A Sweet Twist on the Classic
My newly improved white chocolate brownies are the lighter and sweeter counterparts to traditional dark and fudgy versions (like my well-loved brownies from scratch). With their crackly shiny tops, white chocolate fudge centers (made with actual melted white chocolate right in the batter), and white chocolate chips punctuated throughout, they achieve true brownie perfection, without ever seeing a lick of cocoa powder. I originally published this recipe back in 2016; however, a number of people encountered issues, so I went back to the drawing board. A few tweaks left me with brownies that were a bit more golden than the original, but still fudgy and decadent. They’re better than ever! You’ll love their incredible flavor and gorgeous color (the white chocolate caramelizes as they cook!) and just how simple this recipe is to make. A slightly lower baking temperature keeps the brownies from becoming too brown and guarantees a nice and fudgy center. The best part? They take just 15 minutes to prep and can be out of the oven in less than an hour!
What You Need
Before we get to baking our brownies, let’s take note of some key ingredients we’ll be using:
White chocolate. For the melted chocolate in the batter, I recommend you use a premium white chocolate for best results. White chocolate chips will still work, but they just don’t have the same quality as a premium baking chocolate. For the solid chocolate chunks stirred in before baking, you can either use a chopped bar or white chocolate chips. Butter. Use unsalted butter and cut it into pieces to help it melt evenly in the microwave.Egg + egg yolk. The whites from the first two eggs are critical in yielding those crackly, shiny tops when beaten with the sugar. An extra egg yolk enriches the brownies, keeping them chewy and tender and adding to their fudgy texture.Baking powder. Just a pinch helps keep the brownies from being too dense. Do NOT use baking soda! Baking powder and baking soda are not the same thing.
SAM’S TIP: When melting the chocolate and butter together, remember to go slow and steady (just as I explained in my recent post on melting chocolate in the microwave). Heating the chocolate too quickly or not stirring thoroughly can leave you with seized (grainy appearing) chocolate. If this happens, you’ll need to toss it out and start over. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make White Chocolate Brownies
SAM’S TIP: Beating the eggs vigorously helps create the crackly, shiny tops that I love in brownies of all colors. I use an electric mixer sometimes for this step, but a whisk (and a bit of motivation for a slight arm workout) is all you really need! Are you team classic brownies, or do you like this white chocolate version? Let me know in the comments! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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