These white chocolate brownies are extra gooey and dense, like regular brownies. One of my most popular recipes, they're easy to make and so delicious.
Sometimes these are called blondies, but blondies have a more crispy outside texture to them because they use brown sugar. These are so delicious and gooey, the texture is more like a brownie.
There are two ways you can make these white chocolate brownies, either gluten free or with regular flour. Both are absolutely amazing and have been tested multiple times so I can guarantee you will love them too.
The Best Gooey White Chocolate Brownies
These are the best white chocolate brownies recipe you will ever make if you're a huge fan of brownie-like texture. This was one thing I set out to achieve when creating this recipe because every other blondie recipe I had tried just didn't have it.
They were either way too sweet, since white chocolate is naturally a lot sweeter than regular chocolate, or they didn't have the right texture.
This texture is achieved by using white sugar instead of brown, but also cutting down on the amount of added sugar. The white chocolate pieces add a lot of sweetness so you don't need the large amount other recipes tell you to use!
For this recipe you also melt the white chocolate and mix it into the dough, getting that delicious flavor throughout!
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Choosing a White Chocolate
White chocolate is migraine diet friendly, mainly because white chocolate isn’t 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.
The solids are typically what create migraine-related issues. 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 even white chocolate as they don't contain cocoa butter. These tend to be a lot more sweet and less creamy.
Callebaut white chocolate morsels is one of my personal favorites, but they are on the sweet side. They have a good milky texture that’s not waxy.
Guittard Baking Au Lait Chips are another one I use often! Here are links to a few different brands and you can choose which one is best for you:
- 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.
Equipment Needed
Great news - you do NOT need a mixer for this recipe. This is one you can hand mix or use a mixer for!
- Double boiler - This is essential for melting the white chocolate smoothly so it doesn't get overheated and harden. You can make one by just placing a heat-safe bowl over a pot of simmering water.
- Baking pan - Darker pans tend to cook faster than glass pans. I typically use a glass pan for baking, but if using a darker one, I take 3-4 minutes off the baking time.
- Parchment - This is necessary if you like an easy clean up! Just lift the blondies out of the baking dish and cut them!
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.
- Vanilla extract
How to Make White Brownies
Step 1: Melt white chocolate
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.
Step 2: Mix ingredients
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 ¼ cup increments, folding in each addition till just combined.
Stir in the white chocolate pieces. Don't overmix!
Step 3: Bake
Cover a glass 8x8 inch pan with parchment paper so it goes up all the sides. Then slowly pour the batter into the pan. 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.
Expert Tips
To make these into really gooey white chocolate brownies, these are some tips you must follow!
- 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. Your first time making these blondies, shoot for the lower cooking time.
- Don't overmix the batter! Stir till the ingredients are just incorporated.
Gluten Free Blondies
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.
How to Store
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.
Variations
- Snickerdoodle blondies - for a holiday variation, you must try this recipe with cinnamon sugar.
- Dried fruit - Stir in about ⅓ 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.
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 ¼ 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 Desserts
For more white chocolate recipes like these white brownies, check out these posts. For a holiday take on these, don't miss the snickerdoodle blondies.
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
White Chocolate Brownies
Ingredients
- ½ 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
- ½ cup white sugar
- 2 extra large eggs, slightly whisked
- ½ teaspoon kosher salt
- 1½ teaspoon vanilla extract
- 1 ¼ cup all purpose flour*
- ½ 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 ¼ cup increments, folding the batter carefully after each addition until just combined. It's important to not overmix here. Finally fold in the ½ 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
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.
Wendy says
This was one of the first recipes that I tried from The Dizzy Cook cookbook. Im not a fan of white chocolate but figured I would give it a go and I am so glad that I did! I can't even explain how delicious these bars are. One of my adult kids even chooses this recipe over chocolate brownies! The top of these get that crinkly sheen like a traditional brownie and ooooo they are so good! Every time I taste them I'm surprised by how much I like them!
Mel says
Love this recipe , this week I swapped out the cup of white chocolate for caramilk ! Oh my next level !
Alicia says
That sounds AMAZING!
Stacy says
These are delicious!! Easy to make and irresistible! Even my husband, who doesn’t like white chocolate, really liked them!
Donna R. says
This is one of my favorite recipes, and a go to whenever I am having people over for a meal and I want a variety of desserts. They are one of the items that I typically always have ready to go in my freezer. I haven't served them to anyone that hasn't raved about them. And so easy!
Meghan says
These are incredible! One of our favorites of Alicia’s desserts. You will not be disappointed.
Am says
I made these and they were so good they are delicious and moist and so easy to make.
Marianna says
we loved these blondies! my daughter has been asking me to make them again.
Emily Piehl says
I made the White Chocolate Brownies as a special treat for my family. I typically don't care for white chocolate but this recipe was so good. They were easy to make, tasted delicious and the whole family liked them. I'll be making them again soon!
hannah green says
i’ve made these over a dozen times in the last year and they are perfection!! i’ve even made them with cassava flour and they were amazing, even better in my opinion. this is a desert staple for me!
Alicia says
Thank you, Hannah! Did you sub the cassava in the same proportions? Need to try that!
Amy says
This recipe yields completely raw/dense brownies. The batter so thick it needs way more time at a low temperature. I wouldn’t consider these fudgey, but raw. I also think it needs some sort of leavening agent other than eggs. The only edible portion was the outside crust.
Alicia says
Hi Amy,
I apologize this didn't work out for you but I believe there's something that went wrong along the way. This recipe is actually in my cookbook and has been on my website for years, and hundreds of people have made it and loved it. Maybe the texture wasn't what you were expecting or perhaps your oven temperature calibration may be off, but I'm happy to help you work through what may have gone wrong. They should not be "raw" in the center.
Nina B says
These are so delicious! I just made them for the second time in a week, the first batch disappeared too quickly:) My only change was to sprinkle some flaky sea salt over the top, right after they came out of the oven. I love the hint of salt pairing with the sweetness.
Alicia says
Thank you so much, Nina!!
Jeanie B. says
If you don't try to make these you're seriously missing out. I made them for my tennis tournament and the ladies devoured them. Love this recipe!
Crystal says
Hi Alicia - do you happen to know the calories in your white chocolate bloodies per blonde?
Thanks so much,
Crystal
Alicia says
Hey Crystal, this is now added to the recipe!
Susan says
I baked the GF bloodies, they turned out pretty good. I think next time I will add some extra white chocolate chips to the batter just to add more decadence.
Pam S. says
LOVE LOVE LOVE these blondies!!!
I don't even like white chocolate and these are so delicious!! My whole family loved them, and my friends that tasted them even asked me to make them again for our next get together! Nobody would ever think you're making these to follow any kind of special diet!
Alicia says
Thank you Pam!!