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White Chocolate Brownies are sweet, soft, and gooey with loads of real white chocolate flavor in every bite. The top gets golden and caramelized, while the inside stays fudgy and soft.
I love brownies. Who doesn’t, after all? Sometimes, though, I want a little something different. These White Chocolate Brownies are going to be your new favorite dessert!
We’re using white chocolate chips, a white chocolate baking bar, and even white chocolate powder!
That’s a whole lot of delicious white chocolate!
White chocolate lovers, this recipe is for you!
Save that recipe card. You’re gonna be making these again.
And don’t worry if they’re not the prettiest brownies. You’ve gotta know that however they look, they’re gonna taste amazing!!
All you need is a large bowl, a baking pan, and a little bit of time.
So grab your parchment paper and let’s get baking your very own White Chocolate Brownies!
Some of our other favorite gooey bar recipes we have on our site include: Soft Double Chocolate Cookie Bars, Easy No Bake Reeses Chex Cereal Bars, and Golden Oreo Strawberry Cheesecake Bars (Easy Recipe).
WHY THIS RECIPE WORKS:
- Loaded with White Chocolate: This isn’t just any blondie recipe. We use white chocolate chips, baking bars, and powder for a rich white chocolate flavor that really shines.
- Fudgy Centers, Crackly Tops: These brownies bake up with soft, chewy centers and beautiful crinkle tops. Just like regular chocolate brownies.
- Easy and Fun to Make: With simple ingredients and no fancy tools, this easy white chocolate brownie recipe is perfect for kids and busy bakers alike.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Salted butter
- White chocolate chips
- All-purpose flour
- White chocolate powder
- Baking powder
- Granulated sugar
- Large eggs
- Vanilla extract
- White chocolate baking bar
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE WHITE CHOCOLATE BROWNIES:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT ARE SOME GOOD MIX-INS?
- WHAT IS WHITE CHOCOLATE POWDER?
- CAN THIS BE MADE AHEAD?
- ANY OTHER ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- The BEST White Chocolate Brownies
HOW TO MAKE WHITE CHOCOLATE BROWNIES:
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper set aside.
- Cut the butter into tablespoons.
- 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.
- While you are melting the chocolate, stir together the flour, white chocolate powder, and baking powder together in a medium bowl.
- Add the sugar to the chocolate mixture and stir to combine.
- Add the eggs one at a time, mixing them in thoroughly before adding the next.
- Stir in the vanilla.
- 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.
- 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.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT ARE SOME GOOD MIX-INS?
Great mix-ins include macadamia nuts, white chocolate pieces, dark chocolate chips, or even chunks of cream cheese.
Basically anything that might go well with a regular brownie.
You can also swirl in some raspberry jam or top with crushed cookies.
Think outside the box! Check out my list of additions down below.
WHAT IS WHITE CHOCOLATE POWDER?
White chocolate powder is made from real white chocolate and cocoa butter.
It adds extra flavor and helps make the brownies rich and creamy.
You can usually find it near the hot cocoa or baking section.
Or, of course, on AMAZON here!
CAN THIS BE MADE AHEAD?
Yes! These white brownies store really well.
You can make them a day or two ahead and keep them in an airtight container at room temperature.
More on that in How To Store down below.
Fudgy brownies are even freezer-friendly!
ANY OTHER ADDITIONS?
I’m sure there are plenty of other ideas I don’t have here.
Let me know what you like in the comments!
- Macadamia nuts
- Swirl of cream cheese
- Mini marshmallows
- Crushed Oreos
- Chopped pecans
- A drizzle of melted chocolate
- Sprinkles on top
- Caramel chips
- Sea salt on top
- Fresh raspberries
ANY SUBSTITUTIONS?
Yeppers! I’ve got some great ideas just for you!
- Use unsalted butter and add a pinch of salt
- Swap white chocolate chips with white baking chips or white chocolate bars
- Use gluten-free flour instead of all-purpose flour
- Try brown sugar instead of granulated sugar for a deeper flavor
- Use almond extract instead of vanilla for a twist
- Try coconut oil instead of butter for a different texture
HOW TO STORE:
ROOM TEMPERATURE: Store in an airtight container for up to 3 days.
Place parchment paper between layers if stacking.
REFRIGERATOR: Keep them in a sealed container in the fridge for up to 5 days.
Let them come to room temperature before serving for the best texture.
FREEZER: Wrap each brownie in plastic wrap and place in a freezer-safe bag.
They’ll stay fresh for up to 2 months.
Thaw at room temperature before eating.
DANA’S TIPS AND TRICKS:
- 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.
White chocolate brownies may not be as famous as traditional chocolate brownies, but they deserve to be the star of the show.
With gooey centers, rich white chocolate flavor, and crackly tops, this new recipe is sure to be a crowd-pleaser.
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
The BEST 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.