We love a good dessert at our house, and always like having loads of options to choose from for hosting, parties and holidays.
Today’s recipe is one of the go-to’s because we are huge white chocolate fans and also huge brownies fans.
White Chocolate Brownies are simple, made in 1 bowl (from pantry staples) and are chewy and delicious. They’re still different from blondies and have a more vanilla brownies flavor with all the same fudg-ness everyone loves with classic brownies.
Give it a go. Let us know what you think, and hopefully you love these white chocolate brownies as much as we do!
Why we think you’ll love it:
- Simple. One bowl ease keeps prep fast and simple.
- Easy ingredients. Pantry staples and a single bag of chips make shopping easy.
- Great for get togethers. Make ahead friendly, bars stay soft for days.
White Chocolate Brownies Ingredients
- Butter (1 cup): Adds richness and helps create that fudgy, chewy bite. We prefer to use unsalted butter.
- Eggs (4): Bind the batter and give structure so bars cut cleanly.
- Sugar (2 cups): Sweetens and helps the tops bake up glossy.
- Vanilla extract (1 teaspoon): Boosts the creamy white chocolate flavor.
- All-purpose flour (2 cups): Provides body while keeping the crumb tender.
- Salt (1 teaspoon): Balances sweetness and sharpens vanilla notes.
- White chocolate chips (1 1/2 cups): Some melt into the batter for flavor, the rest create creamy pockets on top.
- Other toppings: You can also change it up by topping with slivered almonds, chopped macadamia nuts, or drizzle with caramel. Or add M&Ms, sprinkles or chopped nuts.
Making White Brownies
MELT. Melt butter and ½ cup of the white chocolate chips in a microwave, checking every 15 seconds. Let cool.
CREAM. Beat eggs, sugar and vanilla extract in a medium bowl. Mix in the cooled butter and chocolate mixture along with the flour and salt. Stir until combined. Pour the batter into a 9×13 greased baking pan; sprinkle with the remaining 1 cup white chocolate chips.
BAKE. Bake at 350 for 30-35 minutes, until a toothpick comes out clean. Allow to cool in pan for at least 10 minutes before cutting.
Kristyn’s Recipe Tips
- Cool the melted butter and chips slightly before adding to the eggs so they do not scramble.
- Stir just until the flour disappears to keep the crumb tender.
- Bake until a toothpick shows moist crumbs, pull before it looks fully dry.
- Line the pan with parchment and chill 30 minutes before cutting for tidy squares.
- To get clean cuts you will want them to cool completely and use a plastic knife.
White Chocolate Brownies Recipe
Ingredients
- 1 cup butter
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups white chocolate chips
Instructions
- Preheat the oven to 325°F
- Add butter and 1/2 c of the white chocolate chips to a microwave safe bowl. Heat in the microwave in 15-20 seconds increments until melted. Cool.
- In a separate bowl add eggs, sugar and vanilla and beat until smooth. Mix in the melted butter/chocolate mixture. Finally, add the flour and salt. Stir until combined
- Line a 9×13 baking pan with parchment paper. Pour in the batter and sprinkle remaining white chocolate chips over the top.
- Bake for 30-35 minutes, until a toothpick comes out clean. Allow to cool before cutting.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
White chocolate brownies are fudgier and sweeter with a creamy vanilla flavor from melted white chocolate, while blondies are chewier with caramel notes from brown sugar and no melted chocolate.
STORE Blondies at room temperature for about 3 days. They’ll last even longer when stored in an airtight container in the fridge; about a week. For even longer storage FREEZE them. Wrap each piece with plastic wrap and place them all in a freezer safe container. Freeze for up to 3 months.
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This recipe was first shared July, 2014.
I made the white chocolate brownies for my grandchildren and what a hit they were with the children! “the best brownies I’ve ever had” a quote from my 13 year old granddaughter! Thank you for your easy to follow instructions that even a 70 year old Grandpa could follow!
Based on your comment, reducing the sugar could have the made the brownies less dense and more cake-like. Also, toaster ovens can bake differently than a conventional oven, which might have contributed to the texture change. It’s all part of the fun of experimenting in the kitchen, and I’m glad to hear they still tasted good!
At first I thought they were too soft , even after waiting for them to cool before eating them. But, after they sat overnight they settled more and were in fact delicious!! It’s an easy recipe, it was really good and I recommend them! Yummy!
This is right up my alley. Gooey white chocolate. That’s exactly what I put in the Pinterest search bar that brought me here. I used 2 bars of white chocolate that I mixed with the butter & mixed a ton of white chips in the batter. I ate half of it warm, I couldn’t resist but they will set up if you let them cool overnight. I used crisco to help it not stick. It was excellent. Our oven is new so you may need to cook it longer than 35-40 mins but mine was perfect at 40.
Thank you! Yummo! I did make a couple extra additions of white chocolate and vanilla. …once the chocolate/butter was melted and mixed together, while cooling I added another 1/2 cup chips that only partially melted before adding to sugar/eggs. Added a Tbsp of vanilla. Then mixed in 1/4 c chips after the flour, then 1/4 cup chips on top. And sprinkles within and on top as well cuz everything’s better with sprinkles! Turned out Perfect!
They taste good but I had to put them in for an hour and it came out like a cake, not like a blonde. Still tastes good though
Mine finally set after 45 minutes!!! Wooot also once cooked and eaten they are so moist ! And chewy I really like them but I was scared it wasn’t going to work they were NOT cooking cm for awhile either turn your heat up and go less time of 45 minutes worked for me at 325
Yay! So happy to hear they turned out for you! Thanks for sharing your experience.
In 2 differs areas in this article there. Is a discrepancy in baking temperatures. Should they bake at 350 or 325 degrees???