White Chocolate Brownies

4.60 (30)
⏱ 180 mins 🍽 18 brownies 🌶 american 🏷 Brownies

These homemade brownies use white chocolate for a delicious twist on the classic. Prepared in a single bowl, the batter is thick and bakes into a moist treat. A rich cream cheese frosting, flavoured with more white chocolate, makes them extra special. The recipe yields 18 brownies and takes about 3 hours from start to finish, including cooling time.

White Chocolate Brownies

Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter
  • 6 ounces (170g) pure white chocolate, coarsely chopped*
  • 1 and 1/2 cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon salt
  • optional: 1 cup (180g) white chocolate chips
  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 2 ounces (56g) white chocolate, melted and slightly cooled*
  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract

Method

  1. Set your oven to 350°F (177°C). Prepare a 9×13-inch pan by greasing it or lining it with foil or parchment, leaving some overhang for easy removal later. Put it aside.
  2. Place the butter and chopped white chocolate in a microwave-safe bowl. Heat in 30 second bursts, stirring well after each, until fully melted and smooth. Mix in the sugar thoroughly. Next, whisk in the eggs and vanilla. Add the flour and salt, whisking to combine. Gently fold in the white chocolate chips. The batter will be thick. Transfer it to your prepared pan and spread it out evenly.
  3. Bake for 30 minutes, placing a loose foil cover over the pan halfway through. After 30 minutes, test by inserting a toothpick into the centre. If it comes out with wet batter, they need more time. They are ready when only a few moist crumbs cling to the toothpick. Check every 2 minutes until this point. In my oven, this takes 32 minutes.
  4. Take the pan from the oven and let the brownies cool fully on a wire rack before you add the frosting.
  5. Using a hand or stand mixer with a paddle or whisk, beat the softened cream cheese and butter together on a high setting until creamy and smooth. Add the melted white chocolate, confectioners’ sugar, and vanilla. Mix on low for 30 seconds, then increase to high and beat for 2 minutes. You can add a pinch of salt to taste if you like. Spread this frosting over the completely cooled brownies, then cut into squares to serve.
  6. Keep any leftover frosted brownies covered in the fridge for up to 1 week. Unfrosted brownies can be stored at room temperature, also covered, for up to 1 week.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryBrownies
Cuisineamerican
AuthorSally