These super fudgy, gooey white chocolate brownies are made in one bowl and packed with delicious white chocolate. So decadent & so delicious.
These white chocolate brownies are probably the ultimate dessert if you love white chocolate. They’re fudgy, gooey and like biting into a piece of white chocolate in brownie form.
You see – I’m a bit of a brownie aficionado. A brownie enthusiast if you will. Nutella Brownies, Frosted Brownies, Brownie Pie… I’d take a fudgy brownie over cake any day.
Because more chocolate, more fudginess, and more gooiness is always a good thing.
What Makes these White Chocolate Brownies so Delicious? Ready for some science???
We’re using melted butter & melted white chocolate. Compared to brownies made with cocoa powder, brownies made with melted chocolate are fudgier. Plus, white chocolate is delicious.
There’s no electric mixer here. Electric mixers add air to the batter which creates a lighter, fluffier texture. Since we want dense, chewy brownies, we’re skipping the electric mixer.
You’ll notice there’s no baking powder or baking soda in the recipe. Baking powder and baking soda create lift and rise in our baked goods because they release tiny air bubbles as things bake. So by leaving them out, our brownies are fudgier and denser.
Finally, be careful not to over bake your brownies. The difference between a couple minutes means fudgy brownies or dry brownies. Bake for about 25 minutes depending on your oven, and when they’re done the top should look set and the sides are just starting to pull away from the edges. If you insert a toothpick into the middle of the pan, it should come out dry or with a few dense crumbs.
Now the only real “trick” to making these white chocolate brownies is to be very careful when melting the white chocolate and butter. White chocolate bakes very easily when you try to melt it, so work in short bursts microwaving it for 20 seconds at a time, then removing the bowl from the microwave and stirring.
The hardest part of this recipe is actually waiting for the brownies to cool fully before cutting into them. Since they’re so fudgy, if you try to cut them right away you’ll have a big mess. Plus – the flavor actually intensifies over time.
After the white chocolate brownies are cooled, you can cut them into squares and drizzle with more chocolate. I love the drizzled chocolate on top because it gives a super pretty zebra-esque stripe. And I’m ALWAYS a supporter of more chocolate.
For the Brownies:
2/3 cup unsalted butter
6 oz white chocolate , use baking white chocolate not candy melts
3/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs , room temperature
1 and 1/4 cup all-purpose flour , spooned & leveled
For the Topping:
1/3 cup white chocolate chips
1/3 cup semi-sweet chocolate chips , or dark
Preheat the oven to 350F degrees.
Line an 8x8 inch baking pan with aluminium foil & spray with non-stick cooking spray and set aside.
In a medium sized microwave-safe bowl, melt the butter and white chocolate in short 20 second bursts. Stir after each 20 second burst.
After both the butter and white chocolate are melted, cool for 5 minutes.
Whisk in the granulated sugar, followed by the vanilla, eggs and salt.
Gently fold in the flour.
Pour/spoon the mixture into your prepared pan and bake for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan. An inserted toothpick should come out with a few moist crumbs, or clean.
Allow the brownies to cool fully in their pan.
To serve, lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 9 or 12 squares.
In a small bowl, melt the white chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the white chocolate over each square. Repeat the process with the semi-sweet chocolate chips.
Brownies can be stored in an air-tight container in the fridge for 4-5 days.