Okay, so here’s the thing—I never actually set out to make white chocolate brownies. I was looking for regular old blondies one rainy Tuesday, but all I had lurking at the back of the cupboard was the fancy white chocolate I’d bought on impulse (you know those days). I figured, why not? The result: these white chocolate brownies that are, honestly, a little bit addictive. The first time I shared them with friends they thought I was making some posh bakery secret, but honestly, it’s messy bowls and a bit of measuring chaos around here. Also, a warning: it’s entirely possible to eat three squares before dinner because they’re sort of ‘whoops, gone already’ good.
Anyway, pull up a chair and grab your mixing spoon…
Honestly, Here’s Why I Keep Making These
I make these white chocolate brownies whenever I want something that’s stupidly easy but feels like cheating the dessert police. My family goes a bit wild for them—especially when I throw in raspberries (which incidentally, I forgot last time and no one even noticed until the plate was empty). They’re the ultimate compromise between wanting a brownie and wanting something a bit more, I don’t know, spring-like? The only real frustration is that they’re so vanilla-forward if you skimp on the salt they get weirdly flat—so don’t.
What You’ll Need (And My Substitution Rambles)
- 170g (6 oz) white chocolate, chopped (sometimes I use the baking chips if I’m in a rush—my mum swears by the stuff from the baking aisle, but let’s be honest, any half-decent bar works)
- 110g (1/2 cup) unsalted butter (I’ve used salted and just reduced the extra salt—didn’t notice a massive difference, actually)
- 150g (3/4 cup) sugar (granulated or, if you run out like I have before, light brown sugar for a more caramel vibe)
- 2 large eggs—just the usual supermarket kind
- 1 tsp vanilla extract—my friend makes hers with almond extract on special occasions, but I always prefer vanilla
- 130g (1 cup) plain flour
- 1/2 tsp fine salt (trust me on this one—it matters more than you’d think)
- 60g (about a handful) white chocolate chunks (optional, for the top—makes it extra gooey, but skip if you’re feeling lazy)
- Handful of raspberries or chopped walnuts, optional (I’ve tried both when I’m feeling fancy or have leftovers to use; totally skippable)
Right, Let’s Get These White Chocolate Brownies Baking
- Preheat your oven to 180°C/350°F. Line a square tin (20x20cm or 8 inch—I use baking paper that never sits flat, but it doesn’t need to be art gallery perfect).
- Melt butter and 170g white chocolate together in a biggish microwave-safe bowl. Microwave in 20 second blasts, stirring every time—don’t wander off! I once curdled the lot answering the door to the postman. Or, if you’re old school, use a saucepan on gentle heat. When it’s smooth, let it cool for a minute (sometimes it looks a bit grainy; don’t panic, it works out).
- Stir in sugar. Whisk until it looks like you know what you’re doing, then add the eggs and vanilla. Whisk again, not ferociously—just enough that it all comes together (this is where I sneak a taste, raw eggs be darned).
- Add flour and salt. Gently fold it in—don’t beat it senseless. There’s a moment here where it suddenly comes together (it’ll feel thicker and a bit sticky; that’s good).
- If you want to get boujee, stir in some extra white choc chunks, raspberries, or even chopped walnuts. I’ve used leftover chocolate chips once, and it was a hit.
- Scrape the batter (it won’t pour neatly, that’s normal—honestly, I use a silicone spatula, but a spoon does the trick) into your lined tin. Dot the extra chunks on top if you want.
- Bake for about 22-26 minutes. Watch the edges—they’ll look set and a bit golden, but the middle stays a little squidgy (if you’re a dunker like me, under-baked is best). Every oven’s a law unto itself, so poke a toothpick in at 22 minutes; if it comes out with a few damp crumbs, you’re golden. Just don’t overbake—white chocolate dries quicker than normal brownies.
- Let cool in the tin. (I try to wait. Sometimes I fail and eat them warm, which is messy but A++.) Slice into bars or wobbly squares.
Some Notes That I’ve Learned The Hard Way
- If you use cheap white chocolate, it sometimes seizes and looks a bit odd when melted—just add the sugar and keep going. It’ll be fine in the end (I promise).
- Try to avoid over-mixing after you add the flour. I got cocky once and my batch was weirdly rubbery.
- These taste great the next day—but honestly, in our house, they’ve never lasted that long.
- If you’re impatient, chill them in the fridge so they’re easier to cut neatly (but, hot tip, I prefer them a bit sticky and warm).
I’ve Tried These Variations (Admittedly, Not All Winners)
- Adding freeze-dried strawberries: gorgeous if you have them! But one batch with orange zest was a total bust—somehow tasted like soap?
- Swapping half the white chocolate for dark: gave more grown-up vibes. Would do again.
- Peanut butter swirl: sounded good, but it got a bit greasy. Maybe I’ll try again with less next time.
