White Chocolate Brownies Recipe

White chocolate brownies put a fun spin on the classic treat.

I love their creamy flavor and the way that soft texture just melts in your mouth—honestly, they’re so different from regular brownies.

You’ll see how to make rich, chewy white chocolate brownies that look and taste amazing.

Let’s talk about what you’ll need. The ingredients are simple, and the tools are probably already in your kitchen.

You don’t need fancy gadgets here—just a little love for baking and a few pantry basics.

Once they’re out of the oven, that white chocolate brings such a smooth, buttery flavor. I think they pair perfectly with coffee or maybe a scoop of ice cream if you’re feeling extra.

These brownies can turn an ordinary day into something a bit more special.

White Chocolate Brownies Recipe

I usually bake these when I’m craving something creamy and a little outside the box—definitely not your usual dark chocolate brownies.

They come out soft and fudgy, with pockets of melted white chocolate and some crunchy nuts for a nice bite.

Equipment

• 8×8-inch baking pan lined with parchment paper
• Medium mixing bowl for dry ingredients
• Heatproof bowl for melting white chocolate
• Whisk and rubber spatula for mixing
• Measuring cups and spoons
• Small saucepan for melting butter and chocolate
• Cooling rack for setting the brownies

I always reach for a metal baking pan because it bakes the edges evenly and doesn’t overdo the center.

The rubber spatula is my go-to for folding in the batter without overmixing.

Ingredients

• 1 cup white chocolate chips or chopped creamy white chocolate
• ½ cup unsalted butter
• ¾ cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ cup chopped macadamia nuts or walnuts (optional)

I really recommend using good white chocolate—it melts better and just tastes richer.

The nuts give a little crunch, but don’t worry, the brownies still stay fudgy even if you skip them.

Sometimes I sprinkle extra white chocolate chips on top before baking, just for fun.

Instructions

• Preheat the oven to 350°F (175°C) and line your pan with parchment paper.
• Melt butter and white chocolate together over low heat in a saucepan, stirring until it’s smooth.
• Whisk in the sugar, then add eggs and vanilla extract.
• Fold in flour and salt gently—don’t overmix.
• Stir in macadamia nuts or walnuts if you want them.
• Pour the batter into the pan and smooth out the top.
• Bake for 25–30 minutes. The edges should look set but the center stays a little soft.
• Let them cool on a rack before you cut them into squares.

I always wait until they’re completely cool so they stay dense and moist.

If you cut them too early, they might fall apart—trust me, it’s worth the wait.

Notes

I keep these brownies in an airtight container at room temp for up to three days.

If I want them to last longer, I freeze them with parchment paper between the layers.

Use fresh white chocolate for the best flavor—old chocolate just tastes off.

If you’re a nut lover, try toasting the nuts before adding them in.

These brownies are awesome slightly warm with a scoop of vanilla ice cream or a drizzle of melted white chocolate on top.

Tasting Notes

When I take a bite, the creamy sweetness from the white chocolate hits me first. That smooth texture just melts in my mouth.

The edges? They stay a bit crisp, which is a nice contrast to the soft center.

I get this buttery flavor that cuts through the sweetness. Vanilla brings a gentle warmth—almost like a sugar cookie vibe.

Each bite feels rich but not too heavy. Honestly, it’s easy to go back for seconds (or thirds, if I’m being real).

If I’ve tossed in nuts, there’s a light crunch that shakes up the smoothness. The mix of chewy and crisp keeps things interesting.

I really appreciate how the white chocolate flavor doesn’t take over. It lets the other ingredients shine.

Once the brownies cool, they taste sweeter and get a bit firmer. Right out of the oven, though, they’re softer and the chocolate flavor pops a bit more.

Personally, I like them just a little warm. The flavors blend smoothly and the texture stays perfectly tender—can’t really beat that.

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