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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.
Oh my goodness these are amazing!! So rich and thick and a treat for sure!
Thanks for posting, these look so yummy. Although I’m concerned about the food starches used in gluten-free flour these days. Will maybe wait until I’m through the initial four-month strict diet period and then try adding back.
I think that’s a great plan, Beth! Are you ok with GF flours without the starches? I may try to experiment with some to see if I can eliminate the potato starch. I guess sweet rice flour is really great for binding as well.
I was actually recovering pretty well and not much was triggering me which is why I finally tried it. I’m absolutely certain it was something in that white chocolate. This reaction was really bad. I’ll make sure whatever I try next will extremely minimal so it’s just a very minute cluster headache 🙂 or hopefully nothing at all so I can finally enjoy white chocolate!
I’ve recently heard from a few people they just can’t have all white chocolate. Hoping that’s not the case for you. Please keep me updated!
I sent ya an email, but for public intensive purposes if people are reading this. I usually drink 1% milk with cereal (honey nut cheerios and frosted mini wheats). I have also purchased whole milk too so I can use it for recipes or my cereal. I’m able to have cheeseburgers from McDonald’s with no pickles, no onions. Funny enough, soy lecithin is the last ingredient in the cheese.
I’m able to also have the vanilla ice cream cones which I’ve read are actually yogurt! (which I know you’re unable to have).
I’m able to have vanilla bean ice cream from Friendly’s as well.
As far as the ricotta cheeses I’ve tried, the Calabro Ricotta Cheese Whole Milk and Organic Valley Ricotta Cheese.
Both of those gave me cluster headaches. I’ve noticed lemon/citrus is an issue for me.
Funnily, I’ve had issues with hellman’s mayo too, but I can have the mayo from McDonald’s which has almost the same ingredients!
This condition is bizarre.
So, is it the soy lecithin, non fat dry milk, or the cocoa that bothers me?
Figured I’d ask someone who seems like they have very extensive time with cooking 🙂
Thanks again!
I suppose testing out different white chocolate chips isn’t the WORST thing that could happen haha. I can’t wait to hear what you find out. I think it’s also important to note it could be reaction to outside triggers too. Sometimes avocado doesn’t set me off and sometimes it does. I think it all depends on what’s going on with the weather, stress, cycle, etc.
Looking back at this recipe for the blondies for my white chocolate incident with the Ghirardelli white chocolate chips and also seeing your other white chocolate recipes– I have yet to try anything with nonfat dry milk, but a lot of things have soy lecithin in them (bread) that I have been OK with.. I’ve had buttermilk powder for Aunt Jemima Buttermilk pancake mix and I was OK with that… So quite possibly I don’t go well with nonfat dry milk. What makes that a trigger?
I’ve had Friendly’s vanilla bean ice cream which has whey protein concentrate and whey which I’m OK with in that ice cream apparently.
So which white chocolate would I choose from your list now? (Noting your 2020 update!)
Thanks! and Thanks for upkeeping and having such an amazing website and being such an amazing person!!
P.S. I had fresh ricotta – Maplebrook Farms and it’s good 🙂 No issues! I had Maplebrook Farms Fresh Mozzarella as well. No issues! 🙂
Frosted mini-wheats contains gelatin and that is a huge trigger for me. I would avoid McDonald’s too. Everything is hydrolyzed and that might be causing your cluster headaches. If you crave a burger go to Five Guys. Their burgers are real beef and their fries are just potatoes and peanut oil (peanut oil is like soybean oil-super refined so no reaction) but avoid their Cajun fries-I swear there is msg in them.
Actually McDonald’s has plain all beef burgers too (the regular burgers without seasoning), which I know is surprising! But their fries are definitely not good. You can find the ingredients here.
Oops, forgot to add what you were asking for– I only had the 2 small morsels themself. Symptoms kicked in 10 mins later. It was scary.
Thanks for following up! I’ve been wanting to email you to discuss these things as opposed to continually bogging up your comments section, haha.
I’m completely okay with milk. Store bought ricotta (tried 2 brands, 1 of them you recommended) seems to have been giving me cluster headaches. I’ve only been eating cream cheese and American cheese. Haven’t tried the mozzarella Trader Joe’s you recommended cause I’m getting over a bad recent lapse and I don’t want to skew my results.
Could it have been the soy lecithin then?
Ps, I’m jealous of all the cheeses you can have!!
Haha, don’t ever worry about commenting on here! It’s good for others to be able to read it too. They might have similar questions. We are all so different when it comes to migraine triggers. I get the same horrible reaction almost immediately after eating yogurt, while some have been able to add it back in successfully. You could be in the highly sensitive column when it comes to reduced fat milk and milk powder which are used in white chocolate. Some ricottas use this too, which would explain the reaction, but the Calabro brand I recommend has whole milk! So we’re back at square one. Isn’t this fun?! 🙂 I’d guess that’s more likely than the soy lecithin, but that may just take some more trial and error if you’re willing to risk it.
I’ll keep my fingers crossed you can tolerate the mozzarella (and maybe even goat cheese)!
Curious– I tried 2 ghirardelli white baking chips before (roughly a month and a half ago) and had a very bad reaction that lasted roughly an hour and then residual afterwards. Any idea why?? I miss yummy desserts so I was curious about what you’d be posting for more meals!
Did you just have two pieces by themselves and are you ok with other dairy? It could possibly be something like the non-fat dry milk or soy lecithin in them…but it’s so tough to tell! The Callebaut ones have whole milk and the Divine uses sunflower lecithin instead of soy if you can narrow it down. I’ll have to keep that in mind for future recipes!
I believe I narrowed it down to non-fat dry milk! I’ve had Soy Lecithin in multiple products and have been OK. I have not yet tried the Callebaut brand as you have mentioned though.. Just wanted to finally re-respond to this after my years of dealing with this and looking at my extensive list of foods I’ve had with ingredients included.