This post may contain affiliate links. Please read our disclosure policy.
Yes, white chocolate ‘brownies’ do seem like an oxymoron. But take one bite and I promise you’re not going to care – they’re just that good.
White Chocolate Chip Brownies
I have a neighbor who is allergic to the cocoa solids that are found in regular chocolate. But because white chocolate does not contain them, she can eat it. (The more you know haha). Anyway, when I found out that her family loved brownies but she could never eat them, I set out on a quest to create the perfect white chocolate chip brownie. And you guys, I did it.
This white chocolate chip brownie recipe is chewy and fudgey with the perfect flakey top. The vanilla in these combines with the white chocolate to create a delicious dessert that will make you forget boring regular brownies even exist. And don’t even get me started on the possibility of adding in lemon or raspberry. Yum.
What You’ll Need to Make White Chocolate Brownies
- Melted butter – We start with melted butter and granulated sugar to get that thin, flakey, shiny top on the brownies.
- Granulated sugar
- White chocolate – Use high quality white chocolate here, I’m begging you! I used 2 4oz Ghirardelli bars and it turned out delish.
- Eggs
- Corn syrup – The corn syrup gives these white chocolate brownies such a good chew to them!
- Vanilla extract – A lot of vanilla here because 1) It compliments the white chocolate so well and 2) It gives extra flavor to these brownies.
- All purpose flour – Just regular all purpose flour and a little salt. Notice there is no baking soda or baking powder here, that is because we want our brownies fudgey!!
- Salt
How to Make a White Chocolate Brownie
- Preheat the oven to 350° F and line a 9×9 pan with parchment paper. Set aside.
- In a microwave safe bowl, add the butter and melt completely. This will take about 40+ seconds in the microwave.
- Stir the granulated sugar into the butter and microwave for 1 minute.
- Transfer the mixture to the bowl of a stand mixer or to your bowl you like to use with your electric hand mixer.
- With the whisk attachment, slowly whisk the mixture while breaking your white chocolate bar into the butter and sugar mixture. Allow the mixer to continue mixing until all of the white chocolate has melted into the mixture.
- Continue mixing and add two eggs to the mixture.
- While the mixer is still on, add the corn syrup and vanilla. Mixing until well combined.
- Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mix until well combined.
- Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
- Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
- Allow the brownies to cool in the pan completely before cutting. Note: the brownies will deflate a lot once they come out of the oven, that is normal.
- Cut and enjoy!
What is the best type of white chocolate to use in white chocolate brownies?
Please, for the love of yummy brownies, use high quality chocolate when making this recipe. A couple of my favorite brands that you can find on the candy bar aisle of a regular grocery store are Ghiradelli, Lindt or Cadbury!
Can you add other flavors to white chocolate brownies?
Absolutely! And if you do, please tell me how delicious it is! I think adding lemon extract here would be divine. But I also think adding raspberry extract or even white chocolate chips to the mix would be so good! And maybe even orange extract? Guys the possibilities are endless.
Recipes Similar to White Chocolate Brownies
White Chocolate Brownies
Ingredients
- 3/4 cup Melted butter
- 1 1/4 cup Granulated sugar
- 8 oz White chocolate, chopped
- 2 Eggs
- 2 tbsp Corn syrup
- 1 tbsp Vanilla extract
- 1 3/4 cups All purpose flour
- 1 tsp Salt
Instructions
- Preheat the oven to 350° F and line a 9×9 pan with parchment paper. Set aside.
- In a microwave safe bowl, add the butter and melt completely. This will take about 40+ seconds in the microwave.
- Stir the granulated sugar into the butter and microwave for 1 minute.
- Transfer the mixture to the bowl of a stand mixer or to your bowl you like to use with your electric hand mixer.
- With the whisk attachment, slowly whisk the mixture while breaking your white chocolate bar into the butter and sugar mixture. Allow the mixer to continue mixing until all of the white chocolate has melted into the mixture.
- Continue mixing and add two eggs to the mixture.
- While the mixer is still on, add the corn syrup and vanilla. Mixing until well combined.
- Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mix until well combined.
- Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
- Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
- Allow the brownies to cool in the pan completely before cutting. Note: the brownies will deflate a lot once they come out of the oven, that is normal.
- Cut and enjoy!
How about sprinkling fresh raspberries on top or even mixing in? Yum!
That would be incredible!