Description
Delight in these rich and creamy White Chocolate Brownies, combining the smooth sweetness of high-quality white chocolate with a tender, buttery crumb. Perfectly baked to a golden finish, these brownies offer a luscious twist on a classic treat that’s sure to satisfy your sweet tooth.
Ingredients
Scale
Chocolate & Butter
- 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
Wet Ingredients
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 1 tbsp (15 ml) vanilla extract
Dry Ingredients
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper for easier removal.
- Melt Chocolate and Butter: Using a double boiler over medium-low heat, melt the chopped white chocolate and butter together, stirring continuously to ensure even melting and prevent burning. Remove from heat once smooth.
- Whisk Eggs and Sugar: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale and smooth. An electric hand mixer on high speed can make this process easier.
- Combine Chocolate Mixture: Pour the melted white chocolate and butter mixture into the egg mixture and whisk until fully combined and smooth.
- Fold in Dry Ingredients: Gently fold the flour and salt into the wet ingredients using a rubber spatula, mixing just until combined to avoid overworking the batter.
- Pour Batter and Smooth: Transfer the batter into the prepared baking pan and smooth the surface evenly with a mini offset spatula or regular spatula.
- Bake the Brownies: Bake in the preheated oven for 29-33 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack. Once cooled, loosen the edges with a butter knife, invert to remove from the pan, cut into 16 squares, and enjoy!
Notes
- For easy removal, lining the pan with parchment paper is recommended.
- Be careful not to over-mix when folding in the flour to keep the brownies tender.
- Using high quality white chocolate bars significantly enhances the flavor and texture.
- Storing brownies in an airtight container at room temperature keeps them moist for up to 3 days.
- For a different texture, consider adding chopped nuts or white chocolate chips into the batter before baking.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
