Weโve mastered the chocolate brownie world. My homemade brownies recipe is perfected, untouchable, and cherished. Iโve even successfully scaled it up for a 9ร13-inch pan brownie recipe. But we havenโt entered the white chocolate brownie world. A fudge brownieโs not-so-innocent twin. And by the end of this post, we will have conquered it.
But wait, isnโt a white chocolate brownieโฆ a blondie? No, not at all. Blondies arenโt made with white chocolate as the base. So todayโฆ youโre in for something completely different.
Making white chocolate brownies is no different from whipping up a batch of regular chocolate brownies. Itโs still very much a scientific projectโand delicious one, at that. Only a few basic ingredients, carefully chosen, to create the best possible structure, texture, and flavor. With only 7 ingredients, quality and ratios are imperative. If you want a white chocolate brownie that tastes good, use ingredients that taste good. And, like any science project, donโt stray from the recommended measurements.
Hereโs The White Chocolate Story
When testing white chocolate brownies in the kitchen, I usedย my homemade brownies as the starting point. Itโs not a simple switch from regular chocolate to white chocolate. No, that would make our lives too easy! But I found that only a couple tweaks were necessary.
Weโre using the same exact ingredients today, but ditching the cocoa powder for a little extra flour (to maintain structure) and subbing white chocolate for semi-sweet.ย Since weโre using more flour, a completely flavorless addition, I added more butter and white chocolate. The butter and white chocolate are melted together first, then the rest of the ingredients go into the bowl.
Since white chocolate is sweeter than semi-sweet chocolate, I reduced the sugar in the brownie recipe. Though reducing down to 1 cup was a giant mistake. The brownies were flavorless; the flavor just got up and walked away. See ya, tootaloo! There simply wasnโt enough white chocolate to make up for that extra cup of sugar. My second attempt proved much more successful at 1 and 1/2 cups sugar. I was temped to use some brown sugar, but felt it would take away from the pure white chocolate flavor.
Vanilla extract? Weโre sticking to the same amount. Eggs? Letโs add an extra one. White chocolate simply isnโt as flavorful as regular chocolate. Itโs rich, yes, but doesnโt have nearly as much lasting power as its darker counterpart. I found using 4 whole eggs proved to yield rich tasting, major dense white chocolate brownies.
Remember what I said about using ingredients that taste good? Well the most important would have to be the white chocolate. Use quality white chocolate that is made for melting and bakingโsteer super clear of white chocolate morsels. Which arenโt even technically real white chocolate! Reach for the real deal. Youโll need 6 ounces for the brownies and if you make the frosting (highly recommended!), youโll need an additional 2 ounces. So thatโs two 4-ounce white chocolate bars. I like either Ghirardelli, Bakerโs, or Lindt. Theyโre in the baking aisle.
For added texture, however, we can definitely add white chocolate morsels to the brownie batter. Chunks of chips inside the baked brownies are phenom. As an alternative, here are some additions we should try next: white chocolate chips + macadamia nuts, white chocolate chips + dried cranberries, toffee chips, cinnamon chips, toasted pecans, shredded coconut, butterscotch morsels, a mix of it all!
Can never get enough of white chocolate macadamia nut cookies.
The batter is made entirely in 1 bowl. Itโs thick and silky smooth. A thick brownie batter yields a pretty dense brownie, which is exactly what weโre looking for. Dense and compact.ย Make sure the batter is evenly spread into your lined pan. Like always, I recommend lining the pan with parchment paper or aluminum foil. This way you can lift the cooled brownies out as a whole, making cutting SO MUCH EASIER.
The white chocolate brownies looked a little naked without a topping, so I whipped up a quick white chocolate cream cheese frosting. Itโs not overly sweet. Rather, itโs the perfect amount of tang to balance the sweet white chocolate brownies. The frosting is completely optional and I think theyโd be just as irresistible with the strawberry compote from my brown butter pound cakeย or lemon glaze drizzled on top. Heck yea.
We landed upon our master recipe and now let me present you with 1 bowl white chocolate brownies. Just when you thought homemade brownies couldnโt get any better! ๐
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1 Bowl White Chocolate Brownies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 18 brownies
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
Instead of chocolate, try these homemade 1 bowl white chocolate brownies. The flavor is unbelievable and theyโre so simple!
