We love the idea of white chocolate brownies. It is a dessert that in itself seems a contradiction, but it is not. White chocolate brownies do exist, and they are delicious. Here we bring you the recipe so you can make them at home in a simple way.

And many will say, but if it doesn’t have chocolate in it, then it’s a blondie, isn’t it? Well no, because it does have chocolate, what happens is that it has white chocolate. So these are white chocolate brownies, not blondies exactly.

If you have never tried something like this, this will drive you crazy, because they are delicious! White chocolate is, many of us already know, is almost entirely cocoa butter. To which milk solids and sugar are added, if white chocolate has sugar, or some kind of sweetener in its absence.

So here many people will say that white chocolate is not chocolate, and well no, it is not, but we all know it commercially as white chocolate. And if you like white chocolate then you will love this recipe.

And the fact is that white chocolate, because it has a lot of cocoa butter, makes these brownies super buttery and soft at the end, which we love.

The texture at the end is more “chewy” impossible, and we really like this kind of texture. Above all, brownies should all have a “chewy” point, and at the same time be a little fudgy and always soft.

If you like this idea then you will like this recipe very much. I think many people can’t imagine how good these brownies are, because it’s not such a typical recipe.

If you like this recipe you have to check out our white chocolate pound cake, I think you will love it.

White chocolate brownies

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 16

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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• (215 gr) white chocolate, a good quality one, cut in small chunks
• 3/4 C (170 gr) unsalted butter
• 2 eggs, big
• 1 egg yolk
• 1 C (200 gr) white sugar
• 1 tsp (5 ml) vanilla extract
• 1 1/3 C (170 gr) all purpouse flour
• 1/2 tsp (2.5 gr) salt
• 1 C (170 gr) white chocolate chips

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Equipment

• 1 square baking pan for brownies (carbon steel)

Method

 

1. Preheat the oven to 180° C. Grease and place baking paper in a square baking pan of about 22 cm wide. Also, in a small bowl, sift the flour with the salt.
2. Melt the chocolate in pieces with the butter, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add both ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.

   The second is in the microwave, adding both ingredients to a medium microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted.
3. In a large bowl add the eggs with the egg yolk, sugar and vanilla extract. Beat with an electric mixer or a balloon whisk for 2-3 minutes until a light, fluffy and lighter colored mixture is obtained.
4. Carefully add the white chocolate mixture (which should no longer be hot) to the bowl with the egg mixture and beat for 30 seconds more. Finally, add the flour mixture with the chocolate chips and incorporate with a rubber spatula until a smooth, lump-free mixture is obtained.
5. Pour the mixture into the pan and spread it with a rubber spatula to make it even. Bake the brownies at 180° C for approximately 25-30 minutes until they are firm around the edges but when a toothpick or knife is inserted in the middle, some brownie batter still comes out.
6. Once the brownies are ready, remove them from the oven, let them rest for 20 minutes inside the pan and then unmold them and place them on a rack to cool completely before cutting. When cool, cut into 16 equal portions.

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