White Chocolate Brownies
White Chocolate Brownies – Instead of chocolate, try these homemade 1 bowl white chocolate brownies. The flavor is unbelievable and they’re so simple!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
Find it online: https://goingmywayz.com/white-chocolate-brownies/