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White Chocolate Brownies Recipe

White Chocolate Brownies Recipe
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★★★★★

4.9 from 20 reviews

These indulgent white chocolate brownies feature a creamy, buttery texture and a rich sweetness that white chocolate lovers will adore. Perfectly chewy with a smooth finish, they are a delightful twist on the classic brownie, ideal for dessert or a special treat.

Ingredients

Scale

Chocolate and Butter

  • 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
  • 3/4 cup (168 g) unsalted butter, chopped into small cubes

Wet Ingredients

  • 2 eggs
  • 2 egg yolks
  • 1 1/4 cups (250 g) granulated white sugar
  • 1 tbsp (15 ml) vanilla extract

Dry Ingredients

  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 3/4 tsp salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper for easy removal of brownies once baked.
  2. Melt Chocolate and Butter: In a double boiler over medium-low heat, melt the chopped white chocolate and butter together, stirring continuously to ensure even melting without burning. Once melted and smooth, remove from heat.
  3. Mix Eggs and Sugar: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale and smooth. Using an electric hand mixer on high speed can expedite this process and incorporate air for a lighter texture.
  4. Combine with Chocolate Mixture: Pour the melted white chocolate and butter mixture into the egg and sugar mixture. Whisk together until fully combined and smooth.
  5. Add Dry Ingredients: Using a rubber spatula, gently fold in the all-purpose flour and salt into the wet ingredients just until combined. Avoid overmixing to keep the brownies tender.
  6. Bake the Batter: Pour the batter into the prepared baking pan and smooth the top evenly with a mini offset spatula or the back of a spoon.
  7. Bake: Bake the brownies for 29 to 33 minutes at 325°F (163°C). The edges should be set and the center slightly fudgy when done. Avoid overbaking for best moistness.
  8. Cool and Serve: Let the brownies cool completely in the pan on a wire rack. Once cool, run a butter knife around the edges to loosen, invert the brownies onto a cutting board, and cut into 16 equal squares. Serve and enjoy!

Notes

  • Use high-quality white chocolate for best flavor and smooth texture.
  • Lining the pan with parchment paper makes it easier to remove the brownies without breaking.
  • Do not overmix the batter once the flour is added to avoid tough brownies.
  • Check brownies at 29 minutes; baking time may vary depending on your oven.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: white chocolate brownies, white chocolate dessert, brownies recipe, easy brownies, chocolate baking

Find it online: https://dinewithdylan.com/white-chocolate-brownies-recipe/