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These fudgy white chocolate brownies are extra gooey and dense, just like brownies. One of my most popular recipes, they’re easy to make and so delicious.
If you’re craving a fudgy brownie with white chocolate, this will be your go to recipe. Not quite a blondie, because this recipe doesn’t use brown sugar, the texture is more like a brownie. You can easily make these gluten free too!
If you love white chocolate recipes, you have to try this white chocolate cheesecake.
Why You’ll Love This Recipe
- Best fudgy brownie texture
- Blondies without the brown sugar
- Total time – 45 minutes
- Simple ingredients – Uses good quality white chocolate, white sugar, butter, flour, and eggs.
- Gluten free option
Table of Contents
Ingredients
Just a few simple pantry ingredients and you can make these delicious white chocolate blondies.
- White chocolate – Try to get real white chocolate and not “white baking chips”. This will give you a better flavor and texture. You can use pieces or bars that are chopped up into smaller chunks.
- Unsalted butter – I recommend Kerrygold.
- White sugar – This is necessary for the proper color and texture. You do not want to mix this with brown sugar unless you want a a more traditional blondie texture.
- Extra large eggs – Soy-free eggs are my favorite for those with an egg sensitivity.
- All purpose flour – I use Gold Medal or White Wings.
- Gluten free option – I’ve tested this white chocolate brownie recipe with a few different gluten free flours and it works out really well! The ones I’ve used are Trader Joe’s Gluten Free All Purpose Flour and Bob’s Red Mill 1:1 Baking Flour.
Variations
- Snickerdoodle blondies – for a holiday variation, this recipe has cinnamon sugar.
- Dried fruit – Stir in about 1/3 cup of dried fruit like cranberries.
- Powdered sugar – Also beautiful for the holiday season, dust the tops lightly with powdered sugar for a snowy look.
How to Make
Double Boiler Instructions
- Preheat the oven to 350 degrees Fahrenheit. Heat a small to medium pot filled with at least 2-3 inches of water over medium high heat until simmering.
- Place a heat-safe bowl on top of the opening. Add the butter and white chocolate, stirring continuously as they begin to melt.
- Just before all the white chocolate pieces are completely melted, remove from heat and continue stirring till totally smooth.
- Do not walk away from the melting white chocolate or you risk it separating and becoming clumpy if the heat is too high or it’s on it for too long.
Making The White Brownies
- Using a wood spoon or spatula, stir the sugar into the white chocolate and butter mixture, then add salt, vanilla, and eggs. Make sure the white chocolate has cooled a bit before adding the eggs and stir continuously when adding.
- Add in flour in 1/4 cup increments, folding in each addition till just combined.
- Stir in extra white chocolate pieces and do not over mix!
- Pour into an 8×8 baking pan with parchment paper on the bottom.
Bake for 28-30 minutes for a glass pan (about 25 minutes for a dark pan) or until just set in the middle and slightly brown on the edges. Grab onto the parchment overhang and lift the blondies out of the pan. Wait for it to cool at least 15 minutes before cutting into bars.
Recipe Tips
- Melting white chocolate into the batter gives you the best white chocolate flavor throughout, similar to a brownie, instead of just adding chunks of white chocolate into a cookie bar.
- Don’t overheat the chocolate. Remove it from the heat just before all the little pieces are completely melted. They should continue to melt with the residual heat. If you leave it on too long or too high of heat, the white chocolate become hard and clumpy.
- It’s better to under-bake than over-bake for this recipe for the most fudgy texture. Your first time making these blondies, shoot for the lower cooking time.
Storage Information
Room Temperature – White chocolate brownies can store at room temperature for 2-3 days. Allow them to cool completely, then place them into an airtight container in a cool space. Use parchment sheets or wax paper in between slices to prevent them for sticking together.
Freezer – Brownies can be frozen up to 6 months in a freezer safe container. Just use the tips to separate them with parchment or wax paper.
Choosing a White Chocolate
White chocolate is often not considered actual chocolate. This is because white chocolate is made without cocoa solids, typically as cocoa butter, which is the fat that’s been removed from the roasted cocoa beans.
There are many different brands of white chocolate out there but they are not all created equal. Sometimes you’ll spot “white baking chips” which aren’t white chocolate as they don’t contain cocoa butter. These tend to be a lot more sweet, and less creamy which doesn’t work as well for white chocolate brownies.
Callebaut white chocolate morsels and Guittard Baking Au Lait Chips are my personal favorites. They have a good milky texture that’s not waxy.
- Divine White Chocolate
- Callebaut white chocolate calets
- Guittard Baking Au Lait Chips
- Ghirardelli White Baking Chips
For those searching for dairy free white chocolate, I recommend Enjoy Life.
Frequently Asked Questions
There are a few things that can happen when chocolate seizes, but most likely it was heated on too high heat for too long, or your bowl was still wet with water. You must control the temperature of the double boiler so the water is simmering but not boiling, turning down when needed. If there’s a lot of steam, this can cause the chocolate to seize too.