Equipment? Use What You’ve Got
- Square tin: I’ve done it with a round one in a pinch, brownie police be damned.
- Microwave or a saucepan—either works for melting.
- Silicone spatula or just a regular spoon, whatever’s easier to clean (which for me is sometimes just my finger—kidding! Or am I?).
Keeping Them Fresh (Theoretically)
Store them in an airtight container at room temp for up to three days—or so they say. They have never lasted more than a day and a half in my kitchen.
If you absolutely must keep them longer, freeze in layers with baking paper between. Defrost and microwave for about 15 seconds for that gooey center.
How Do I Like To Serve ‘Em?
We usually eat these straight out of the tin, but for family get-togethers (or if I’m feeling extra), I’ll dust with a bit of icing sugar and pile on some raspberries. My brother swears by eating them with a scoop of vanilla ice cream—he’s not wrong, but I still prefer them with a big mug of tea.
Lessons Learned Or As I Call Them: Pro Tips
- I once tried to speed up the cooling by sticking the tin outside in winter—yeah, don’t. The chocolate went a bit weird around the edges.
- If your eggs are too cold, the melted chocolate can seize. Room temp eggs = happier batter.
- Be patient waiting for the bake—white chocolate is a sneaky beast and can trick you into thinking it’s done before the center’s cooked.
You Asked (Probably)—I Answer
- Can I double the recipe? Oh definitely. Use a 9×13 tin and bake a couple minutes longer (but, keep an eye on it!).
- Why are my brownies dry? Most likely, over-baked or too much flour. Try spooning flour into the cup and leveling off instead of scooping.
- Can I use white chocolate chips instead of a bar? For sure, though honestly I think bars melt better, but if it’s what you’ve got, go for it.
- What if I don’t have plain flour? I tried with self-raising once; they puffed up a bit more, but still tasty as anything.
- Gluten-free version? I haven’t tried it myself, but my friend swapped the flour with a blend and said you couldn’t tell (I trust her taste—mostly).
Let me know if you make these (and if you find a way not to eat four in one sitting, do share your secret—they disappear quicker than you can say ‘another cup of tea?’)
Ingredients
- 170g (6 oz) white chocolate, chopped (sometimes I use the baking chips if I’m in a rush—my mum swears by the stuff from the baking aisle, but let’s be honest, any half-decent bar works)
- 110g (1/2 cup) unsalted butter (I’ve used salted and just reduced the extra salt—didn’t notice a massive difference, actually)
- 150g (3/4 cup) sugar (granulated or, if you run out like I have before, light brown sugar for a more caramel vibe)
- 2 large eggs—just the usual supermarket kind
- 1 tsp vanilla extract—my friend makes hers with almond extract on special occasions, but I always prefer vanilla
- 130g (1 cup) plain flour
- 1/2 tsp fine salt (trust me on this one—it matters more than you’d think)
- 60g (about a handful) white chocolate chunks (optional, for the top—makes it extra gooey, but skip if you’re feeling lazy)
- Handful of raspberries or chopped walnuts, optional (I’ve tried both when I’m feeling fancy or have leftovers to use; totally skippable)
Instructions
-
1Preheat your oven to 180°C/350°F. Line a square tin (20x20cm or 8 inch—I use baking paper that never sits flat, but it doesn’t need to be art gallery perfect).
-
2Melt butter and 170g white chocolate together in a biggish microwave-safe bowl. Microwave in 20 second blasts, stirring every time—don’t wander off! I once curdled the lot answering the door to the postman. Or, if you’re old school, use a saucepan on gentle heat. When it’s smooth, let it cool for a minute (sometimes it looks a bit grainy; don’t panic, it works out).
-
3Stir in sugar. Whisk until it looks like you know what you’re doing, then add the eggs and vanilla. Whisk again, not ferociously—just enough that it all comes together (this is where I sneak a taste, raw eggs be darned).
-
4Add flour and salt. Gently fold it in—don’t beat it senseless. There’s a moment here where it suddenly comes together (it’ll feel thicker and a bit sticky; that’s good).
-
5If you want to get boujee, stir in some extra white choc chunks, raspberries, or even chopped walnuts. I’ve used leftover chocolate chips once, and it was a hit.
-
6Scrape the batter (it won’t pour neatly, that’s normal—honestly, I use a silicone spatula, but a spoon does the trick) into your lined tin. Dot the extra chunks on top if you want.
-
7Bake for about 22-26 minutes. Watch the edges—they’ll look set and a bit golden, but the middle stays a little squidgy (if you’re a dunker like me, under-baked is best). Every oven’s a law unto itself, so poke a toothpick in at 22 minutes; if it comes out with a few damp crumbs, you’re golden. Just don’t overbake—white chocolate dries quicker than normal brownies.
-
8Let cool in the tin. (I try to wait. Sometimes I fail and eat them warm, which is messy but A++.) Slice into bars or wobbly squares.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
280cal
Protein:
4gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
30gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
