Description
Rich and decadent White Chocolate Brownies featuring a smooth blend of melted white chocolate and butter, combined with eggs, sugar, and vanilla, then baked to perfection for a soft, fudgy texture with lightly golden edges. These brownies are an indulgent treat perfect for dessert or special occasions.
Ingredients
Scale
Chocolate and Butter
- 8 oz high-quality white chocolate, chopped
- 3/4 cup unsalted butter, cubed
Wet Ingredients
- 2 large eggs
- 2 egg yolks
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease or line a 9×9-inch square baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies after baking.
- Melt Chocolate & Butter: Using a double boiler or microwaving in short intervals, gently melt the chopped white chocolate and cubed butter together until smooth and fully combined. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: In a large mixing bowl, whisk the whole eggs, egg yolks, granulated sugar, and vanilla extract together until the mixture becomes light and fluffy, which helps create a tender texture in the brownies.
- Combine Mixtures: Gradually whisk the cooled white chocolate and butter mixture into the beaten eggs and sugar until the batter is smooth and fully incorporated, ensuring an even distribution of flavors.
- Add Dry Ingredients: Fold in the all-purpose flour and salt gently using a rubber spatula until just combined. Take care not to overmix to keep the brownies soft and fudgy.
- Bake: Pour the batter into the prepared baking pan, smoothing the top evenly. Bake for 29 to 33 minutes, or until the edges turn lightly golden and the center is set but still moist when tested with a toothpick.
- Cool & Slice: Allow the brownies to cool completely in the pan to firm up, then carefully slice into 16 square servings for sharing or storing.
Notes
- Use high-quality white chocolate for the best flavor and smooth texture.
- Be careful not to overmix the batter to maintain a fudgy consistency.
- Allow brownies to cool fully before cutting to avoid crumbling.
- For added texture, consider folding in chopped nuts or white chocolate chips before baking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
