This easy white chocolate brownie recipe only calls for 7 simple ingredients and can be in the oven in about 10 minutes! White chocolate lovers will enjoy the crackly top and extra fudgy, dense texture.

White chocolate brownies cut into squares


  • Skill Level: Beginner
  • Technique Used: The One Bowl Method

White chocolate can be somewhat divisive. Some people love it and some people detest it. The balance of sweetness in a white chocolate recipe is what makes or breaks it. The salt in this recipe of white chocolate brownies create that perfect balance. They are rich, chewy, and incredibly fudgy.

What you’ll love about these white chocolate brownies

  • This recipe was made with a white chocolate lover in mind! White chocolate is the star in this flavorful brownie bar.
  • The texture! White chocolate brownies are seriously fudgy and so chewy.
  • These brownies remind of a soft, gooey butter cake!
  • What makes a good brownie recipe for me is the crackly top. It’s shiny, flakey, and so tempting.
  • You’re only 7 simple ingredients away from making fudgy brownies.
  • It only takes about 10 minutes to whip up the batter before putting them in the oven.
3 white chocolate brownies stacked on top of each other


  • White Chocolate: White chocolate is made of sugar, milk, and cocoa butter. Not only is it the flavor in these bars but it also helps the flour to give support. You can use white chocolate chips or a chopped white chocolate bar.
  • Flour: Flour is the structure for the brownies. These brownies have a low ratio of flour to keep them more moist and chewy.
  • Sugar: Granulated sugar sweetens brownies but also keeps them moist.
  • Melted Butter: Fat adds richness and moisture to the brownies. Using melted butter is the best way to incorporate the melted white chocolate into the batter.
  • Eggs: The eggs bind the brownies together and add moisture and tenderness.
  • Salt: The salt in this recipe is essential in helping to balance out the sweetness from the sugar and white chocolate.
  • Vanilla Extract: Vanilla adds flavor and is a classic flavor combination with white chocolate.

Flavor Variations

White Chocolate Raspberry Brownies: After the batter has been spread into the pan, drop spoonfuls of raspberry jam right on top. Use a butter knife to swirl the jam into the batter and bake as directed.

White Chocolate Chunk Brownies: Make the brownie batter as is but stir in an additional cup of white chocolate chunks or chips (not melted) into the batter. Sprinkle a few additional on top of the batter before baking.

Dark Chocolate Brownies: If you aren’t a fan of white chocolate, try my easy dark chocolate brownies for more of a classic brownie recipe.

White chocolate brownie squares on a wooden board

How to make white chocolate brownies

Brownies, bars, and most drop cookies utilize the One Bowl Method. This method does not require a hand mixer or stand mixer, and can be mixed using simply a bowl and a mixing spoon.

The One Bowl Method is typically utilized for cookies and bars with a chewy texture including these white chocolate brownies. This method is extremely forgiving due to the fact that butter and sugar are not being creamed together,  which requires much more attention to the process. Let’s get started!

Melt the butter and white chocolate

In a saucepan over medium heat, melt butter until it’s completely liquid. Remove the pan from the burner and add all of the chopped white chocolate (or chocolate chips). It’s important not to add the butter and white chocolate to the saucepan at the same time. The white chocolate will melt before the butter and will start to burn.

Stir the white chocolate into the melted butter until it’s completely smooth. If it’s not smooth, return the saucepan to the burner on low heat just for a few seconds and then remove it. Keep stirring and repeat this process until smooth. Do not leave the saucepan on the burner for too long or the white chocolate may start to burn.

Set the saucepan aside while you work on the next step.

Mix the wet ingredients

In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract. Whisk just until combined, you’re not trying to whip a lot of air into the eggs.

Slowly stream in the butter and white chocolate mixture while continuously stirring. It’s helpful to have a second pair of hands for this step. If you’re working alone, stream in a little bit and give it a good stir. Repeat this process until both mixtures are fully incorporated.

Add the dry ingredients

Add the flour and salt and stir it in. Using a rubber spatula, spend at least 30 seconds stirring vigorously. This will encourage the gluten to develop and create chewiness with a fudgy center.


