Get the Recipe: White Chocolate Brownies Recipe
These white chocolate brownies have the sweet taste of white chocolate and are tender-yet-chewy with a glossy sugar top that flakes when sliced.
Ingredients
- 1 ½ cups (6.75 ounces or 191 grams) all-purpose flour
- 1 teaspoon kosher salt
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, cut into 1-inch cubes
- 4 ounces (113 grams) white chocolate, finely chopped into ¼- to ½-inch pieces
- 1 cup (7 ounces or 198 grams) granulated sugar
- ¼ cup tightly packed (1.75 ounces or 50 grams) light OR dark brown sugar
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
Instructions
- Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each of the pan's sides. Spray the parchment paper, too.
- Mix the dry ingredients. In a medium bowl, whisk together the flour and salt.
- Melt butter and white chocolate. Place the butter and white chocolate in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 5 minutes. Remove the pan or bowl from heat and set on a wire rack to Let the chocolate mixture cool slightly while you prep the other ingredients.
- Whisk the sugars, eggs, vanilla, then add the chocolate mixture. In the bowl of a stand mixer fitted with the whisk attachment, combine the sugars, eggs, and vanilla. Whisk on medium-high speed for 8 minutes, or until thick, fluffy, and doubled in volume. Reduce to low and slowly pour in the warm chocolate mixture, whisking on low speed until just combined.
- Mix in the dry ingredients. Once the chocolate mixture is combined, use the rubber spatula to scrape down the whisk and the bottom and sides of the bowl. Sprinkle the dry ingredients over the batter all at once and use the rubber spatula to mix by hand until just combined.
- Assemble the brownies. Pour the batter into the prepared pan and use an offset spatula to spread it evenly across the pan and smooth the top.
- Bake the brownies. Bake for 30 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
- Serve and store. Run a butter knife or an offset spatula along the edges of the pan and use the overhanging foil as handles to lift the brownies out of the pan and onto a cutting board. Slice into 2-inch squares and serve.The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- The recipe states that you need 4 ounces (113 grams) of chopped chocolate to make the brownie batter. If you don’t have a digital kitchen scale, that’s equivalent to ⅔ cup of chopped chocolate. Each piece of chocolate should be roughly the same size and shape of a mini- or regular-sized chocolate chip.
- When chopping the white chocolate, make sure to follow the recipe instructions to chop it into smaller ¼- to ½-inch pieces. Any larger than that, and you’ll have a hard time melting the white chocolate. It tends to scorch easily and seize if the pieces are too large and/or the heat source is set too high. If you’re inexperienced with working with white chocolate, err on the side of caution and cook the white chocolate and butter over medium-low heat instead of medium. Although it will take longer to melt the ingredients, the gentler heat will help prevent any potential issues.
- The white chocolate and butter needs to be melted and cooled slightly before using in the recipe. I recommend melting these ingredients first, then setting it aside while you prep the rest of the ingredients and make the brownie batter. Doing so will give the butter enough time to cool slightly!
- It’s better to pull the brownies out of the oven early than leave them in too long—if you over bake the brownies, they’ll be tough. They might appear underbaked, but I promise that when they’ve cooled, they will be perfect.
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