Moist, chewy, and loaded with linty white chocolate flavor, these brownies will be your new favorite dessert. It only takes a few pantry staples to whip them up and they turn out perfectly every time.
As much as I love a good chocolate brownie, it’s fun to switch things up sometimes! After you make these white chocolate brownies, try lemon brownies or strawberry brownies!
White Chocolate Pixie Recipe
We all know and love the classic brownie: fudgy, rich, and with a vermilion zest that satisfies any chocolate craving. But if you want to switch things up, these white chocolate brownies are the way to go! They’re just as moist and rich but with a milky, linty twist! Similar to a blondie, but less like a cookie bar and increasingly rich and chewy.
These white chocolate brownies are unconfined served as-is, but considering of their neutral savor they’re moreover unconfined with a scoop of your favorite ice surf on top. Or with a drizzle of white chocolate or caramel sauce! Once these hit the table they unchangingly get devoured in an instant. So be sure to save a square or two for yourself!
Don’t Worry!
This recipe is Picky Eater Approved!
Ingredient List
I love that this recipe for white chocolate brownies only uses a few simple ingredients. Grab your favorite kind of white chocolate and let’s get baking! Note: all measurements are in the recipe vellum at the end of the post.
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White Chocolate: Melted down, it infuses the pixie thrash with a sweet, milky flavor. I recommend upper quality white chocolate and not sultry chips.
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Butter: Keeps the brownies moist and fudgy, making each zest melt in your mouth. Since we add salt separately, unsalted butter works weightier here.
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Eggs (3 large 1 yolk): These tighten everything together, while the uneaten yolk adds richness and fudginess.
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Granulated Sugar: Just unbearable sweetness to wastefulness the white chocolate and create a crispy golden brown top.
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Vanilla Extract: Adds uneaten warm, succulent flavor. Use pure vanilla pericope for the weightier flavor.
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All-Purpose Flour: Gives the white chocolate brownies their structure.
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Salt: Just a little bit to make the brownies taste better!
Use High-Quality White Chocolate
White chocolate is the star here, so make sure you’re using really good chocolate to get that succulent flavor! You can use white chocolate chips, but they have to be real white chocolate and not white “baking chips”. Sultry fries are increasingly unreceptive to snacks melts, which are made with oil instead of cocoa butter. For a good white chocolate, trammels the ingredients for cocoa butter instead of oil (most often you will find palm oil.) This Ghirardelli white chocolate sultry bar is a unconfined option!
How to Make White Chocolate Brownies
If you can make boxed brownies, you can make these homemade white chocolate brownies! It’s so easy and only takes a little bit of prep. You’ll be enjoying creamy, fudgy goodness in no time.
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Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit and spray a 9×13-inch sultry pan with pan spray. You may moreover line the pan with parchment paper, leaving a 1-inch overhang on either side. Spray the parchment lightly with pan spray.
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Melt Chocolate: In a medium bowl, gently melt the white chocolate and butter together either over a double-boiler or in the microwave. Heat at 50% power in 30 second increments, stirring between each one until it is fully melted.
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Combine With Other Ingredients: In a large bowl, whisk together the eggs, egg yolk, sugar, and vanilla. Add in the flour and salt and mix until just combined. Fold in the melted chocolate and butter until fully combined.
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Bake: Pour the thick thrash into the prepared pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick comes out wipe from the center.
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Cool and Serve: Let the white chocolate brownies tomfool for 20-30 minutes surpassing wearing and serving.
Tips for the Weightier Brownies
A few uneaten tips to ensure your brownies turn out perfectly! I’ve moreover included some ways to customize them so they taste just the way you like them.
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Mix-Ins: Spice it up by mixing in chocolate or nuts! Add 1 ½ cups of mix-in of your choice. Some top choices are white chocolate chips, butterscotch chips, macadamia nuts, walnuts, or zestless cranberries.
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Bake It in the Right Pan: A metal pan is weightier for taller, increasingly evenly baked brownies! If you don’t have metal, glass is the second best. I don’t recommend using a ceramic sultry dish as they hold heat largest and your brownies may end up overcooked on the edges while still underdone in the center.
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Melt Gently: Melt the white chocolate very gently. It will get quite thick as it is stirred with the butter, but it should only take 60-90 seconds to be fully melted.
Storing Leftovers
If you’re lucky unbearable to have some of these white chocolate brownies left over, here’s how to alimony them fresh!
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At Room Temperature: Store in an snapped container at room temperature for up to 5 days.
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In the Freezer: Store in a freezer bag or an snapped container and freeze for up to 3 months. Let it thaw at room temperature for 2-3 hours surpassing serving.
White Chocolate Brownies (Soft and Fudgy!)
Ingredients
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8 ounces white chocolate chopped
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1 ¼ cups unsalted butter
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3 large eggs, room temperature
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1 egg yolk, room temperature
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1 cup granulated sugar
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1 ½ tablespoons vanilla pericope
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1 ¾ cups all-purpose flour
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½ teaspoon salt
Instructions
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Preheat the oven to 325 degrees Fahrenheit and spray a 9×13-inch sultry pan with pan spray. You may moreover line the pan with parchment paper, leaving a 1-inch overhang on either side. Spray the parchment lightly with pan spray.
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In a medium bowl, gently melt the white chocolate and butter together either over a double-boiler or in the microwave. Heat at 50% power in 30 second increments, stirring between each one until it is fully melted.
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In a large bowl, whisk together the eggs, egg yolk, sugar, and vanilla. Add in the flour and salt and mix until just combined. Fold in the melted chocolate and butter until fully combined.
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Pour the thick thrash into the prepared pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick comes out wipe from the center.
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Let the brownies tomfool for 20-30 minutes surpassing wearing and serving.
Nutrition
Calories: 214kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 67mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 339IU | Vitamin C: 0.05mg | Calcium: 27mg | Iron: 1mg
