White Chocolate Brownies

Soft & gooey White Chocolate Brownies are bursting with white chocolate chips and chewy vanilla brownie delicious-ness!

Blondies and brownies are always so delicious and this recipe is perfect for the next time you’re entertaining. For more great brownies and bars that are favorites be sure to try Cookie BarsBuckeye Brownies, and M&M Chocolate Oat Bars.

White chocolate brownies stacked on plate

White Chocolate, Yum!!

Okay, okay – I know I post lots of dessert recipes, we just like desserts at our house, so we’ll take any excuse to make them. 😉

Today, I’m sharing another great bar recipe!! White Chocolate Brownies are chewy and delicious. I’ve mentioned before my love for white chocolate (yes, I like it more than milk chocolate) so you could guess I prefer blondies over brownies (no worries – I still like brownies too!!)

I know there are some of you like me out there so if you are a fan of blondies and would like to try a new recipe for them, then this is the one.

It’s an easy recipe and other than the white chips, I’m sure you have all the ingredients on hand.

White chocolate brownie batter in bowl

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.

White brownie batter with white chocolate chips on top

Storing, Tips + Variations

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.

As mentioned you can serve with ice cream, vanilla is particularly delicious paired with this. You can also change it up by topping with slivered almonds, chopped macadamia nuts, or drizzle with caramel.

  • Add M&Ms
  • Add sprinkles
  • Add chopped nuts

To make cutting easier line the pan with parchment paper. Once they’ve cooled simply lift the entire block out of the pan and cut.

To get clean cuts you will want them to cool completely and use a sharp knife: clean the knife after each cut.

For the fudgiest softest texture don’t let them overcook. I always take mine out as soon as the timer buzzes.

If you use a glass pan you will need to add a little bit more bake time. 

For best results use unsalted butter. No margarine or oil substitutes for this treat!

Usually the biggest difference between a brownie and a blondie is that blondies use brown sugar instead of a brown chocolate base. However, this recipe just replaces the brown chocolate with white chocolate. A little more white sugar is used to make up for the lack of brown sugar. Feel free to adjust the sugar amount to your liking.

We don’t have brown sugar in the recipe, but if you want to make sure that these are chewy you can do ½ white sugar and ½ brown sugar instead. You could also add an extra egg yolk to the batter for added moisture and chewiness.

White chocolate brownies recipe stacked

for more blondies/brownies:

White Chocolate Brownies Recipe

4.72 from 28 votes
Soft & gooey White Chocolate Blondies are bursting with white chocolate chips and chewy vanilla brownie delicious-ness!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 15
Calories 387 kcal
Author Lil’ Luna

Ingredients

Instructions
 

  • Preheat the oven to 325°F
  • Add butter and ½ 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.

Like this recipe?

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. I have a brand new oven and totally went according to the recipe. This was a waste of money. Waaaay too sweet! The bars were sloppy wet inside after 30 minutes. I put them in for 5 more minutes, still too wet. After 5 more minutes they were still not even close to being set up. 5 more minutes then I took them out let them cool. They either don’t have enough flour or too much butter. I don’t recommend these and I won’t be making them again.

  2. 5 stars
    Great recipe! I especially like that the variations are easy and endless. I needed something this morning for a bake sale and the item I made the night before was an epic fail. So I decided to try this recipe. Then I discovered I was out of butter…but I did have ghee on hand. So I substituted ghee for the butter 1:1, added some pecans to the mix and on the top, and a bag of freeze dried strawberries & bananas (crushed), and cut the salt to 1/8 tsp. OMG. It was like eating banana bread blondies (the strawberries weren’t really noticeable)! I just made another batch for tomorrow (3 day sale) but this time I added a bag of freeze dried raspberries (crushed), and 1-1/2 tsp raspberry extract (in addition to the vanilla) but totally omitted the salt. The raspberries are tart enough that you don’t need the salt to cut the sweet. Awesome! Thanks for posting such a fun recipe!!

  3. In 2 differs areas in this article there. Is a discrepancy in baking temperatures. Should they bake at 350 or 325 degrees???

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