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
Scale
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
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.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 85 mg
