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White Chocolate Brownies

Sticky and beautiful white chocolate brownies are heaven in the form of brownies. This is an easy, one-cup brownie recipe with the most delicious white chocolate flavor.

What Makes These White Chocolate Brownies So Delicious?
Ready for some knowledge ???
We use melted butter & melted white chocolate. Compared to brownies made with cocoa powder, brownies made with melted chocolate are fudgier. Plus, white chocolate is very delicious.
There is no electric mixer here. An electric mixer adds air to the dough which produces a lighter and fluffier texture. Because we wanted solid and chewy brownies, we missed the electric mixer.
You will see no baking powder or baking soda in the recipe. Baking powder and baking soda create lift and increase in our baked goods because they release small air bubbles when baking. So by leaving them, our brownies are fudgier and denser.

Finally, be careful not to bake your brownies too much. A difference between a few minutes means fudgy brownies or dry brownies. Bake for about 25 minutes depending on your oven, and when it's done the top will look arranged and the sides are just starting to move away from the edges. If you put a toothpick in the middle of the pan, it will come out dry or with a few solid crumbs.
Now the only real "trick" for making white chocolate brownies is to be very careful when melting white chocolate and butter. White chocolate is very easy to roast when you try to melt it, so work briefly in the microwave for 20 seconds at a time, then remove the bowl from the microwave and stir.

The hardest part of this recipe is actually waiting for the brownies to cool completely before cutting them. Because they are very fudgy, if you try to cut it right away, you will experience a big mess. Plus - the taste really improves over time.

For Brownies

  • 2/3 cup unsalted butter
  • 6 ounces of white chocolate, use baking white chocolate instead of melted candy
  • 3/4 cup of granulated sugar
  • 1 teaspoon of vanilla
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 and 1/4 cup of all-purpose flour, spooned & leveled

For toppings

  • 1/3 cup white chocolate chip
  • 1/3 cup semi-sweet, or dark chocolate chips


  1. Preheat the oven to 350F degrees.
  2. Cover 8x8 inch pan with aluminum foil & spray with non-stick spray and set aside.
  3. In a microwave-safe bowl of medium size, melt the butter and white chocolate within 20 seconds. Stir every 20 seconds.
  4. After the butter and white chocolate have melted, let it cool for 5 minutes.
  5. Mix sugar, followed by vanilla, eggs, and salt.
  6. Fold the flour gently.
  7. Pour/spoon the mixture into the prepared skillet and bake for 20-24 minutes, or until the top part is adjusted and the sides start to pull away from the pan. The inserted toothpick must come out with a few wet, or clean crumbs.
  8. Let the brownies cool completely in their pan.
  9. To serve, remove the brownies from the pan using the aluminum foil. Peel carefully the sides of the foil, then cut into 9 or 12 squares.
  10. In a small bowl, melt the white chocolate chips in the microwave in a short 20 seconds, stirring between each explosion. Drizzle white chocolate on top of each box. Repeat this process with a semi-sweet chocolate chip.

Brownies can be stored in an airtight container in the refrigerator for 4-5 days.

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