White Chocolate Brownies

These White Chocolate Brownies are rich, chewy, and perfectly fudgy with shiny crinkle tops—everything you love in a classic brownie but with creamy white chocolate flavor instead of cocoa. They’re simple to make, bake beautifully, and are always a hit for parties, holidays, or any time you want a decadent treat.

Author: salah saloh

Ingredients

Scale

8 oz (226 g) high-quality white chocolate bars, chopped (Lindt or Ghirardelli recommended)
¾ cup (168 g) unsalted butter, chopped into cubes
2 large eggs
2 egg yolks
1¼ cups (250 g) granulated sugar
1 tbsp (15 ml) vanilla extract
1¾ cups (219 g) all-purpose flour, spooned and leveled
¾ tsp salt

Instructions

1️⃣ Prep the Pan

Preheat oven to 325°F (163°C).
Grease a 9×9-inch baking pan or line with parchment paper for easy removal.

2️⃣ Melt Chocolate & Butter

Place chopped white chocolate and butter into a double boiler over low to medium-low heat.
Stir continuously until fully melted and smooth, then remove from heat.

3️⃣ Whisk Eggs & Sugar

In a large bowl, whisk together eggs, egg yolks, sugar, and vanilla until pale, thick, and slightly foamy.
(An electric mixer on high speed works great.)

4️⃣ Combine Mixtures

Pour the melted white chocolate mixture into the egg mixture and whisk until smooth.

5️⃣ Add Dry Ingredients

Fold flour and salt into the batter using a rubber spatula—mix just until combined.

6️⃣ Bake

Spread batter evenly into the prepared pan.
Bake 29–33 minutes, or until the edges are lightly golden and the center is set.

7️⃣ Cool & Cut

Cool completely in the pan on a wire rack.
Loosen edges with a knife, remove from pan, and cut into 16 squares.

Notes

Use real white chocolate bars — Chips won’t melt as smoothly and can affect texture.
Don’t overmix after adding flour to keep brownies tender and fudgy.
Avoid overbaking — They should be slightly soft in the center when you pull them out.
Chill before slicing if you want clean, sharp edges

Find it online: https://chocotune.com/white-chocolate-brownies/