Description
Delight in these rich and creamy White Chocolate Brownies that combine the sweetness of high-quality white chocolate with a tender, cakey texture. Perfect for those who love a buttery, melt-in-your-mouth treat with a hint of vanilla, these brownies are easy to make and ideal for any occasion.
Ingredients
Scale
Chocolate Mixture
- 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli preferred)
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
Batter
- 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 and prepare pan: Preheat your oven to 325°F (163°C). Lightly grease a 9×9 inch pan or line it with parchment paper for easy removal.
- Melt chocolate and butter: Using a double boiler over medium-low heat, melt together the chopped white chocolate and butter, stirring continuously until fully combined and smooth. Remove from heat.
- Mix eggs and sugar: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until pale and smooth. An electric mixer on high speed can speed up this process.
- Combine chocolate with wet ingredients: Pour the melted white chocolate mixture into the egg mixture and whisk until thoroughly incorporated and smooth.
- Fold in dry ingredients: Carefully fold the all-purpose flour and salt into the wet mixture using a rubber spatula, just until combined without overmixing.
- Pour batter into pan: Transfer the brownie batter into the prepared pan and smooth the surface with a mini offset spatula for even baking.
- Bake: Bake in the preheated oven for 29 to 33 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve: Allow brownies to cool completely in the pan on a wire rack. Once cooled, loosen edges with a butter knife, invert to remove brownies from the pan, cut into 16 squares, and serve.
Notes
- For easier removal, lining the pan with parchment paper is recommended.
- Be careful not to overbake to keep the brownies moist and fudgy in texture.
- Use high quality white chocolate bars for the best flavor and texture.
- Folding the flour gently prevents tough brownies.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 250
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
