White chocolate deserves the spotlight, and it gets it in a big way in these White Chocolate Brownies!
I love baking brownies in just about any variation. They’re usually my go-to thing to bake when I need a quick and easy dessert.
These brownies started as an experiment. I started thinking that surely I could make brownies using white chocolate instead of dark chocolate.
Granted, I’m not usually a big fan of white chocolate. I generally prefer it in small doses and will usually choose dark chocolate over it when given the choice. But, I was so curious about how these might turn out, that I put my usual taste preferences aside.
So, the result? A delicious, cake-like brownie that I like so much more than I would have thought. They’re not as bold as a dark chocolate brownie. Instead, they’re a bit more delicate and subtle.
Of course, I couldn’t resist adding some semisweet chocolate chunks to these. I really like the addition of some dark chocolate to all that white chocolate. If you prefer, omit the chocolate and add some toasted nuts or dried fruit.
I do offer a word of warning about melting white chocolate. It doesn’t melt as easily as dark chocolate. If you aren’t careful, you’ll have a mess on your hands. I almost always melt chocolate in the microwave, but I prefer melting white chocolate on the stovetop. I feel like I have better results that way. Just go slowly and be patient with it.
And, please use a good quality white chocolate. Remember that white baking squares or chips are not white chocolate. You should see cocoa butter listed in the ingredients. For these brownies, I used Guittard 31% cacao white chocolate, which always melts nicely for me.