White Chocolate Brownies

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These white chocolate brownies are a dream! Chewy, rich, with crinkly tops and fudgy centers, they’re perfect for white chocolate lovers.


These are not blondies; they are true white chocolate brownies. They have all the qualities you love in traditional brownies—fudgy centers, gooey middles, crackly tops, and crispy edges—but made with white chocolate! This recipe is perfect for any white chocolate fan in your life.

White Chocolate Brownies

Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Servings 16 brownies


  • 8 oz high-quality white chocolate like Lindt or Ghirardelli, chopped
  • ¾ cup unsalted butter cut into small cubes
  • 2 eggs
  • 2 egg yolks
  • cups granulated sugar
  • 1 tablespoon vanilla extract
  • cups all-purpose flour spooned and leveled
  • ¾ teaspoon salt


  • Preheat your oven to 325°F. Lightly grease a 9×9-inch pan or line it with parchment paper for easy removal.
  • Melt the butter and white chocolate together in a double boiler over medium-low heat, stirring constantly until smooth. Remove from heat.
  • In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla until pale and smooth. Using an electric hand mixer on high speed can make this easier.
  • Pour in the melted white chocolate mixture and whisk until well combined.
  • Gently fold in the flour and salt using a rubber spatula until just combined.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 29-33 minutes. Let the brownies cool completely in the pan on a wire rack.
  • Once cool, use a butter knife to loosen the edges, then gently turn the brownies out of the pan. Cut into 16 squares and enjoy!

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