White Chocolate Brownies

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These White Chocolate Brownies are rich, fudgy, and super easy to make! They have a creamy, buttery texture that’s perfect for anyone with a sweet tooth.

What You’ll Need

You probably already have the ingredients for these brownies in your kitchen. Let’s get started!

Brownies or Blondies?

Some might call these blondies, but blondies usually don’t have chocolate in the batter. Since these brownies have white chocolate in the batter, they are indeed brownies.

White Chocolate Brownies

Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Servings 16


White Chocolate Brownie Batter:

  • 1 1/4 cups chopped white chocolate about 7.5 ounces
  • 3/4 cup unsalted butter about 1 1/2 sticks
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour about 9 ounces
  • 1/4 teaspoon salt


  • Preheat Oven: Set your oven to 350°F. If you’re using a convection oven or if your oven runs hot, set it to 325°F. Grease and line an 8×8-inch square pan with parchment paper. Avoid using a glass pan.
  • Melt Butter and Chocolate: In a large bowl, combine the unsalted butter and chopped white chocolate. Melt them together by microwaving in 15-30 second intervals, stirring in between until fully melted. Alternatively, use a double boiler by placing the bowl over a pan of simmering water and whisking until melted.
  • Mix Wet Ingredients: Add the granulated sugar, eggs, and egg yolk to the melted chocolate mixture. Mix with a whisk or use a mixer on medium-high speed for about 4 minutes until the batter is light in color. Stir in the vanilla extract.
  • Add Dry Ingredients: Add the flour and salt to the bowl. Mix on low speed or fold with a spatula until combined.
  • Bake: Pour the batter into the prepared pan and smooth it out with a spatula. Bake for about 35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. If the top is browning too quickly but the center isn’t done, cover with aluminum foil and continue baking.
  • Cool: Let the brownies cool in the pan.


  • Room Temperature: Store in an airtight container at room temperature for up to 2 days.
  • Refrigerator: Keep in the fridge for up to 6 days. Let them come to room temperature for 20 minutes before serving.
  • Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
  • Pan Choice: Use a steel pan instead of glass. Glass heats up slowly, which can lead to undercooked centers and overcooked edges.
  • White Chocolate: Use good quality white chocolate with at least 20% cocoa butter. Avoid candy melts. If you can’t find white chocolate chips with enough cocoa butter, use white chocolate baking bars or Lindt white chocolate bars. My favorite is Callebaut, available online.

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