Description
These rich and creamy White Chocolate Brownies combine high-quality white chocolate with a buttery, tender crumb for a decadent treat that’s perfect for any occasion.
Ingredients
Units
Scale
Ingredients
- 8 oz (226 g) high quality white chocolate bars, chopped ((Lindt or Ghirardelli bars))
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 1 tbsp (15 ml) vanilla extract
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
Instructions
- Preheat the oven: Preheat the oven to 325 degrees. Lightly grease a 9×9 pan and set aside. (You can also line the pan with parchment paper for easier removal.)
- Melt butter and white chocolate: Melt the butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.
- Mix eggs and sugar: Add the eggs, egg yolks, sugar and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)
- Combine chocolate mixture: Pour in the white chocolate mixture and whisk until combined and smooth.
- Fold in dry ingredients: Fold the flour and salt into the wet ingredients with a rubber spatula just until combined.
- Prepare pan: Pour the white chocolate brownie batter into the prepared pan. Use a mini offset spatula to smooth the batter out.
- Bake the brownies: Bake the brownies for 29-33 minutes. Then let the brownies cool completely in the pan on a wire rack.
- Cool and serve: Once cool, use a butter knife to loosen the edges of the brownies from the pan, and turn over to gently release. Cut into 16 squares and enjoy!
Notes
- You can line the pan with parchment paper for easier removal of the brownies.
- Use an electric hand mixer on high speed to whisk eggs and sugar more easily.
- Let the brownies cool completely before removing from the pan to ensure clean cuts and proper texture.
