White Chocolate Brownies

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Fudgy, gooey White Chocolate brownies are heaven in brownie form. It’s an easy, one bowl brownie recipe with the most delicious white chocolate flavor. The white chocolate flavor is really the star of the show. But it’s the fudgy texture that make these extra delicious.

One bowl, no mixer, and only 30 minutes of bake time. Like, how many more reasons do I need to give you to get up from what you’re doing and make these white chocolate brownies? Hopefully, I’ve done them justice with my words. And hope you all enjoy!

Slightly under bake the brownies — These brownies need just 30 minutes in the oven, and they’ll continue cooking in their hot pan as they sit on your countertop. Don’t over bake these white chocolate brownies, or else they won’t be as fudgy and moist.

This easy white chocolate brownie recipe just might change your mind if you tend to stay away from white chocolate. A quick and simple recipe that gives you moist, dense, and sweet brownies ever!

Not quite what you are looking for? Try these other great sweet desert recipes: Mexican Churros, Macerated Strawberries, Low Fat Vanilla Ice Cream or the classic Disney Dole Whip.


White Chocolate Brownies

white chocolate brownies scaled

White Chocolate Brownies – Instead of chocolate, try these homemade 1 bowl white chocolate brownies. The flavor is unbelievable and they’re so simple!


  • 1 cup (230g; 2 sticks) unsalted butter
  • 6 ounces (170g) pure white chocolate, coarsely chopped*
  • 1 and 1/2 cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon salt
  • optional: 1 cup (180g) white chocolate chips


  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
  • In a microwave-safe bowl, combine the butter and chopped white chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. Whisk in the flour and salt, then fold in the white chocolate chips until combined. Batter will be thick. Spread evenly into prepared pan.
  • Bake for 30 minutes, covering loosely with aluminum foil halfway through. Test the brownies with a toothpick at the 30 minute mark. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 32 minutes.
  • Remove from the oven and place on a wire rack to cool completely before enjoying.


White Chocolate brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

*White Chocolate: White chocolate bars are typically sold in 4 ounce bars. You’ll need two.

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