White chocolate brownie batter in a square pan

Spread the brownie mixture into a square baking pan that has been lined with parchment paper.

PRO TIP: How to Prepare Square Pans for Baking

At this point you can sprinkle additional chopped white chocolate (or white chocolate chips) over the top of the batter. Bake for at least 35 minutes and up to 45-50 minutes or until a tester inserted in the center comes out with very moist crumbs clinging to it (not liquid batter, but crumbs). The brownies will not be fully set when they come out of the oven but will set as they cool.

The brownies might be slightly domed right as you remove them from the oven but as they cool, they will slightly sink and the top will become crackly. Remove the parchment paper from the pan and let cool over a wire rack. Cool completely before cutting the brownies.

White chocolate brownie squares stacked on top of each other beside a cup of white chocolate chips


Room Temperature: Store leftover white chocolate brownies at room temperature in an airtight container for 4-5 days. 

Freezer: Leftover individual brownie squares can be wrapped in parchment paper or plastic wrap and stored in a large zipper bag in the freezer. A pan of uncut, cooled brownies can be wrapped in plastic wrap and then aluminum foil to prevent freezer burn. Brownies will last in the freezer for up to 3 months. Leave at room temperature to thaw.

Keep reading for more tips on how to freeze homemade brownies


Do brownies need baking soda or powder?

Brownies famously come in two styles: chewy and cakey. Chewy brownies do not contain baking soda or baking powder because it’s not desirable for them to rise up and lift. These brownies tend to be more fudgy, dense, and chewy.

Brownies made with baking powder or soda produce a fluffy, tender, and more cake-like type of brownie.


If you loved this delicious recipe, you might like to try another white chocolate recipe!

A stack of white chocolate brownies on a wooden board
Yield: 9 large or 16 small brownies

White Chocolate Brownies

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

This easy white chocolate brownie recipe only calls for 7 simple ingredients and can be in the oven in about 10 minutes! White chocolate lovers will enjoy the crackly top and extra fudgy, dense texture.


  • 170 grams (¾ cup, 1 ½ sticks) unsalted butter, cut into small pieces
  • 283 grams (10 ounces) chopped white chocolate (or chips) plus 2 more ounces for topping if desired
  • 4 large eggs
  • 200 grams (1 cup) granulated sugar
  • 1 tablespoon vanilla extract
  • 120 grams (1 cup) all-purpose flour
  • ¾ teaspoon kosher salt



  1. Line a 9 x 9 inch (23 x 23 cm) or 8 x 8 inch (20 x 20 cm) baking pan with parchment paper and set aside.
  2. Preheat the oven to 325ºF (165ºC) and position an oven rack in the middle of the oven.
  3. Measure out all ingredients.


  1. In a saucepan, melt the butter (170 grams/ ¾ cup) over low heat. Once melted, remove from the heat and add all the white chocolate (283 grams/ 10 ounces) into the pan. Stir frequently until smooth. If the chocolate does not completely melt, place the pan back over the lowest heat and stir continuously until smooth. Remove from the heat and let cool for about 5 minutes.
  2. Meanwhile in a large bowl, whisk together the eggs (4 large), sugar (200 grams/ 1 cup), and vanilla extract (1 tablespoon) just until combined (you do not want to beat a lot of air into them). Set the whisk aside and use a spoon or rubber spatula for the rest of the mixing. Slowly stream the melted chocolate/butter into the egg/sugar mixture while stirring continuously.
  3. Add the flour (120 grams, 1 cup) and salt (¾ teaspoon) and stir for about 30 seconds to help develop the gluten/chewiness.
  4. Spread the batter evenly into the prepared baking dish. If desired, you can also sprinkle chopped white chocolate on top (about 2 ounces).
  5. Bake for 35-45 minutes or until a tester inserted in the center comes out with very moist crumbs clinging to it (not liquid batter, but crumbs).
  6. Cool completely before removing from the pan and cutting. Brownies will not be set when still warm, but will set once cooled.

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