Let Me Tell You Why I Fell for These Brownies
Alright, so you know how some recipes just kind of sneak into your life and refuse to leave? That’s what happened with these white chocolate brownies (yes, the fudgy kind, not those dry cake imposters). I first made them after a long week when all I wanted was something sweet—preferably something I could eat straight from the pan while sitting on the couch watching old episodes of Bake Off. (Don’t judge!) Anyway, the first batch was a disaster—forgot the eggs. The next one? Magic. My mate Lucy even asked for the recipe, and she’s usually suspicious of anything that isn’t just plain chocolate. So, these have serious staying power.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want something gooey but can’t be fussed with layering or fancy toppings. My family goes a bit bonkers for this, especially because the edges get all chewy and the centers are pure fudge. If you’re the sort who can never decide between cake and brownies, this lands squarely on Team Brownie (with a white chocolate twist). Also, if you’ve ever tried to melt white chocolate and it got weirdly chunky—yeah, been there. But with a little patience, it smooths out. I promise, even if you mess up, they'll still taste good. Oddly, my dad prefers these over the classic dark chocolate ones, which he claims are “too intense for after dinner.”
What You’ll Need (and What You Could Swap)
- 200g good white chocolate, chopped (Sometimes I use the supermarket's own brand, honestly. If you’ve got leftover Easter bunnies, they’ll work!)
- 120g unsalted butter (or salted if that’s all you’ve got; just skip the extra salt)
- 200g granulated sugar (I’ve tried half white, half brown when I’m low—it’s pretty tasty)
- 2 large eggs (room temp, but I never remember and it’s fine)
- 1 teaspoon vanilla extract (my gran swore by Nielsen-Massey, but any will do)
- 125g plain flour (if you’re totally out, cake flour works, but they get a bit softer)
- ¼ teaspoon salt (again, skip if you used salted butter)
- Optional: a handful of chopped nuts (pecans or macadamias are lush), or a swirl of raspberry jam—don’t knock it till you’ve tried it
How I Actually Make White Chocolate Brownies
- Preheat your oven to 180°C (350°F). Line a ~20cm square pan with parchment. If you’re like me and can’t find the scissors, just fold it till it fits, who cares?
- Melt the white chocolate and butter together in a heatproof bowl over a pot of gently simmering water (bain-marie style). Stir often. Don’t worry if it looks like it’s separating at first—it comes together! You can also microwave in 20-sec bursts, but stay close; white chocolate is finicky.
- Take off the heat and let it cool for a couple minutes so you don’t scramble the eggs. (I once rushed and ended up with sweet egg drop soup. Not recommended.)
- Whisk in the sugar and vanilla. It’ll look a bit gritty, and that’s fine. Add the eggs one at a time, beating until glossy. Here’s where I usually sneak a taste—dangerous business.
- Fold in the flour and salt, gently. If you’re adding nuts or a swirl of jam, blob those in now. Don’t overthink the swirl; it’s rustic.
- Pour into the lined pan, level it out with a spatula or the back of a spoon (or your finger if no one’s looking).
- Bake for 22–28 minutes. You want the edges set but the center still a wee bit wobbly. They’ll firm up as they cool, so don’t overbake. If you want to double-check, a toothpick should come out with a few moist crumbs.
- Cool in the pan (I know, it’s torture). Slice and eat straight away, or wait till the next day—I actually think the flavor gets even better.
Some Odd Notes That Might Help (Or Just Amuse)
- If your brownies puff up weirdly, don’t worry—they’ll settle down. Mine sometimes resemble a lunar landscape. Tastes the same.
- I used white chocolate chips once and they didn’t melt right, but if that’s all you have, just keep stirring.
- They’re super rich, so cut ‘em small. Unless you’re feeling bold, then go for a slab.
Variations I’ve Tried (And One I Wouldn’t Recommend...)
- Swapped vanilla for almond extract—tasty if you like marzipan vibes.
- Added dried cranberries and pistachios around Christmas—fancy!
- Tried swirling in caramel sauce. Delicious, but a sticky mess—maybe not for a first attempt.
- Once tried white chocolate and matcha powder. Looked like swamp cake, but if that’s your thing, go for it?
Equipment You (Mostly) Need
- Square baking pan (20cm/8in is ideal)
- Parchment paper (foil in a pinch, but it sticks more)
- Mixing bowls, a whisk, a spatula
- Don’t have a double boiler? Just stick a heatproof bowl over a saucepan—it’s the same thing, really.
How to Store (But Mine Never Last Long)
Supposedly, you can keep these in an airtight container for up to 4 days at room temp. Fridge works too, they get extra fudgy. But honestly, in my house they never last more than a day! If you’re more disciplined, Gemma’s got great freezing tips here.
How I Like to Serve ’Em
Sometimes I cut them into tiny cubes and pile them up for a party (makes me look far more organized than I am). Or, just serve warm with a scoop of vanilla ice cream—my nephew swears it’s the ultimate combo. And if you’ve got a good cup of coffee, you’re set.
Lessons I’ve Learned (Mostly The Hard Way)
- I once tried rushing the cooling step and ended up with a crumbly mess. Let them cool in the pan, even though it’s agony.
- Sifting the flour actually does make the crumb softer, but sometimes I can’t be bothered. Works either way.
- If you use cheap white chocolate, sometimes it’s too sweet, so you might want to dial the sugar back a smidge.
FAQ—AKA, Things People Actually Ask Me
- Can I use dark or milk chocolate instead? Sure, but then it’s not a white chocolate brownie anymore! (Still tasty, though. I’ve done it with leftover Easter eggs.)
- Can you make these gluten-free? Yep, just sub in your favorite plain gluten-free flour blend. I like Cup4Cup, but whatever you’ve got is fine.
- Why did my brownies sink in the middle? Probably they were a tad underbaked. Or maybe your eggs were cold (mine usually are and it still works, so don’t panic).
- Can I double the recipe? Absolutely, just use a bigger pan and maybe tack on a couple extra minutes—but keep an eye on it.
- How do I know when they’re done? The center should be a tiny bit jiggly. If you wait till it’s firm, you’ll end up with cake—not the end of the world, but not what we’re after.
Oh, before I forget—if you want to learn about the science of white chocolate, Serious Eats did a deep dive that’s worth a read. Apparently, it’s not technically chocolate, but I say if it melts and tastes good, who cares?
Ingredients
- 200 g white chocolate, chopped
- 115 g unsalted butter
- 150 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 130 g all-purpose flour
- ¼ teaspoon salt
- 60 g white chocolate chips (optional, for extra chunks)
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
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2In a heatproof bowl, melt the chopped white chocolate and butter together over a pot of simmering water, stirring until smooth. Let cool slightly.
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3Whisk in the sugar, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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4Fold in the flour and salt until just combined. If using, gently fold in the white chocolate chips.
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5Pour the batter into the prepared pan and smooth the top. Bake for 28-32 minutes, or until the edges are set and the center is just slightly gooey.
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6Allow to cool completely in the pan before slicing into squares and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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