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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.
SOOOO GOOOOOD !! I add sprinkles on top for my kiddos and they love these !! Literally said” mom this is the best dessert ever” hahahah thank you for thIs wonderful recipe! Its my Second time making this in a week haha
You are so welcome!! I love that! I have a couple kids that want sprinkles on everything!
Is it ok to use toll house white morsels even though they’re not really cocoa butter?
You sure could 🙂 Enjoy!!
Came out Super gooey, but i still ate them with a spoOn. Would of been better if they actually baked lol
LOL!! Not sure what made them so soggy, but I am glad you still ate it! Thank you!
Such a delicious recipe! A bit sweet so maybe i would add less sugar next time, but still a lovely tastE. They have an amazing fudgy tExture, Thank you for sharing!
Also as a siDe note, when i had first taken them out the oven, the top was a darker crust colour and After the first slice the middle completely pooled in, so i thought it was raw. I left it in the hot switched off oven for it to cool and turns out it was too hot and had not set yet. They turned out great, so be cautious of this, tHe recipe itself is splendid.
Thank you for sharing that!! I am glad you tried them 🙂
Blondies Just came out of the oven ..look and Taste great!! I used hersheys cookies and cream choc.. So delicious
Yum!!! I am so glad you liked them! Adding the hershey’s would be a great addition! Thank you!
I made these yesterday to take to a NYW party. They were a HIT!
Way better than I expected (I’m a milk chocolate gal;), and a friend said they were “decadent”.
Delicious! Thanks for the recipe.
You are so welcome! Thank you for trying them! I am glad they were a hit!
Edges too brown and over done while middlr was not done at all. Had to throw out
Oh, I am sorry. All ovens are different, so baking times will vary. Thank you for trying them!
Try swapping the white sugar for light brown sugar. It gives the caramel-y fudge-y taste you normally expect from blondies. Aside from that, fantastic 🙂
I will have to try 🙂 Thanks!
Tried these with granulated no calorie stevia… Did not come out good. Not sure if that us why or if I did something else wrong. Anyone else try to make with stevia and they turn out good?
I personally haven’t tried, so I am not sure the outcome?
First off, virtual fist bump!! These are so freaking delicious! Dangerously so. I reduced the sugar by 1/2 cup and added more white chocolate. I used this recipe to make cupcakes and drizzled more white chocolate on top. I will never make another brownie again. I’m officially sold on your blondies!
Woohoo!!! Thank you so much!! White chocolate is my favorite!! I am so glad you like them, as much as I do!!