them just set so they hold together but still feel fudgy inside. Let the brownies cool completely in the pan on a wire rack before slicing.

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Pro Tips for Making White Chocolate Brownie Recipe

Double Boiler Patience: Don’t rush melting the chocolate—slow and steady keeps it silky without scorching.
Don’t Overmix Dry Ingredients: Folding flour gently ensures your brownies stay tender, not cakey or dense.
Watch the Bake Time: I test with a toothpick at 29 minutes for slight moist crumbs; overbaking dries them out.
Use Parchment for Easy Removal: It lets you lift the entire batch out cleanly, helping your squares stay picture-perfect.

How to Serve White Chocolate Brownie Recipe

Garnishes

I love frosting these brownies lightly with a dusting of powdered sugar or adding a few fresh raspberries on top to cut the sweetness with a bit of tartness. For something extra indulgent, a drizzle of melted dark chocolate or toasted coconut flakes really amps it up.

Side Dishes

This recipe pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. Fresh berries on the side add a fresh contrast that makes the whole experience feel a little lighter and fancy.

Creative Ways to Present

For a special occasion, I’ve served these brownies cut into bite-sized squares, stacked on a tiered stand with some gold leaf accents and edible flowers — a total crowd-pleaser! Layering them with raspberry jam between slices makes an unexpected white chocolate brownie cake that always wows friends.

Make Ahead and Storage

Storing Leftovers

These brownies keep beautifully stored in an airtight container at room temperature for up to 3 days. I’ve found that the texture actually improves a little as the flavors meld overnight, so feel free to bake them a day in advance!

Freezing

Wrap leftover brownies tightly in plastic wrap and then foil before freezing. They freeze well for up to 2 months. When you’re ready, thaw them overnight in the fridge — just like magic, they taste freshly baked.

Reheating

I usually warm single servings in the microwave for 10-15 seconds to get that melty, fresh-from-the-oven vibe. Avoid reheating for too long as white chocolate can seize if heated excessively.

FAQs

Can I use white chocolate chips instead of bars for this recipe?

While you can use white chocolate chips, I highly recommend bars (like Lindt or Ghirardelli) because they melt more smoothly and provide a creamier texture in your brownies. Chips have stabilizers that might affect the melt and final consistency.
Why add extra egg yolks to this White Chocolate Brownie Recipe?

Extra yolks add richness and create a fudgier, more tender bite. They help bind the ingredients while keeping the texture soft and luxurious, which is perfect for balancing the sweetness of white chocolate.
How do I know when my white chocolate brownies are done baking?

Bake until the edges are set but the center still has a slight wobble. You can insert a toothpick; it should come out with moist crumbs, not wet batter. Overbaking will dry them out, so keep a close eye near the 29-minute mark.
Can I add mix-ins to the white chocolate brownie batter?

Absolutely! Nuts like macadamia or pistachios, dried cranberries, or even chunks of your favorite white chocolate can add lovely textures and flavor pops. Just fold them in gently before baking.

Final Thoughts

This White Chocolate Brownie Recipe holds a special place in my heart because it’s both simple to make and always turns heads. It’s a sweet indulgence that feels elegant enough for celebrations but easy enough for a midweek pick-me-up. I can’t wait for you to try it and enjoy those perfectly creamy, melt-in-your-mouth squares that I keep dreaming about. Seriously, grab that white chocolate and let’s get baking — your new favorite brownie is just a whisk away!

White Chocolate Brownie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 9 reviews

Author: Amanda
Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
Yield: 16 brownies
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Delight in the rich and creamy texture of these decadent White Chocolate Brownies. Made with high-quality white chocolate and a perfect balance of sweetness, these brownies are a subtle twist on the classic dessert ideal for any occasion.

Ingredients

Chocolate & Butter

8 oz white chocolate bars, chopped
3/4 cup unsalted butter, chopped into small cubes

Wet Ingredients

2 eggs
2 egg yolks
1 1/4 cups granulated white sugar
1 tbsp vanilla extract

Dry Ingredients

1 3/4 cups all-purpose flour, spooned and leveled
3/4 tsp salt

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Instructions

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit. Lightly grease a 9×9 inch baking pan or line it with parchment paper for easy removal of the brownies.
Melt Chocolate and Butter: In a double boiler over medium-low heat, melt the chopped white chocolate and cubed unsalted butter together, stirring continuously until the mixture is smooth. Remove from heat.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until pale and smooth. An electric mixer on high speed can be used for better ease and consistency.
Combine Chocolate Mixture: Pour the melted white chocolate and butter mixture into the wet ingredients and whisk until fully combined and smooth.
Add Dry Ingredients: Gently fold in the all-purpose flour and salt using a rubber spatula just until the batter is combined—avoid overmixing to keep the brownies tender.
Prepare for Baking: Pour the batter into the prepared baking pan and smooth the surface with a mini offset spatula or the back of a spoon.
Bake: Bake in the preheated oven for 33 minutes until the brownies are set and a toothpick inserted in the center comes out with moist crumbs.
Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Run a butter knife around the edges to loosen, then invert the brownies onto a cutting board. Cut into 16 squares and serve.

Notes

Use high-quality white chocolate bars for the best flavor and texture—brands like Lindt or Ghirardelli are recommended.
Line the baking pan with parchment paper to ensure easy removal and clean edges.
Do not overmix the batter once the flour is added to keep the brownies moist and tender.
Check the brownies starting at 30 minutes for doneness to avoid overbaking; the center should be just set but moist.
Storage: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.