These fudgy white chocolate brownies are dense, gooey, and satisfyingly chocolate-like despite being made with white chocolate. One of the most popular recipes, they’re simple to prepare and irresistibly delicious.
If you want a brownie-like treat that highlights white chocolate, this is the recipe to keep. It’s not a classic blondie because it uses white sugar rather than brown sugar, giving it a texture closer to a traditional brownie. It’s also easy to adapt to gluten-free flours.
Why You’ll Love This Recipe
- True fudgy brownie texture with white chocolate
- Blondie-style flavor without brown sugar
- Total time only about 45 minutes
- Simple pantry ingredients: quality white chocolate, white sugar, butter, flour, and eggs
- Easy gluten-free option
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Variations
- How to Make
- Recipe Tips
- Storage Information
- Choosing a White Chocolate
- Frequently Asked Questions
- White Chocolate Recipes
- Fudgy White Chocolate Brownies Recipe
Ingredients
These blondie-style brownies need only a handful of pantry staples. Use good-quality white chocolate for the best flavor and texture.
- White chocolate – Use real white chocolate (bars or chunks) rather than lower-quality white baking chips for a creamier result.
- Unsalted butter – Choose a flavorful butter you like.
- White sugar – White sugar keeps the color and fudgy texture; brown sugar will produce a more classic blondie crumb.
- Extra-large eggs – Lightly whisk before adding.
- All-purpose flour – Standard all-purpose flour works well.
- Gluten-free option – This recipe works with 1:1 gluten-free blends such as Bob’s Red Mill 1:1 or Trader Joe’s GF all-purpose flour.
Variations
- Snickerdoodle blondie twist – Add cinnamon sugar for a holiday spin.
- Dried fruit – Fold in about 1/3 cup dried cranberries or cherries.
- Powdered sugar – Lightly dust the tops for a festive, snowy look.
How to Make
Double Boiler Instructions
- Preheat the oven to 350°F (175°C). Fill a small to medium pot with 2–3 inches of water and bring to a gentle simmer over medium heat.
- Set a heatproof mixing bowl over the pot and add the butter and white chocolate. Stir continuously as they begin to melt.
- Remove from heat just before all pieces are fully melted and continue stirring off the heat until the mixture is smooth.
- Take care not to overheat the white chocolate; high heat or steam can cause it to seize or become grainy.
Making The White Brownies
- Stir the sugar into the melted white chocolate and butter, then add salt, vanilla, and eggs. Ensure the chocolate mixture has cooled slightly before adding eggs and stir continually while incorporating them.
- Add flour in 1/4-cup increments, folding gently until just combined.
- Fold in the extra white chocolate morsels or chunks without overmixing.
- Line an 8×8-inch pan with parchment or grease it, then spread the batter evenly into the pan.
Bake for about 28–30 minutes in a glass pan (25 minutes in a dark pan), or until the edges are lightly golden and the center is just set. Let the pan cool for at least 15 minutes, then lift the blondies out using the parchment overhang and slice into bars.
Recipe Tips
- Melting white chocolate into the batter gives a consistent creamy white chocolate flavor throughout, closer to a brownie than simply folding in chips.
- Watch the heat. Remove the bowl from the double boiler when most pieces are softened; residual heat will finish melting them. Overheating can make white chocolate turn hard or grainy.
- Under-baking slightly will yield the fudgiest texture. For your first batch, aim for the lower end of the baking time.
Storage Information
Room temperature – Store cooled brownies in an airtight container for 2–3 days in a cool spot. Place parchment or wax paper between layers to prevent sticking.
Freezer – Freeze in a freezer-safe container for up to 6 months, separating layers with parchment.
Choosing a White Chocolate
White chocolate contains cocoa butter but no cocoa solids, so it can taste different from milk or dark chocolate. Many brands sell white baking chips that lack cocoa butter and taste excessively sweet or waxy; for the best texture and flavor use white chocolate containing cocoa butter.
Premium white chocolate brands have a creamier, less waxy mouthfeel. For dairy-free white chocolate options, look for specialized products made without dairy.
- Choose white chocolate with cocoa butter for the creamiest result.
- Avoid basic white baking chips if you want a rich, smooth texture.
Frequently Asked Questions
White chocolate typically seizes when overheated or exposed to steam/water. Keep the double boiler at a gentle simmer, avoid boiling, and make sure the bowl and utensils are dry. Remove from heat before the last pieces melt and stir until smooth with residual warmth.
Sometimes you can salvage seized white chocolate by adding a small amount of warm liquid fat (like butter or cream) or by straining the mixture and re-melting gently. Prevention—careful low heat—is the best strategy.
These treats have a brownie-like, fudgy texture but use melted white chocolate and white sugar instead of cocoa powder and brown sugar. The result is rich, creamy, and dense.
Fudgy brownies have a higher fat-to-flour ratio and are baked slightly less than cakey ones. Reducing flour or increasing butter/chocolate and avoiding over-baking helps achieve a gooey, fudgy center.
Dairy-free adaptations have worked for some bakers using dairy-free white chips and dairy-free butter substitutes, though results can vary. Use a tested dairy-free white chocolate product and an appropriate butter alternative.
White Chocolate Recipes
Dessert
White Chocolate Pretzel Cookies
Dessert
White Chocolate Cheesecake
Recipes
Salted White Chocolate Cookies
Recipes
Snickerdoodle Blondies
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Fudgy White Chocolate Brownies
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Ingredients
- 1/2 cup unsalted butter, chopped into cubes
- 8 oz (about 1 cup) good quality white chocolate, chopped if using a bar
- 1/2 cup white sugar
- 2 extra large eggs, slightly whisked
- 1/2 teaspoon kosher salt
- 1½ teaspoon vanilla extract
- 1 ¼ cup all-purpose flour*
- 1/2 cup white chocolate morsels or small chunks
Instructions
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Preheat oven to 350°F. Use a double boiler or set a heatproof bowl over a pot with 2–3 inches of simmering water.
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Melt the butter and 8 oz white chocolate together, stirring constantly. Remove from heat just before everything is fully melted and stir until smooth.
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Stir in the sugar, then add salt, vanilla, and eggs, mixing until combined. Fold in the flour gradually until just combined, then fold in the additional white chocolate pieces.
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Pour batter into an 8×8-inch pan lined with parchment and bake 28–30 minutes for glass pans (about 25 minutes for dark pans) until edges are lightly browned and the center is set. Allow to cool at least 15 minutes before slicing.
Notes
- Use quality white chocolate (Callebaut, Guittard, or similar) rather than white baking morsels for the creamiest texture.
- This recipe adapts well to gluten-free 1:1 flour blends.
- Err on the side of slightly under-baking for a fudgier result; the bars will firm up as they cool.
- Store cooled bars 2–3 days at room temperature or freeze for longer storage.
Nutrition
Nutrition information is an approximation.
This recipe was originally published March 31, 2018 as white chocolate blondies and has since been updated with new photos, tips, and the title Fudgy White Chocolate Brownies to better reflect the texture.