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter
- 6 ounces (170g) pure white chocolate, coarsely chopped*
- 1 and 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- optional: 1 cup (180g) white chocolate chips
Frosting
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 2 ounces (56g) white chocolate, melted and slightly cooled*
- 1 cup (120g) confectionersโ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) and grease a 9ร13-inch baking pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- In a microwave-safe bowl, combine the butter and choppedย whiteย chocolate. Melt in 30 second increments, whiskingย after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. Whiskย in the flour and salt, then fold in the white chocolate chips until combined. Batter will be thick.ย Spread evenly into prepared pan.
- Bake for 30 minutes, covering loosely with aluminum foil halfway through. Test the brownies with a toothpick at the 30 minute mark. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 32ย minutes.
- Remove from the oven and place on a wire rack to cool completely before frosting.
- Make the frosting:ย In a largeย bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on highย speed until smooth and creamy. Add the white chocolate, confectionersโ sugar, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste, then add a pinch of salt if desired. Spread the frosting on theย cooled brownies, then slice and serve.
- Cover and store leftover frosted brownies in the refrigeratorย for up to 1 week, or if the brownies are not frosted, at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: Unfrosted brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 9ร13-inch Baking Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Icing Spatula
- White Chocolate: White chocolate bars are typically sold in 4 ounce bars. Youโll need two. 6 ounces will be melted down for the brownies and 2 ounces will be used in the frosting. I suggest Ghirardelli, Bakerโs brand, or Lindt. Do not use chocolate chips. For the white chocolate in frosting, make sure it is melted 10 minutes prior to beating into the frosting. Otherwise, it will melt the butter in the frosting!
Reader Comments and Reviews
Worked great when I followed the exact recipe. My friend is allergic to normal chocolate, so I made these. They were sweet, buttery, and comforting.
I have the same problem as kim. It just doesnโt bake. I threw away one batch and tried again but I got the same results. Itโs unfortunate. I was looking forward to these.
Iโm at over an hour and the center is still liquid, made another batch followed recipe carefully same issue.
Hi Kim, are you using a different sized pan by chance? The center will look softer when you take out the brownies, but it shouldnโt be liquid. The soft center will continue to set/bake as they cool. Itโs normal for the center pieces to be softer than the edges.
Hello again. I am making these delicious brownies again. Lost track of how many times. They are in the oven now. My sister needs gluten free food. I made these with gluten free flour a few times. Turned out amazing. Thank you for sharing this recipe.
I absolutely loved this โค๏ธ recipe. I made it with gluten free flour, and youโd never know the difference. Everyone keeps asking me to make more. So I am. Iโve made these many times, and they always turn out wonderful. Thank you
Im trying the white chocolate brownies but I halved the recipe and only had white chocolate chips. What would the difference be with the chips and not bars? The batter was thinner too because I didnโt add anything else to the batter, no extra chips.
Hi Deana, see Notes after the recipe. We donโt recommend using chocolate chips in the place of chocolate bars here.
Hi Trina, I saw that aboutvthe chips after I made it. Is there a reason why? Iโll try it again with the right chocolate
Chocolate chips contain stabilizers that prevent them from melting properly!
First time making these. Turned out Fantastic! Followed recipe exactly .
We love them. โค๏ธ.
Thank you.
Omg these are gorgeous and they taste amazing.
Followed the recipe and then added a packet of macadamia nuts with the white chocolate bits to the mixture.
I cooked them for 5mins longer and they have a beautiful flavor and not too sweet.
Winner in my book thanks Sally.
Something is wrong with this recipe. I bake.
350F was a red flag but continued.
After 30 min liquid centerโฆmoved to 375f for another 25, rotating every 5. Glass dish, 70f ambient, calibrated electric oven. Itโs not me.
Excellent and super easy โค๏ธ
I wouldnโt call this a brownie it was more a dense white chocolate cake. Still delicious!
Hi Sally! I plan to bake this on Valentineโs day. I will be halving the recipe to fit in a 9ร9 pan. Also I would like to make the batter red. How much red gel food color should I add? Thank you.
Hi Tina, Weโre unsure the exact amount youโll need. Just add it slowly until it reaches your desired color.
Love this recipe! And itโs always a great hit with my friends & family tho I admit Iโve never tried it with the frosting, as I fear itโd be too sweet. I usually add 1 cup of fresh redcurrants or fresh cranberries depending of the season instead to balance the sweetness. But still itโs really easy to make, love the texture and delicious!