This post may contain affiliate links. Please read our disclosure policy.
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 Bars, Buckeye Brownies, and M&M Chocolate Oat Bars.
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.
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.
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.
for more blondies/brownies:
- Reeses Pieces Blondies
- Snickerdoodle Blondies
- Funfetti Blondies
- White Chocolate and Caramel Blondies
- Brownies with Frosting
- Orange Brownies
- Blondie Recipe
White Chocolate Brownies Recipe
Ingredients
- 1 c butter
- 4 eggs
- 2 c sugar
- 1 tsp vanilla extract
- 2 c all-purpose flour
- 1 tsp salt
- 1 1/2 c 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummm I can’t stop making these not to mention eating them!! A favourite in our house gone before you can say blondie! ❤️????
Yay..love to hear that! And, I agree..gone way too fast!
How many blondies does the recipe make?
It could make anywhere from 12 bigger ones to 16 to a little more, depending on how big you cut them. Hope that helps! They are seriously so good!
I made these last night. I cooked them for the specified time and the center was still VERY gooey. I put them back in for another 20 min and still very gooey in the center. What did I do wrong?
Hmm..not sure?? I know all ovens are different, but that seems like a lot of extra time. I’m sorry, I wish I knew. Maybe next time, adjust the temp and just keep an eye on it? Thank you for trying them, though!
Actually taking a sec to comment for anyone trying to decide… I really enjoyed these, but brought them to a Christmas party last year and people STILL rave, hound me for the recipe, and ask me to make them again… wouldn’t have expected it since I usually go for a more dark/milk chocoholic loaded mess, but by far the most popular recipe I’ve ever made. Thanks!!
Awe, I am so happy to hear that!!! They are usually gone within minutes around here! White chocolate is my fav! Thank you so much for letting me know!
How should I store these? Im baking them tonight to take to work tomorrow. Just leave out at work temp or stick them in the fridge?
Also, could i make them in a cupcake tin?
Sorry, to not get back to you sooner. How did they turn out? They are fine out on the counter. I have never tried them in a cupcake tin. Did you try that?
I left them out on the counter and they did just fine. I did end up using the cupcake tin but I think I should add more melted butter and white chocolate next time. They were more cake like than fudgy.
I’m glad they turned out! Thanks for letting me know!
Your recipe is AMAZING <3 , i just made it and me and my family couldn't even wait for it to cool down a bit
Haha!! It sure is hard to wait!! Thanks for trying this recipe and letting me know!!
This is just an incredible recipe! Unbelievably delicious!
Thank you so much, Wendy!! We sure love blondies at our home! Glad you liked them!
Hello,
I wondered about how many brownies this recipe makes? I can’t wait to try it tonight!
Did you give these a try?? I think last time we made them we got 15 out of it. 😉
I made these the other night and they are dangerously delicious. I just had to share them with my friends and they absolutely loved them. Great recipe!
I’m so happy you liked them – we are obsessed with blondies in our family. 😉 Thanks for stopping by!!
I made these last night and they came out GREAT! My date specifically requested “gooey blondies” so I baked them for the minimum amount of time, then served hot with vanilla ice cream… Came out perfect. I also heated the butter in a saucepan until at a rolling boil, then poured over 1/2 cup of the chip with the vanilla until perfectly melted. I also didn’t wait until it was cooled before mixing it—couldn’t wait! I also added pecans. Your ingredient proportions were perfect! My date and I thank you 🙂