One bowl White Chocolate Brownies are soft and fudgy, loaded with melted white chocolate and white chocolate chips, and topped with white chocolate ganache. They're gooey and decadent and not too sweet, the perfect dessert for white chocolate lovers.
For more white chocolate recipes, try my Raspberry White Chocolate Blondie recipe and Chai White Chocolate Chip Cookies.
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❤️You're Going to Love These
- Easy one-bowl brownie recipe with simple ingredients
- Fudgy, chewy white chocolate brownies topped with luxurious white chocolate ganache
- Perfect brownie recipe for holidays, special occasions, and everyday treats.
- Soft, gooey bakery-quality brownies you can make at home.
These fudgy White Chocolate Brownies are just as dense and gooey as traditional chocolate brownies, but made entirely out of white chocolate. This recipe was inspired by this chocolate ganache brownie recipe, our favorite brownie recipe of all time, but with less sugar to balance the sweetness of the white chocolate. Whether you're not able to have chocolate, not a fan, or just really into white chocolate, you're going to love these white chocolate brownies.
🤍Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- White chocolate chips. For the smoothest melting and best white chocolate flavor, use good-quality chocolate chips like Ghirardelli or chopped white chocolate bars.
- Unsalted butter. Cut the butter into cubes so it melts quickly and evenly with the chocolate.
- Brown sugar and granulated sugar. I use a little brown sugar for flavor and moist texture and white sugar for the crinkle tops.
- Eggs. Let your eggs come to room temperature so they blend easily into the white chocolate brownie batter.
- Vanilla extract. The rich flavors can handle a full tablespoon of vanilla for a warm, balanced flavor.
🍬Variations or Substitutions
- Frosting. Skip the ganache, top your brownies with this less-sweet cream cheese frosting for brownies, or go two-tone with this classic chocolate brownie icing recipe.
- Flavor extracts. Add maple extract, orange extract, or a tiny (tiny!) bit of almond extract.
- White chocolate Peppermint Brownies. Stir in a little peppermint extract and top the ganache with crushed candy canes for festive holiday flair.
- Toppings. Top the white chocolate ganache with chopped white chocolate Reese's, Cookies 'n' Creme candy bars, sprinkles, macadamia nuts, toasted coconut, or toffee bits.
🥣How to Make White Chocolate Chip Brownies
Step 1. In a large bowl, melt butter and 1¼ cups white chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.
Step 2. Stir sugars, then eggs and vanilla into the white chocolate mixture. Add flour and salt. Stir just until blended. Do not overmix. Fold in ½ cup white chocolate chips. Pour batter into a 9x9 square pan lined with parchment or foil.
Step 3. Bake in a preheated 325°F oven for 20-24 minutes, until the edges are set and the center looks slightly underdone. Cool completely in the pan.
Step 4. For the ganache, warm the cream in the microwave in 30-second intervals until hot but not boiling. Add white chocolate chips, let sit for 3 minutes, then stir until smooth. Spread over cooled brownies and chill for 30 minutes to set.
👉Helpful Hint: For thicker brownies, use an 8x8 pan and increase the baking time 5-10 minutes.
✅Top Tips
- Don't overbake. The center should look soft for rich, fudgy centers.
- Quality matters. Use good-quality white chocolate for smoother melting and better flavor.
- Cool before topping. Let brownies cool fully before adding ganache so it sets properly.
- Clean cuts. Chill before slicing and use a warm knife for perfect edges.
🎁Storage
- Keep white chocolate fudge brownies covered in an airtight container in the fridge for up to a week.
- To freeze, wrap individual squares in plastic wrap, place in a freezer bag, and store up to 3 months. Thaw in the refrigerator before serving.
❓FAQ
Yes, baking bars melt smoothly and have a creamy texture and a rich flavor.
The edges will look set, but the center should still appear slightly underbaked. They'll finish setting as they cool. The internal temperature should be 180-190 degrees.
Yes. Wrap tightly in plastic and foil; freeze up to 3 months. Thaw in the fridge overnight.
Yes, because of the ganache. Store covered in the refrigerator for up to 7 days.
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📖 Recipe
White Chocolate Brownies
Equipment
Ingredients
White Chocolate Chip Brownies
- 1 ¾ cup white chocolate chips, divided Good quality like Ghirardelli
- ½ cup butter, cubed
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
Ganache Topping
- ⅓ cup heavy cream
- 1 cup white chocolate chips
Instructions
White Chocolate Brownies
- Preheat oven to 325. Line 9x9 baking pan with aluminum foil or parchment paper for easy removal.
- In a large mixing bowl, melt 1 ¼ cups white chocolate chips and butter in the microwave in 30-second intervals until melted and smooth.
- With a sturdy wooden spoon, stir in both types of sugar, then the eggs and vanilla. Stir well. Add the flour and salt and stir until just combined. Do not overmix. Stir in ½ cup white chocolate chips.
- Pour mixture into the prepared pan. Bake for 20-24 minutes or until the edges look set. The center will appear underdone. The internal temperature for gooey, fudgy brownies should be 180-190 degrees. Cool brownies in the pan.
White Chocolate Ganache
- Microwave the cream in a microwave-safe bowl in 30-second increments until warm. Do not boil. Add the white chocolate chips and ensure they are submerged in the cream. Let them sit for 3 minutes, then stir until smooth.
- Pour ganache over the brownies and spread into an even layer. Chill for at least 30 minutes to allow the ganache to set. Store leftover brownies covered in the refrigerator.
Notes
- For thicker brownies, bake in an 8x8 pan and increase the baking time by 5-10 minutes.
- Use good-quality white chocolate for smoother melting and better flavor.
- Don't overbake. Pull the brownies when the center still looks slightly underdone for a rich, fudgy texture.
- For clean cuts, chill brownies 30-60 minutes. Cut with a sharp knife, wiping the blade clean between cuts.
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