These fudgy white chocolate brownies are insanely rich, soft, and delicious. With white chocolate chunks in every bite, you will want to make this one again and again. Promise.
It's official: this white chocolate brownie recipe is completely irresistible. You HAVE to try this one. I know I probably say that about all of my recipes 🙂 but for real. If you're a fan of my blonde brownies, then you will really love these.
I'm all about fudgy brownies. So I started to wonder what would happen if I took the blonde brownie base, but adjusted to add in chocolate to make them fudgy and chocolatey. The resulting white chocolate chip brownies are super rich and super soft.
Not only are we mixing in white chocolate chips, for that added flavor and texture, we are also using melted white chocolate in the batter. So we've got double the white chocolate action going on. And I am HERE FOR IT! Make sure to read my instructions and recipe notes below for a little bit more about what kind of white chocolate to use.
Honestly, these almost taste like ultra soft and chewy white chocolate macadamia nut cookies... but in brownie form... and without the nuts because #allergyfriendly 😉 but you could totally add some in, if you wanted!
Why You'll Love This Recipe
- This is a one bowl brownie recipe. We're mixing everything up by hand using a rubber spatula, so no need to pull out the electric mixer. Super simple + less dirty dishes. YES!
- If you love all things white chocolate, it goes without saying that you will be a big fan of these brownies. We're using a lot of chocolate in this recipe.
- The whole process is so quick and easy. It should take you 35-40 minutes, start to finish... if that!
Ingredient Notes and Substitutions
- White chocolate: We're stirring white chocolate chips into the batter, but we're also using melted white chocolate. For the melted white chocolate, I recommend high quality chocolate such as Ghiradelli.
- Brown sugar: I recommend light brown sugar for this recipe.
- Egg replacer: Regular readers know I love my Bob's Red Mill Egg Replacer. If you are not looking to make these brownies eggless, feel free to use 2 eggs.
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 flour. If you use a different blend, make sure it contains xanthan gum. You can also use AP flour if you're not gluten free.
STEP ONE: Start by melting the butter with the white chocolate. I like to use a large, microwave-safe mixing bowl because we'll eventually be adding our other ingredients right in. Microwave in :30 intervals, stopping to stir between each burst. Keep a close eye on it, as microwaves vary and yours may take longer or not as long as mine.
STEP TWO: Once that's all melted and combined, stir in both sugars, the egg replacer, and vanilla.
STEP THREE: Next, fold in the dry ingredients until combined.
STEP FOUR: Finish off by stirring in your white chocolate chips. And that's it!
STEP FIVE: Transfer your brownie batter into a square baking pan lined with parchment paper.
STEP SIX: Bake on 350ºF for about 24 minutes. Allow white chocolate brownies to cool in the pan completely before attempting to remove and cut.
- I always recommend weighing the flour using a kitchen scale if possible. This is the best way to ensure accuracy.
- When it comes to lining the pan, I like to leave a bit of overhang to make it easier to lift the whole thing out of the pan once it's cooled. This is just so much easier than trying to cut the brownies in the pan!
- To get neat squares, trim the edges of the baked brownies slightly. I always end up
snacking ontaste testing these scraps.
Frequently Asked Questions
Brownies are made with a chocolate base, while blondies are made with a vanilla base and typically don't even contain any chocolate.
Yes! Feel free to use non-dairy butter and make sure the white chocolate you use is dairy free, too.
Did you make my white chocolate brownies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
White Chocolate Brownies - Gluten Free, Eggless
- ½ cup (113g) unsalted butter
- 6 ounces white chocolate roughly chopped
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tablespoon water
- 1 teaspoon vanilla extract
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (56g) white chocolate chips
- Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
- In a large microwave-safe bowl, microwave the butter with the white chocolate in :30 intervals, stirring after each, until completely melted.½ cup (113g) unsalted butter, 6 ounces white chocolate
- Add the granulated sugar, brown sugar, prepared egg replacer, and vanilla extract and mix to combine. Fold in the flour, baking powder, and salt. Stir in the white chocolate chips.¾ cup (150g) granulated sugar, ¼ cup (50g) light brown sugar, 2 tablespoons Bob's Red Mill Egg Replacer, 1 teaspoon vanilla extract, 1 ½ cups (222g) gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon salt, ⅓ cup (56g) white chocolate chips
- Pour the batter into the prepared pan and bake for 24-28 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs. Allow the brownies to cool completely in the pan, then remove and cut into equal pieces.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- While we are mixing in white chocolate chips, be sure to use high quality white chocolate bars for the 6 ounces of white chocolate that we'll be melting and mixing into the batter, as this will be much easier to melt than chips. Roughly chop your white chocolate and melt in the microwave.