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White chocolate brownies are for everyone who always reaches for the blondie over the fudgy chocolate square, and these are unapologetically rich and sweet. I baked the first pan on a quiet Sunday when Maddie requested something gooey and golden, and they disappeared before they were even fully cool. If you love a chewy bar, you have to try our butterfinger brownies too.
Loaded with white chocolate three different ways, they bake up thick, chewy, and golden with melty pockets in every bite.
White Chocolate Brownies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 60 minutes
- ⏳ Total Time: 75 minutes
- 🍽️ Serving: 15 brownies
- ⚡ Calories: 594kcal
- 🌶️ Flavor Profile: Rich, sweet, and buttery with deep vanilla white chocolate flavor and a chewy, fudgy center
- ✋ Difficulty: Easy, no mixer required, like our chocolate brownies with strawberry frosting
Quick Answer
Melt salted butter with white chocolate chips until smooth, then stir in granulated sugar, eggs, and vanilla. Whisk flour, white chocolate powder, and baking powder in a separate bowl, fold the dry into the wet, and stir in chopped white chocolate. Spread the thick batter into a parchment-lined 9×13 pan and bake at 350 degrees F for 50 to 60 minutes until deep golden. Press more white chocolate on top and cool completely before slicing these white chocolate brownies into bars.
Jump to:
- White Chocolate Brownies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make White Chocolate Brownies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- White Chocolate Brownies FAQs
- Other Recommended Brownie Recipes
- White Chocolate Brownies
Why This Recipe Works
Click to see the technique science
- White chocolate three ways. Melted chips, sweet white chocolate powder, and a chopped bar layer the flavor so it tastes boldly of white chocolate, not just vanilla.
- Melting the chocolate with butter builds fudginess. Starting with a smooth melted base gives these brownies that dense, chewy, almost custardy center blondie lovers crave.
- Six eggs make them rich. That many eggs create a luscious, tight crumb and a glossy, crackly top.
- A long, low bake keeps them gooey. Baking until just mostly clean leaves the centers soft and chewy instead of dry and cakey.
- Pressing chocolate on top while warm. Adding white chocolate pieces right out of the oven lets them soften and stick for a bakery-style finish.
- No mixer needed. Everything comes together in two bowls with a spoon, so cleanup is a breeze.
Why You’ll Love This Recipe
- They are the ultimate treat for white chocolate lovers, with three kinds of white chocolate packed into one pan.
- Thick, chewy, and rich, they slice into big bakery-style bars that are perfect for sharing or gifting.
- They come together in two bowls with no mixer, just like our crowd-favorite two bite brownies.
Key Ingredients
These rich, blondie-style brownies are all about layering white chocolate three ways. Here is what each ingredient brings.
- White Chocolate Chips: Melted into the batter for that signature creamy, vanilla-sweet flavor and a fudgy texture.
- White Chocolate Powder: A scoop of sweet ground white chocolate deepens the flavor in the dry mix so every bite tastes intensely of white chocolate.
- White Chocolate Baking Bar: Chopped and folded into the batter plus pressed on top, it gives you melty pockets and a pretty finish.
- Salted Butter: Melted with the chips for richness and just enough salt to balance all that sweetness.
- Eggs: Six of them give these brownies their dense, chewy, almost custardy middle.
See recipe card for exact quantities.
Variations and Substitutions
Make these white chocolate brownies your own with a few easy add-ins.
- Berry swirl: Drop spoonfuls of raspberry or strawberry jam on top and swirl before baking.
- Nutty: Fold in a half cup of toasted macadamia nuts or pecans for crunch.
- Cookies and cream: Stir in chopped sandwich cookies for a fun twist.
- Frosted: Spread a thin layer of our chocolate cream cheese frosting over the cooled bars.
- Festive: Press holiday sprinkles or crushed candy canes on top for a seasonal version.
How to Make White Chocolate Brownies
- Melt the butter and white chocolate chips together in the microwave in 30 second bursts, stirring between each, until completely smooth.
- In a separate bowl, whisk together the flour, white chocolate powder, and baking powder.
- Stir the sugar into the melted chocolate, then add the eggs one at a time, mixing well after each, and stir in the vanilla.
- Pour the dry mixture into the wet and stir until no dry streaks remain, then fold in the chopped white chocolate baking bar.
- Spread the thick batter into a parchment-lined 9×13 baking dish in an even layer.
- Bake at 350 degrees F for 50 to 60 minutes, until deep golden and a toothpick comes out mostly clean. Press the remaining white chocolate pieces on top and cool completely before cutting.
Recipe Tips & Tricks
- Line the pan. Parchment with an overhang lets you lift the whole slab out for clean, easy slicing.
