White chocolate chip brownies are the perfect brownie for white chocolate lovers! You can’t beat rich, fudgy brownies studded with sweet morsels.
You are about 45 minutes away from pure chocolate bliss, and you don’t even need an electric mixer. Just one bowl, a whisk, and a spatula!
When it comes to chocolate desserts, warm brownies are at the top of my list. Not only are they rich, chewy, and perfectly luscious, they are ridiculously easy to whip up!
I like my brownies with a fudgy texture, so I prefer brownies with no baking powder or soda. I think cake-y textures belong in cake!
Are white chocolate chips good in brownies?
Unless you hate white chocolate, they are delicious in brownies! They are especially tasty in deep chocolate brownies because the sweetness of the chips balances out the richness of the chocolate.
HOW TO MAKE GOOEY WHITE CHOCOLATE CHIP BROWNIES
- PREP – Spray a 9×13 inch pan with non-stick spray. Preheat your oven to 350 degrees.
- WET INGREDIENTS – Melt butter in a large microwave safe bowl. Whisk in the sugar, vanilla, eggs, and salt.
- DRY INGREDIENTS – Sift in the flour and cocoa powder. (This prevents any lumps of cocoa.) Stir gently, then fold in the white chips.
- BAKE – Spread the chocolate mixture into the prepared baking pan. Bake at 350° for about 35 minutes, or until the sides pull away from the pan and the center isn’t doughy.
- COOL – Place the pan on a wire rack to cool.
- SERVE – You can serve the brownies warm, but they will cut more cleanly after they have cooled to room temperature.
You can store cooled brownies in an airtight container at room temperature for at least a week.
How to freeze brownies?
I have found the best way to freeze brownies is to wrap them individually in plastic wrap, then transfer them to heavy duty freezer bags.
They will last for several months and taste just as fresh as when you made them! (I once used this trick when I had to cater a 3 day event for 500 youth and adults.)
PRO TIPS:
- For best flavor, use real white chocolate baking morsels or chopped white chocolate bars, not chopped candy melts.
- Room temperature eggs not only make the batter easier to whisk because they don’t solidify the melted butter, they also affect the baking time. Cold eggs make cold batter, which does slightly increase the baking time.
- A plastic knife is perfect for cutting cooled brownies.
- For best results, don’t overbake your brownies. A toothpick inserted near the center should come out with moist crumbs. If it’s totally dry, your brownies probably will be too.
White Chocolate Chip Brownies Recipe Variations:
- For a tasty crunch, stir in about a cup of chopped macadamia nuts, pecans, or walnuts.
- My kids like the white chocolate to be the star of the show for this brownie recipe, but you can use two or more kinds of chocolate if you prefer. (I like using half semi-sweet chocolate chips.)
- For an extra special treat, serve the brownies warm with a scoop of ice cream.
MORE BROWNIE RECIPES:
Recipes with white chocolate:
Yield: 2 dozen brownies
White Chocolate Chip Brownies Recipe
These brownies with white chocolate chips have crackly tops and fudgy centers. Every bite is loaded with sweet white chocolate pieces!
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 1 cup salted butter, melted
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 1/2 tsp salt
- 1 1/2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white chocolate chips, divided
Instructions
- Preheat your oven to 350 degrees. Spray a 9×13″ baking dish with cooking spray.
- In a large bowl, whisk together the melted butter, white sugar, vanilla, eggs, and salt.
- Sift in the flour and cocoa powder. (Or whisk them together in another bowl.) Stir with a rubber spatula until barely combined, then fold in about 1 1/2 cups of the white chips.
- Spread the batter in the prepared pan and sprinkle the remaining chips on top.
- Bake at 350° for about 35 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. For fudgy brownies, don’t overbake!
- Place the pan on a wire rack to speed up the cooling process. Brownies are easier to cut after they are completely cool, but we never wait that long!
Notes
-Room temp eggs make it easier to whisk the batter. You can place them in a bowl of hot water for 5-8 minutes if you forget to take them out of the fridge.
-For extra easy clean up, you can line your pan with aluminum foil or parchment paper before spraying with cooking spray.
-If you use unsalted butter, add another 1/4 – 1/2 teaspoon of salt to the brownie batter.
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Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 259Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 134mgCarbohydrates: 33gFiber: 1gSugar: 25gProtein: 3g
Next time you get a chocolate craving, skip your classic brownie recipe and give this white chocolate version a try! It really is a great brownie for any white chocolate lover.