White Chocolate Brownies
Chewy, sweet White Chocolate Brownies with a soft center and golden edges. Perfect for an afternoon treat or special occasion.
I have always had a soft spot for brownies, but sometimes the deep richness of dark chocolate can feel a little heavy. One afternoon, while sorting through my baking cupboard, I noticed a bag of white chocolate chips that had been waiting for their moment to shine. That was all the inspiration I needed. The idea of a golden, chewy brownie with the sweet creaminess of white chocolate was irresistible.
These white chocolate brownies are not only a refreshing twist on a classic, but they also have a lovely texture that sits somewhere between a blondie and a fudge brownie. They are soft in the middle with just the right amount of chew around the edges. My family gathered in the kitchen as they baked, the smell of warm vanilla and melted white chocolate filling the air. By the time they cooled enough to cut, we could hardly wait.
The first bite was pure comfort. Sweet but not cloying, with a mellow chocolate flavor that pairs perfectly with a cup of tea or coffee. They disappeared quickly, and I knew I would be making them again soon. They are a perfect treat for when you want something a little different from the usual chocolate brownie, yet still crave that homely, satisfying bite that only a tray of freshly baked brownies can give.
Questions You May Have About This Recipe
Can I use a different type of chocolate
Yes, milk or dark chocolate will work, but it will change the flavor completely.
Can I add nuts or fruit
Absolutely. Macadamia nuts, almonds, or dried cranberries would all complement the sweetness.
Do these brownies freeze well
Yes, wrap them tightly in cling film and store for up to two months.
Do I need to melt the white chocolate first
Yes, melting the chocolate into the batter ensures a smooth, rich texture.
Can I make these gluten free
Yes, you can use a good quality gluten free plain flour blend.
What You Need to Make White Chocolate Brownies
Ingredients
200 grams white chocolate, chopped
150 grams unsalted butter
200 grams caster sugar
3 large eggs
1 teaspoon vanilla extract
150 grams plain flour
1 teaspoon baking powder
Pinch of salt
Tools
8 inch square baking tin, lined with parchment
Heatproof bowl
Saucepan
Whisk and spatula
How to Make White Chocolate Brownies
Preheat oven to 180 degrees Celsius. Line the baking tin with parchment paper.
Place white chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth. Remove from heat.
Whisk in sugar until fully combined.
Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
Sift in flour, baking powder, and salt. Fold gently until combined.
Pour the batter into the prepared tin and smooth the top.
Bake for 25 to 30 minutes until the edges are golden and the center is just set.
Allow to cool completely in the tin before cutting into squares.
Tips
For extra richness, stir in a handful of white chocolate chips before baking.
Do not overbake or the brownies will lose their soft texture.
For a neater cut, chill the brownies before slicing.
These pair beautifully with fresh raspberries on the side.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious. The texture is perfect and they have just the right amount of sweetness.” – Linda H.
⭐️⭐️⭐️⭐️ “Lovely treat. I added macadamia nuts for a bit of crunch and it worked really well.” – Carol T.
⭐️⭐️⭐️⭐️⭐️ “Made them for my granddaughter’s birthday tea. Everyone wanted seconds.” – Valerie P.
⭐️⭐️⭐️⭐️ “Great recipe. I might reduce the sugar slightly next time as I prefer a little less sweetness.” – June M.
⭐️⭐️⭐️⭐️⭐️ “Soft, chewy, and full of flavor. These will be on my regular baking list.” – Margaret S.
Printable Recipe
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White Chocolate Brownies
Chewy, sweet white chocolate brownies with a soft center and golden edges. Perfect for an afternoon treat or special occasion.
Ingredients
- 200 grams white chocolate, chopped
- 150 grams unsalted butter
- 200 grams caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 150 grams plain flour
- 1 teaspoon baking powder
- Pinch of salt
- Tools
- 8 inch square baking tin, lined with parchment
- Heatproof bowl
- Saucepan
- Whisk and spatula
Instructions
- Preheat oven to 180 degrees Celsius. Line the baking tin with parchment paper.
- Place white chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth. Remove from heat.
- Whisk in sugar until fully combined.
- Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
- Sift in flour, baking powder, and salt. Fold gently until combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 25 to 30 minutes until the edges are golden and the center is just set.
- Allow to cool completely in the tin before cutting into squares.
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