White Chocolate Brownies
These scrumptious white chocolate brownies elevate the classic brownie to an entirely new level of heavenly yumminess by blending rich, creamy white chocolate into a perfectly soft and fudgy baked good! Whether you’re a lover of white chocolate or looking to try a new twist on traditional brownies, my recipe is easy to make and sure to impress!
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 g White chocolate (use high quality chocolate eg. Callebaut or Lindt)
- 150 g Unsalted butter
- 200 g Granulated sugar
- 3 Eggs (room temperature)
- 1 teaspoon Vanilla extract
- 250 g All purpose flour
- ½ teaspoon Salt
Instructions
- 1
Preheat oven to 175℃ / 347℉ ( no fan).
- 2
Brush the inside of a 7-inch /18 cm square brownie pan with a tiny bit of oil and then use parchment paper to line the bottom and sides of the pan.
- 3
Melt the unsalted butter and white chocolate in a heat-proof bowl over water simmering at low heat.
- 4
In another bowl, whip the eggs and sugar together with the help of an electric hand mixer until pale. This will take about 5-7 minutes.
- 5
Pour the melted butter and chocolate mixture into the egg and sugar mixture. Next, whisk just until combined. Then mix in the vanilla.
- 6
Sift in the flour and salt, and then fold into the mixture. Do not overmix.
- 7
Pour the white chocolate brownie batter into the prepared 7-inch /18 cm square brownie pan and smooth the top with an offset spatula.
- 8
Bake the brownies for 25-30 minutes. When ready, the edges will looked baked and the middle slightly gooey but not raw. Do not over bake! The brownies will set more as they cool.
- 9
Let the brownies cool completely in the 7-inch /18 cm square brownie pan and then carefully cut them into squares.
- 10
Store at room temperature for 2-3 days or in the fridge for up to a week.