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side view of two stacked square piece of white chocolate brownies.
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5 from 1 vote

White Chocolate Brownies

White chocolate brownies are like Blondies in disguise. You THINK they are just a less-cool, less-flavorful version of chocolate brownies, but oh are you wrong. They are basically Clark Kent with the glasses. Let's see you take that shirt off Clark. Okay it got weird, just try these brownies, the white chocolate flavor is unreal! They are rich, fudgy, not at all cake-y, and taste exactly like true white chocolate because we are using the real stuff, no chips here.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Cooling time3 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 16 Servings
Calories: 325kcal
Author: The Food Charlatan

Ingredients

  • 1 and 1/4 cups granulated sugar
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 8 ounces white chocolate two 4-ounce bars, high quality
  • 1/2 cup butter
  • 1 and 1/2 cups + 2 tablespoons all purpose flour
  • 4 ounces white chocolate one 4-ounce bar, high quality

Instructions

  • Preheat your oven to 325 degrees. Line a 9x9 inch square GLASS* pan with parchment paper. You can also line it with aluminum foil (be sure to spray the foil with nonstick spray). Or you can just spray the pan.
  • In a medium bowl, (or stand mixer) add 1 and 1/4 cups granulated sugar, 3/4 teaspoon kosher salt, 2 large eggs, and 1 large egg yolk.
  • Use a hand mixer (or the whisk attachment on your mixer) to beat the eggs and sugar together. Beat well for about 2 minutes until very light and fluffy.
  • Meanwhile, in a medium microwaveable bowl, add two (4-ounce) bars of white chocolate, roughly broken up with your hands. Add 1/2 cup butter (1 stick). Melt in the microwave for about 1 minute, stirring halfway. Melt until the butter is mostly melted, but the white chocolate still has some solid pieces. Then stir it together completely until the butter is incorporated, and the white chocolate has all melted completely.
  • Beat the egg and sugar mixture one more time, to make sure it's good and whipped. Pour the white chocolate mixture into the egg mixture. Use a rubber spatula to stir it all together.
  • Add 1 and 1/2 cups PLUS 2 tablespoons all-purpose flour, spooned and leveled. That means take a large spoon and add flour to your measuring cup, then level off the top with something flat like a butter knife. Stir in the flour with the rubber spatula until just barely incorporated.
  • Do NOT over mix. Over-mixed batter makes for a tough brownie, which is not what we're going for. You want soft, tender brownies! Once you don't see any more flour streaks, stop messing with it.
  • Scrape the batter into the prepared pan and spread to the edges.
  • Use a knife to chop the remaining bar of white chocolate. Sprinkle it evenly over the batter. Use your spatula to gently fold it in. If you add the chocolate chips to the batter before pouring it into the pan, they tend to melt and swirl on you, and we want these chunks to hold their shape.
  • Place the brownies on the center rack of the oven that is preheated to 325. Gently place a sheet of foil over the top of the pan, not touching the brownies.
  • Bake for about 55-65 minutes. YES, really, it's a long bake time! Remove the foil from the top of the brownies about 10 minutes before they are done, especially if the top of the brownies look raw still.**
    You will know the brownies are done when the edges are completely firm, set, and golden. The center of the brownies will still be white. The center of the brownies will wobble a little bit when you shake the pan, but it should not look sloshy or too liquid-y. The center of the brownies will still be a little shiny. See notes for more cues.
  • When the brownies are done, remove from the oven and let cool for at least 2-3 hours. I know, I KNOW, it's torture. But this recipe needs a little TLC. The brownies need time to set up, or they will just melt into a hot mess.
  • To cut these into nice looking squares, once the brownies have cooled, lift the parchment paper or foil out of the pan. Cut with a sharp knife, wiping the knife on a clean wet towel in between slices.
  • Store covered on the counter!

Notes

*A metal pan will work fine, it just browns the edges more aggressively. 
**It's tricky to know when these brownies are done. They could potentially look quite undone on top when the instructed bake time is over. This is okay. If they have been in the oven at least an hour, and still look too-wobbly, take them out (you can go up to 65 mins). Then let cool completely before cutting into them. They will firm up, and be ultra tender and soft in the middle.
On one of my tests, a small amount of butter pooled on the top of my brownies. If this happens, don't worry, just take it out at the normal bake time and it will melt into the brownies as they cool.
Remember to use bars of REAL white chocolate! White chocolate chips are not the same. 

Nutrition

Calories: 325kcal | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 54mg | Potassium: 98mg | Fiber: 1g | Sugar: 28g | Vitamin A: 233IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg