White Chocolate Brownies

These rich, chewy White Chocolate Brownies are loaded with white chocolate three ways for the ultimate blondie-style treat, and they come together in two bowls with no mixer.

Course Dessert

Cuisine American

Keyword White Chocolate Brownies

Prep Time 15

Cook Time 1

Servings servings

Calories 594kcal

Author Jason Decker

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