White Chocolate Brownies Soft Chewy

As much as I love a good chocolate brownie, it’s fun to switch things up sometimes! After you make these white chocolate brownies, try lemon brownies or strawberry brownies!

White Chocolate Brownie Recipe

We all know and love the classic brownie: fudgy, rich, and with a bittersweet bite that satisfies any chocolate craving. But if you want to switch things up, these white chocolate brownies are the way to go! They’re just as moist and rich but with a milky, creamy twist! Similar to a blondie, but less like a cookie bar and more rich and chewy. These white chocolate brownies are great served as-is, but because of their neutral flavor they’re also great with a scoop of your favorite ice cream on top. Or with a drizzle of white chocolate or caramel sauce! Once these hit the table they always get devoured in an instant. So be sure to save a square or two for yourself!

Ingredient List

I love that this recipe for white chocolate brownies only uses a few simple ingredients. Grab your favorite kind of white chocolate and let’s get baking! Note: all measurements are in the recipe card at the end of the post. This recipe is Picky Eater Approved!

White Chocolate: Melted down, it infuses the brownie batter with a sweet, milky flavor. I recommend high quality white chocolate and not baking chips. Butter: Keeps the brownies moist and fudgy, making each bite melt in your mouth. Since we add salt separately, unsalted butter works best here. Eggs (3 large + 1 yolk): These bind everything together, while the extra yolk adds richness and fudginess. Granulated Sugar: Just enough sweetness to balance the white chocolate and create a crispy golden brown top. Vanilla Extract: Adds extra warm, delicious flavor. Use pure vanilla extract for the best flavor. All-Purpose Flour: Gives the white chocolate brownies their structure. Salt: Just a little bit to make the brownies taste better!

How to Make White Chocolate Brownies

If you can make boxed brownies, you can make these homemade white chocolate brownies! It’s so easy and only takes a little bit of prep. You’ll be enjoying creamy, fudgy goodness in no time.

Mix-Ins: Spice it up by mixing in chocolate or nuts! Add 1 ½ cups of mix-in of your choice. Some top choices are white chocolate chips, butterscotch chips, macadamia nuts, walnuts, or dried cranberries. Bake It in the Right Pan: A metal pan is best for taller, more evenly baked brownies! If you don’t have metal, glass is the second best. I don’t recommend using a ceramic baking dish as they hold heat better and your brownies may end up overcooked on the edges while still underdone in the center. Melt Gently: Melt the white chocolate very gently. It will get quite thick as it is stirred with the butter, but it should only take 60-90 seconds to be fully melted.

At Room Temperature: Store in an airtight container at room temperature for up to 5 days. In the Freezer: Store in a freezer bag or an airtight container and freeze for up to 3 months. Let it thaw at room temperature for 2-3 hours before serving.