- Do not overbake. Pull them when a toothpick has a few moist crumbs; they firm up as they cool and stay chewy.
- Melt low and slow. White chocolate scorches easily, so use short microwave bursts and stir often.
- Room temperature eggs. They blend more smoothly into the batter for an even, glossy top.
- Cool completely before cutting. Warm white chocolate brownies are too soft to slice cleanly, so be patient.
- Wipe the knife. For neat bars, cut with a warm knife and wipe it clean between slices.
Serving Ideas and Suggestions
These white chocolate brownies are decadent enough to stand alone, but they are even better dressed up. Serve a warm square with a scoop of vanilla ice cream and a drizzle of raspberry sauce for an easy dinner-party dessert that looks impressive with zero effort.
For a cookie-and-bar platter, slice them small and arrange them next to our butterfinger brownies and two bite brownies so everyone gets a little of each. The contrast of golden white chocolate and deep dark chocolate looks gorgeous together.
They also make a wonderful homemade gift. Stack a few in a cellophane bag with a ribbon, or box them up alongside our easter cookie bars for a sweet treat to drop off with friends and neighbors.
White Chocolate Brownies FAQs
They are close cousins. Blondies are typically flavored with brown sugar and vanilla for a butterscotch taste, while these white chocolate brownies lean into white chocolate three ways, melted chips, white chocolate powder, and a chopped bar, for a richer, sweeter, more distinctly white-chocolate flavor and a fudgier texture.
Overbaking is the usual culprit. White chocolate brownies should be pulled when a toothpick comes out with a few moist crumbs, not totally clean. Too much flour or overmixing the batter after adding the dry ingredients can also make them cakey, so measure carefully and stir just until combined.
Yes, they keep beautifully. Store cooled bars in an airtight container at room temperature for up to four days or in the fridge for a week. They also freeze well for up to three months; just wrap them tightly and thaw at room temperature before serving.
Use a good-quality white chocolate that lists cocoa butter as an ingredient, like Ghirardelli, for the best melt and flavor. Avoid white candy melts or low-quality chips, which can be waxy and overly sweet. Real white chocolate gives you that creamy, true flavor throughout.
The top should be deep golden brown and set, and a toothpick inserted in the center should come out with a few moist crumbs clinging to it. They will look slightly underdone in the very middle, which is perfect, as they continue to set as they cool in the pan.
Absolutely. Halve all of the ingredients and bake the batter in an 8×8 or 9×9 pan instead of a 9×13. Start checking for doneness around the 30 to 35 minute mark, since a smaller, thinner batch will bake a bit faster.
Craving the chocolate version next? Our fudgy butterfinger brownies are an irresistible follow-up.
White Chocolate Brownies
Ingredients
- 1 cup salted butter
- 2 cups white chocolate chips
- 2 cups all-purpose flour
- 1/2 cup white chocolate powder
- 1 teaspoon baking powder
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 8 ounces white chocolate baking bar divided
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper set aside.
- Cut the butter into tablespoons.1 cup salted butter
- Place the chocolate chips in a large bowl and add the cut-up butter on top. Place them in the microwave for 30 seconds. Stir, microwave for another 30 seconds, and stir again. Continue to microwave in 15-second intervals, stirring in between, until everything is melted and smooth.2 cups white chocolate chips
- While you are melting the chocolate, stir together the flour, white chocolate powder, and baking powder together in a medium bowl.2 cups all-purpose flour, 1/2 cup white chocolate powder, 1 teaspoon baking powder
- Add the sugar to the chocolate mixture and stir to combine.3 cups granulated sugar
- Add the eggs one at a time, mixing them in thoroughly before adding the next.6 large eggs
- Stir in the vanilla.1 tablespoon vanilla extract
- Pour the dry mixture into the wet and stir until combined with no dry patches left.
- Chop 4 ounces of the baking bar and add it to the batter; stir to combine.8 ounces white chocolate baking bar
- Spread out the mixture into the prepared baking dish. Bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean. The top will be deep golden brown.
- Immediately break up the remaining white chocolate bar and gently press in pieces into the top of the brownies.
- Let cool completely before cutting into bars.
Notes
- Line your pan with parchment paper for easy cleanup and perfect edges.
- Use good quality white chocolate for the best flavor.
- Don’t overmix once you add the flour—this keeps them soft and fudgy.
- Let them cool completely before cutting to help them set.
- Use a rubber spatula to scrape every bit of batter from the bowl.
- For a smoother melt, use a double boiler instead of the microwave.
Nutrition
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What can you use instead of White chocolate Powder? thanks.