Description
These decadent White Chocolate Brownies combine the rich, creamy sweetness of high-quality white chocolate with a tender, buttery brownie base. Perfectly balanced and baked to a soft, fudgy finish, these brownies are a delightful treat for any occasion.
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
- Preheat and Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Lightly grease a 9×9 inch pan or line it with parchment paper for easier removal of the brownies.
- Melt Chocolate and Butter: In a double boiler over medium-low heat, melt the unsalted butter and chopped white chocolate together, stirring continuously to ensure smooth melting without burning. Remove from heat once fully melted and combined.
- Mix Wet Ingredients: 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 help achieve this texture more easily.
- Combine Chocolate Mixture: Pour the melted white chocolate and butter mixture into the egg mixture and whisk until fully incorporated and smooth.
- Add Dry Ingredients: Gently fold the all-purpose flour and salt into the wet ingredients using a rubber spatula. Mix just until combined to avoid overmixing, which can toughen the brownies.
- Fill Pan and Bake: Pour the batter into the prepared 9×9 inch pan and smooth the top with a mini offset spatula for an even bake. Bake in the preheated oven for 33 minutes until set but still slightly soft in the middle.
- Cool and Serve: Allow the brownies to cool completely in the pan set on a wire rack. Once cool, loosen the edges with a butter knife and carefully invert to remove the brownies. Cut into 16 squares and enjoy.
Notes
- For easier removal, lining the baking pan with parchment paper is recommended.
- Use high-quality white chocolate bars for best flavor and texture, as lower-quality chips may not melt as smoothly.
- Be careful not to overbake to keep the brownies moist and fudgy.
- If you don’t have a double boiler, you can melt the chocolate and butter in short bursts in the microwave, stirring frequently to avoid burning.
- Storing the brownies in an airtight container at room temperature will keep them fresh for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 85 mg
