Description
These White Chocolate Brownies offer a rich, buttery texture combined with the sweet, creamy flavor of white chocolate. Enhanced by a dual chocolate drizzle of white and semi-sweet chips, this indulgent treat is perfect for dessert lovers seeking a twist on traditional brownies.
Ingredients
Scale
For the Brownies:
- 2/3 cup unsalted butter
- 6 oz white chocolate (baking white chocolate, not candy melts)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 and 1/4 cups all-purpose flour, spooned & leveled
For the Topping:
- 1/3 cup white chocolate chips
- 1/3 cup semi-sweet chocolate chips (or dark chocolate chips)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the brownies.
- Prepare the Pan: Line an 8×8 inch baking pan with aluminum foil and spray it with non-stick cooking spray to prevent sticking. Set aside.
- Melt Butter and White Chocolate: In a medium microwave-safe bowl, melt the unsalted butter and white chocolate in 20-second bursts, stirring after each, until smooth and fully melted.
- Cool Mixture: Allow the melted butter and white chocolate mixture to cool for about 5 minutes to avoid cooking the eggs when added.
- Add Sugar and Flavorings: Whisk in the granulated sugar thoroughly, then mix in the vanilla extract, eggs, and salt until well combined.
- Fold in Flour: Gently fold the spooned and leveled all-purpose flour into the mixture, being careful not to overmix to keep the brownies tender.
- Bake the Brownies: Pour or spoon the batter into the prepared pan and bake for 20-24 minutes. Check doneness by inserting a toothpick—it should come out with a few moist crumbs or clean. The top should be set and edges slightly pulling away.
- Cool: Let the brownies cool completely in the pan to set properly for easier slicing.
- Cut and Remove: Use the edges of the aluminum foil to lift the brownies out of the pan and peel back the foil sides carefully. Cut into 9 or 12 squares depending on desired size.
- Prepare and Drizzle Topping: Melt the white chocolate chips in the microwave in 20-second increments, stirring between bursts until smooth. Drizzle over the cut brownies. Repeat with the semi-sweet chocolate chips for a decorative dual chocolate topping.
Notes
- Store brownies in an airtight container in the refrigerator for 4-5 days to keep them fresh.
- Use baking white chocolate, not candy melts, for the best texture and flavor in the brownies.
- Allow the melted chocolate mixture to cool before adding eggs to prevent scrambling.
- Do not overbake; the brownies should be moist with a few crumbs on the toothpick for perfect fudginess.
- For ease, line the pan with foil with enough overhang to lift the brownies out after baking.
Keywords: white chocolate brownies, dessert brownies, chocolate drizzle brownies, easy brownie recipe, baking with white chocolate