A very gourmet dessert to share: the White chocolate brownies ! Both soft and melting, we love its white chocolate taste, with a hint of vanilla. For an even more delicious tasting experience, we also add white chocolate chips...
What You'll Love With This White Chocolate Brownie Recipe
- Flavor : White chocolate lovers will be delighted! Inside, it's totally white chocolate with a hint of vanilla. Contrary to what you might think, the end result is not too sweet.
- Texture : depending on the cooking time, you will obtain a more or less melting brownie. No matter the texture obtained, the taste will always be the same.
- Difficulty level : very easy to prepare and in just a few minutes! You will need a 20cm square mold to bake this white chocolate brownie.
Ingredient details
- White chocolate : opt for quality pastry white chocolate to have a good taste of white chocolate in the final brownie.
- eggs : they are used to bring texture to the brownie, which has little flour. Bring the goods to room temperature before beginning the recipe.
- white chocolate chips : today you can easily find them in the pastry section of the supermarket.
How to make a white chocolate brownie?
- Start by melting the white chocolate and butter together.
- Separately, beat the eggs with the powdered sugar and vanilla.
- Add the cooled melted white chocolate.
- Add the flour and salt and finally the white chocolate chips.
- Just before baking the brownie, I always add a few white chocolate chips on top.
PS: find the complete recipe at the bottom of the page.
My tips for making your brownie perfectly successful
- line your mold with baking paper (two intersecting sheets) makes it very easy to unmold the brownie.
- to obtain a very smooth white chocolate, melt it in short intervals in the microwave. Otherwise it risks cooking and therefore hardening...
- do not over mix the dough brownie once the flour is added, this allows for an optimal texture after cooking.
How to taste the white chocolate brownie?
Of course, you can enjoy the brownie on its own, by cutting it into square pieces it's very easy! For even more indulgence, you can serve the white chocolate brownie with scoops of ice cream...
Other recipes to try
If you like this kind of chocolate dessert, then I advise you to take a look at these other recipes from the blog:
- Macadamia white chocolate cookies
- Dessert 3 chocolates
- No-Bake Oreo Cheesecake
- Soft all-chocolate cookies
- White chocolate cheesecake
If you make this white chocolate brownie, please rate the recipe below and tag @lilybakery on Instagram so I can see your cute brownies!
Very Gourmet White Chocolate Brownie
A white chocolate brownie to change from dark chocolate! With its gourmet nuggets and its buttery taste, hard to resist...
Ingredients
- 110 g white chocolate pastry
- 150 g unsalted butter
- 3 eggs at room temperature
- 150 g granulated sugar
- 1 cc natural vanilla extract
- 125 g all-purpose flour
- 0,25 cc salt
- 100 g white chocolate chips
Prepare in advance
- Preheat the oven to 175° traditional heat. Grease and line a 20cm square mold with baking paper.
- In a large bowl, melt the butter and crushed white chocolate in the microwave at 20-second intervals (so as not to cook the chocolate). Smooth everything out and let cool.
- In another container, beat the eggs, powdered sugar and vanilla. Then add the warm chocolate/butter mixture.
- Add the flour and salt in batches. Mix just enough to have a homogeneous paste (do not over-mix).
- Keep 2 tbsp of white chocolate chips for decoration, and add the rest to the dough. Gently fold in with a spatula, do not overmix.
- Pour the batter into the mold, smooth. Sprinkle with remaining chocolate chips. Bake for about 25 minutes (depending on your oven). Insert a wooden skewer to know if the cooking is finished: it should come out dry or with a few crumbs. (If you like very fudgy brownies, you can reduce the baking time slightly).
Hello,
What brand of white chocolate do you recommend?
Always disappointed with white chocolate cakes (purchased in supermarkets)
thanks in advance
Hello Emily, for the desserts/bavarois with white chocolate I use the Callebaut brand here: https://amzn.to/3U10t58
For this recipe (the brownie) I used Vahiné chips and Nestlé dessert white chocolate (supermarket). The end result is very correct. Of course you can use Callebaut for this brownie too.
Great recipe thank you. It changes from the most usual dark or milk chocolate brownies ++++ :-)
Thanks Anne-Flo for your feedback! It's a change indeed, it's a very original flavor! See you soon :)
Good evening Lily
Another success and what a melting pot
Thank you for these divine recipes
Sincerely,
Good luck
Thank you Fatema for your feedback! Impossible to resist its texture, you're right! See you soon :)
Very good recipe, thank you ☺️
Thank you very much for your feedback Ema! See you soon :)
Hello,
What is the difference between white chocolate blondie and this brownie? Texture?
Goods.
Hello Virginie, the white chocolate brownie corresponds to the 'white' version of the brownie, that is to say quite soft inside. There is more white chocolate and egg than in a blondie. There are both recipes on my blog, you can test and then see which of the two you prefer:https://liliebakery.fr/brownie-chocolat-blanc/ - https://liliebakery.fr/blondie-chocolat-blanc/ :) See you soon
I really like your brownie THANK YOU
Thank you very much Meyline for your feedback! I'm glad you like the brownie, see you soon :)
It is not cooked after 25 minutes... I put it back for 10 or more
The more you bake a brownie, the less it will be soft when you eat it, it must remain soft otherwise it is a cake that you get. This is what you see in my photos, the inside remains soft. See you soon :)
A real delight, soft and not too sweet, it was a hit with my friends!!
Thank you very much Camille! See you soon :)
Good morning ! Super good but the nuggets melt when cooking… How do you keep them crispy? THANKS
Hello Christelle, to answer you, as white chocolate is only fat (cocoa butter), it is inevitable that it melts when heated. You can't keep crispy nuggets, they necessarily soften. See you soon :)
Excellent! I also make it with Dulcey from Valhrona and roasted Piedmont hazelnuts, it's a pure delight
Thank you Lisa! It must be delicious... See you soon :)
Hello,
I'm going to try the recipe but I don't have a microwave, how do you recommend melting the white chocolate in a bain-marie?
Hello, you can melt white chocolate as you do with dark chocolate in a bain-marie. I melt it in the microwave because I do it out of habit. See you soon :)
Hello, again (and always) congratulations for your recipes which are a treat every time. Can we replace the butter with 150g of homemade compote and reduce the sugar to 100g? Or will this result in less indulgence and/or a change in texture? Thank you in advance
Hello Mathieu, to answer you, yes there will be a real change in texture by reducing butter and sugar because these are two ingredients that contribute to the softness and taste of a brownie. I advise you not to change the basic recipe too much... See you soon :)
Hello, you can also melt the butter and chocolate in a bain-marie, I find it simpler, but I don't know if it changes the taste in the end. Lol
Hello Vincent, yes you can do bain-marie if you prefer, it's a question of habit, the two are the same in fact. See you soon :)