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White chocolate brownies on a plate next to white morsels.
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4.78 from 36 votes

White Chocolate Brownies

With melted white chocolate mixed throughout, these are super gooey white "brownies"!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 12 pieces
Calories: 294kcal
Author: Alicia

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
  • 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

Calories: 294kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 134mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 294IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg