Description
These decadent White Chocolate Brownies are rich, fudgy, and loaded with creamy white chocolate. Perfectly sweet with a tender crumb and a subtle vanilla flavor, they make an irresistible treat for any occasion. Made in under 40 minutes, these brownies are easy to prepare and guaranteed to satisfy your sweet tooth.
Ingredients
Scale
Chocolate Mixture
- 8 oz high-quality white chocolate, chopped
- 3/4 cup unsalted butter, cubed
Wet Ingredients
- 2 large eggs
- 2 egg yolks
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9×9-inch square baking pan or line it with parchment paper to prevent sticking.
- Melt Chocolate & Butter: Using a double boiler or microwave in short intervals, gently melt the chopped white chocolate and cubed butter together until smooth and fully combined. Allow this mixture to cool slightly so it doesn’t cook the eggs later.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes light and fluffy, which helps create a tender texture.
- Combine Mixtures: Slowly whisk the cooled white chocolate and butter mixture into the egg and sugar mixture. Stir until smooth and fully incorporated with no streaks.
- Add Dry Ingredients: Gently fold in the all-purpose flour and salt using a rubber spatula. Mix just until combined to avoid overworking the batter, which can make the brownies tough.
- Bake: Pour the batter into the prepared baking pan, smoothing the top evenly. Bake in the preheated oven for 29 to 33 minutes, or until the edges are lightly golden and the center is set but still slightly soft.
- Cool & Slice: Allow the brownies to cool completely in the pan before slicing into 16 equal squares. This resting time helps them set and makes slicing easier.
Notes
- Use high-quality white chocolate for the best flavor and smooth texture.
- Do not overmix the batter after adding flour to keep brownies tender.
- Check for doneness by inserting a toothpick into the center; it should come out with moist crumbs, not wet batter.
- Let brownies cool fully before cutting to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
