White Chocolate Brownies are a fun twist on classic chocolate brownies. Buttery and rich, they’re the kind of handheld dessert that’s impossible to resist.
White Chocolate Brownies
When we travel as a family, high on our excursion list is, finding local bakeries and trying their sweet creations. These white chocolate brownies were inspired by an orange brownie that we tried on one such adventure. If you can make citrus flavored brownies why not try a white chocolate version? This is just how my mind works, y’all. This recipe is the result.
Different Types of Chocolate
So, if you’ve wondered what the difference is between varieties of chocolate here’s a quick rundown. Each type of chocolate is produced differently so, there’s a significant difference in flavor. Regardless, they all have their place in baking and white chocolate is a delicious flavor option.
- Milk chocolate contains milk and dairy fat in addition to cocoa solids, which gives it a creamy texture and lighter color.
- Dark chocolate is comprised of cocoa solids, cocoa butter, and sugar. It has a semi-sweet flavor with a very slight bitterness.
- White chocolate is made from cocoa butter, milk, sugar and vanilla. It contains no cocoa solids at all so technically, it isn’t chocolate. You can read more about white chocolate here on Bon Appetit.
Helpful Tips for Making White Chocolate Brownies
- Use a quality white baking chocolate as well as white chocolate chips. Different brands can have varying amounts of fat content, and a lesser quality could make white chocolate desserts seem greasy.
- Mix the chips through the batter thoroughly. It’s a wet batter by design, and it’s important to evenly distribute the white chocolate chips. If they clump in one area, the brownies won’t bake evenly.
- You could add 1/2 cup toasted nuts such as walnuts, macadamia nuts or pecans to the batter, too.
- When testing these for doneness, look for moist crumbs. It’s important not to over bake these, or any brownies.
- These brownies turn out very moist and buttery. Along that same train of thought, you may also enjoy my recipe for butterscotch brownies.
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Helpful Kitchen Items:
White Chocolate Brownies
- 6 oz bar white chocolate baking chocolate roughly chopped
- 1/2 cup butter cubed
- 1 14 oz can sweetened condensed milk
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 3/4 cup all purpose flour
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- Preheat oven to 350°F. Line an 8 x 8 baking dish with parchment paper leaving enough overhang to lift from pan. Grease paper or spray with cooking spray. Set aside.
- In a microwave-safe bowl, combine chopped baking chocolate and butter. Microwave on 50% power in 30 second increments stopping to stir each time. Repeat until just until smooth. Don't overheat. Set aside to cool slightly. (Alternatively, melt together in a saucepan on the stovetop over low heat.)
- In a separate medium-size mixing bowl, add condensed milk, eggs and vanilla. Whisk until smooth. Gradually drizzle in melted white chocolate whisking constantly, until fully combined.
- Use a whisk to sift together flour and salt. Add dry ingredients to wet ingredients stirring by hand until fully moistened. Mix in white chocolate chips.
- Spread batter in pan. Bake for 30-35 minutes or until lightly golden and the center is set. (Test with a toothpick in the center looking for moist crumbs) Check halfway through baking and lay foil on top to prevent over browning, if needed.
- Let cool in pan on a baking rack. Use parchment to lift from pan.
- Cut into desired size pieces. You may cut each square into a triangle, if desired.
- Store in an airtight container at room temperature for up to 3 days.