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.
White Chocolate Brownies
Yield: 16 2-inch bars
Prep Time: 25
Cook Time: 32 minutes
Looking for something different in the brownie world? Try these White Chocolate Brownies!
- 6 ounces white chocolate, chopped
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch salt
- 2 large eggs
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chunks
- Place the white chocolate and butter in a medium saucepan. Cook over medium-low heat, stirring frequently, until melted. Don’t worry if they don’t combine completely. Set aside to cool slightly.
- Preheat oven to 350°F. Lightly grease an 8-inch square baking pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the eggs, sugar, and vanilla extract until well-blended. Add the white chocolate mixture and mix until smooth.
- Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined. Stir in the chocolate chunks.
- Transfer the batter to the prepared pan. Bake 28-32 minutes, or until the edges are lightly browned and a pick inserted into the center comes out clean. Cool in pan on wire rack.