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White Chocolate Brownies are a fun twist on the traditional chocolate brownie. They are rich, smooth and truly decadent!
Why You’ll Love This Recipe
Today’s recipe is a white chocolate lover’s paradise. It is full of white chocolate, from top to bottom.
This white chocolate brownie or blondie, if you prefer, is not only full of white chocolate but it is topped with a lovely white chocolate frosting. This is one rich brownie so you won’t have to cut them very big. At first I thought they were a too little rich but as my taste buds adjusted they kept wanting more and more. I found myself slicing little slivers of it off right from the pan and going back for more and more “tastes.”
Ingredients Needed
White Chocolate. Be sure to use a good quality white chocolate for this recipe. I usually buy a bar or block of white chocolate instead of white chocolate chips but they will work too. Just make sure it is real white chocolate (not the almond bark or vanilla melts)
Butter. I usually use room temperature salted butter but you can also use unsalted, just add in a pinch of salt.
Eggs. I use large eggs.
Sugar. You will need granulated sugar for the brownie and powdered sugar for the frosting.
Flour. My preference is unbleached all purpose flour
Vanilla Extract. Use pure vanilla extract if possible.
Whipping Cream. You can also use half and half or whole milk.
Tips from Leigh Anne
- White Chocolate can be a bit temperamental when melting. It burns very easily so be sure and take it low and slow when melting your white chocolate, especially if you are doing it in a microwave. I often use a double boiler to melt my chocolate so I have a bit more control.
- I like to line my pan with parchment paper or aluminum foil as it makes it easier to remove the brownies from the pan. Just lift up on the paper to remove the brownies from the pan.
How to Make White Chocolate Brownies
- Preheat oven to 350 degrees.
- Melt your white chocolate and butter either in the microwave or a double boiler.
- Whisk in eggs and vanilla in a bowl and then add in sugar.
- Add in flour and stir to combine.
- Put batter into a greased 9 x 13 pan or line the pan with parchment paper for easy removal.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool and then frost.
- Mix up frosting while brownies are cooling.
How to Make White Chocolate Frosting
- Melt butter and white chocolate in microwave or double boiler.
- Remove from heat and add powdered sugar, whipping cream and vanilla.
- Frost brownies when cooled.
White Chocolate Brownies are a nice alternative to the traditional brownie. You could even top it with a scoop of vanilla ice cream and a drizzle of caramel for an amazing dessert! Enjoy!
Frequently Asked Questions
You can, wrap them in plastic wrap and then in foil and freeze for up to 3 months. You can also wrap them in plastic wrap and place them in an airtight container.
I like to use a plastic disposable knife but you can also use a sharp metal knife. The plastic knife gives a nice clean cut. Be sure and wipe the knife off after each cut. I will often chill my brownies first before cutting for a cleaner cut.
If you love white chocolate brownies, try one of our other favorite recipes:
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White Chocolate Brownies
Ingredients
- 1 cup butter
- 1/2 cup white chocolate chopped
- 4 eggs beaten
- 2 cup sugar
- 1 1/2 cup flour
- 1 1/2 tsp vanilla
Frosting
- 1/2 cup butter
- 1/3 cup white chocolate chopped
- 3 cup powdered sugar
- 2 Tbsp whipping cream or more to right consistency
- 1 1/2 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- For the brownie part melt your white chocolate and butter either in the microwave or a double boiler.
- White Chocolate burns easily so be sure and watch it. Melt it in small increments of time. Whisk in eggs and vanilla and then add in sugar.
- Add in flour and stir to combine.
- Put into a greased or parchment lined 9 x 13 pan.
- Bake for 25-30 minutes. Cool and then frost. They are done when a toothpick comes out clean.
Frosting:
- Melt butter and white chocolate in microwave or double boiler.
- Remove from heat and add powdered sugar, whipping cream and vanilla. Stir until smooth
- Frost brownies.
Tips & Notes:
- White Chocolate can be a bit temperamental when melting. It burns very easily so be sure and take it low and slow when melting your white chocolate, especially if you are doing it in a microwave. I often use a double boiler to melt my chocolate so I have a bit more control.
- I like to line my pan with parchment paper or aluminum foil as it makes it easier to remove the brownies from the pan. Just lift up on the paper to remove the brownies from the pan.
Nutrition Facts:
Originally posted JUNE 10, 2020
Nammi says
Love blondies but never tried them with frosting.
Nicole says
Hi I was just wondering what brand white chocolate you used? Dumb question but do you chop then measure the white chocolate?? I’d like to make a few batches this weekend! Thanks!
Leigh Anne says
Nicole, I believe I used Guittard or Ghiradelli. I measure before chopping.
Chef Dennis says
hi Leigh Anne
I loved your white chocolate decadence, I made them and gave you a shout out over at my page!
thanks for the inspiration
Dennis
Katherine says
I snuck a peak over at Portland Mama to see your recipe and now I’m wishing my children weren’t napping so I could get to the store for some block white chocolate!
They look delicious!