If you love the rich, fudgy texture of a classic brownie but want something a little more indulgent and unexpected, these white chocolate brownies are about to become your new obsession. They’re everything you crave in a brownie—soft centers, slightly chewy edges, and that irresistible crackly top—but with a buttery, vanilla-forward twist. Instead of deep cocoa notes, you get the creamy sweetness of melted white chocolate folded right into the batter, creating a dessert that’s both elegant and comforting at the same time.
What I adore most about these white chocolate brownies is their delicate balance. They’re sweet, but not overpowering, with a smooth richness that practically melts in your mouth. Every bite is dense and luscious, with golden edges that add just the right amount of texture. Whether you’re baking them for a cozy weekend treat, a holiday dessert tray, or simply because you’re craving something a little different, these brownies prove that white chocolate deserves just as much spotlight as its darker counterpart.
Ingredients
- 2 Eggs, 2 Yolks
- Butter—10 tablespoons (melted)
- Flour— 1-3/4 cups
- White Sugar— 1 cup
- Brown Sugar— 1/4 cup (packed)
- Vanilla Extract— 1 tablespoon
- Almond Extract— 1/4 teaspoons (optional)
- Salt— 1 teaspoon
- White Chocolate Chips — 2 cups (divided)
What You’ll Need
- 2 Mixing Bowls
- 8×8 Brownie Pan
How to Make White Chocolate Chip Brownies
- Pre-heat oven to 350F.
- In a small saucepan on medium heat combine butter and white chocolate chips then, set aside.
- In a mixing bowl, whisk eggs and sugar until frothy then pour in vanilla extract and butter mixture.
- Fold in flour and salt then fold in remaining chocolate chips and continue to fold until they are evenly distributed.
- In a well greased 8×8 baking pan, evenly pour the batter in. Bake for 30 minutes or until edges are golden brown.
- Once they’re out of the oven, allow them to cool completely in the pan (this can take up to 30 minutes). Slice and enjoy.
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