You may be able to strain out the hard pieces or add some more to smooth out the mixture. The Spruce has some good tips on saving overheated white chocolate. This is also why I don’t recommend microwaving the white chocolate to melt it!
These are basically brownies in texture, but made with white chocolate instead of cocoa powder or melted milk chocolate. With traditional blondies, you typically include some brown sugar, although I’ve called these white chocolate blondies as well!
The texture of these white chocolate brownies is gooey because of two factors – a higher fat to flour ratio. With an extra 1/4 cup of flour, these white chocolate brownies turn out more cakey. Also, not over-baking helps these stay gooey. Edges should be light brown and the center should
I haven’t tested these personally, but some readers have reported success with using ghee (if tolerated) or Earth Balance Pressed Oils and Enjoy Life white chips for dairy free.
White Chocolate Recipes
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Fudgy White Chocolate Brownies
Ingredients
- 1/2 cup unsalted butter, chopped into cubes for easy melting
- 8 oz (about 1 cup) good quality white chocolate, cut into smaller pieces if in bar form
- 1/2 cup white sugar
- 2 extra large eggs, slightly whisked
- 1/2 teaspoon kosher salt
- 1½ teaspoon vanilla extract
- 1 ¼ cup all purpose flour*
- 1/2 cup white chocolate morsels or small chunks
Instructions
- Preheat oven to 350 degrees Fahrenheit. Use a double boiler or place a thick (heat proof) mixing bowl over a small to medium size pot filled with 2-3 inches of water. Bring water to a simmer over medium to medium high heat.
- In the top mixing bowl, add butter and 8oz of white chocolate pieces, stirring continuously with a spoon until just melted. You want to watch this carefully so it doesn't separate or overheat. If a lot steam begins to escape or water bubbles up on the sides, turn the heat down. Just before all the pieces are almost melted, remove from heat and continue stirring till completely melted.
- Add sugar to the melted butter/white chocolate mix. Then add in salt, vanilla, and eggs, stirring continuously till combined. Add the flour in 1/4 cup increments, folding the batter carefully after each addition until just combined. It's important to not overmix here. Finally fold in the 1/2 cup of white chocolate pieces.
- Take an 8x8in pan and either fill it with parchment paper, as shown in the above pictures or grease with butter. Pour in batter, spreading to fill in the pan all the way to the sides. Bake at 350F for 28-30 minutes (glass pan) or about 25-26 minutes (dark pan) until slightly browned on edges and set in the middle. It may appear slightly underdone but will firm up as it cools.
- Use the edges of the parchment to carefully lift the blondies from the pan and cool for at least 15 minutes before cutting.
Notes
- I use Kerrygold unsalted butter and Callebaut or Divine for white chocolate. I do not recommend using white baking morsels, which aren’t as creamy and typically have more sugar.
- These are amazing gluten free. I’ve used Bob’s 1:1 GF all purpose flour and Trader Joe’s GF flour as a substitute.
- Go with a lower cooking time the first time you make these. They will be set in the center but still appear slightly underdone. They will firm up as they cool.
- These can be stored 2-3 days at a cool room temperature or frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally written and published March 31, 2018 as white chocolate blondies. It has been reformatted with new photos and recipe tips and a new title of white chocolate brownies, which I feel is more fitting to the texture.
This recipe is a top 5 in my recipes list and it is clearly one of Alicia’s best. I have made multiple alterations of the recipe (GF, reduced sugar, subbing honey for granulated sugar), and the recipe still turns out incredible! Here are some alterations for those with food restrictions:
– Coconut Flour (GF)
– Honey: do the granulated sugar to honey ratio depending on the type of honey and then use even less honey (Reduced sugar, lower glycemic load)
– Dried fruit/chopped nuts (extra fun and a little health boost!)
These are so delicious and not too sweet! They are so much more satisfying than traditional chocolate/white chocolate brownies. Alicia has the ratios in this recipe perfect.
Thank you so much, Meg! I worked really hard on this one. Nice to see others appreciate it. 🙂
I’ve made these 3 times, twice for other people during a hard time, & once for my own family. All 3 families devoured them within a few days haha. They truly are gooey, flavorful, & sweet, but not too sweet. 10/10 recommend!
So kind – thanks Mairin!
I’ve been craving the ooey gooey sweet treat of brownies but haven’t reintroduced milk chocolate into my diet yet so I knew I had to make these. They definitely satisfied my craving. I didn’t have an 8×8 baking pan so I used an 8×6 and it added a bit to the cooking time. The smaller pan adds thickness so add extra time to make sure they’re cooked to the right consistency. I initially checked on them at 28 minutes but they still weren’t done. I think I added about 10 or 15 minutes until they got to where I wanted them, just keep checking. So glad I have this go to for my cravings and my partner and our daughter enjoyed them too. Thank you Alicia!