If you’re looking for a twist on the classic brownie, these white chocolate brownies with chocolate chips are the perfect treat. With a rich, buttery base made from melted white chocolate and a generous helping of white chocolate chips, these brownies are soft, chewy, and irresistibly delicious.
White Chocolate Brownies with white Chocolate Chips Recipe
8
servings15
minutes30
minutes241
kcal45
minutesKeep the screen of your device on
Ingredients
250 g 9 oz white chocolate
150 g 2/3 cup unsalted butter
150 g 3/4 cup granulated sugar
3 3 large eggs
1 teaspoon 1 teaspoon vanilla extract
1/2 teaspoon 1/2 teaspoon salt
120 g 1 cup all-purpose flour
100 g 3 1/2 oz white chocolate chips
Equipment
Baking pan- Mixing bowls
- Whisk
- Spatula
- Parchment paper
- Oven
Directions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang to make it easier to lift the brownies out after baking.
- In a microwave-safe bowl, combine the chopped white chocolate and unsalted butter. Microwave in 20-second intervals, stirring in between, until fully melted and smooth. Set aside to cool slightly.
- In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined and slightly frothy.
- Pour the melted white chocolate and butter mixture into the sugar and egg mixture, stirring until fully incorporated. Add the flour and salt, and gently fold the mixture until just combined.
- Fold in the white chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want the brownies to be soft and chewy.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment paper overhang and cut into squares.
Notes
- White chocolate can burn easily, so keep a close eye on your brownies during the last few minutes of baking.
Can I add nuts or other mix-ins?
Absolutely! Chopped nuts like walnuts or pecans can add a nice crunch to the brownies. You can also experiment with other mix-ins like dried fruit or caramel bits.
How should I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. If frozen, thaw at room temperature before serving.
Why are my brownies too dry?
Overbaking is the most common cause of dry brownies. Be sure to check your brownies a few minutes before the recommended baking time is up, and remove them from the oven when a toothpick inserted into the center comes out with a few moist crumbs.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 25% without significantly affecting the texture of the brownies. However, remember that the brownies might be less sweet, especially since white chocolate is already sweet.
How can I make my brownies more fudgy?
To make the brownies fudgier, reduce the flour slightly (by about 2 tablespoons) or add an extra egg yolk. Also, make sure not to overbake the brownies, as this can make them cakier.
What if I want to make the brownies more cakey?
For a more cakey texture, you can add an extra 1/4 teaspoon of baking powder to the batter. This will give the brownies a bit more lift and a lighter texture.
How do I know when my brownies are done?
Brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking a few minutes before the suggested baking time to avoid overbaking.
Why did my white chocolate seize when melting?
White chocolate can seize if it’s overheated or comes into contact with water. Melt it slowly, using short intervals in the microwave, and stir frequently. Ensure all your utensils are dry.
