This post may contain affiliate links. Please read my disclosure policy.
stack of white chocolate brownies

We’ve mastered the chocolate brownie world. My homemade brownies recipe is perfected, untouchable, and cherished. But we haven’t entered the white chocolate brownie world. A fudge brownie’s not-so-innocent twin. And by the end of this post, we will have conquered it.

But wait, isn’t a white chocolate brownie… a blondie? No, not at all. Blondies aren’t made with white chocolate as the base. So today… you’re in for something completely different.

white chocolate brownies cut into squares topped with frosting

Making white chocolate brownies is no different from whipping up a batch of regular chocolate brownies. It’s still very much a scientific project– and delicious one, at that. Only a few basic ingredients, carefully chosen, to create the best possible structure, texture, and flavor. With only 7 ingredients, quality and ratios are imperative. If you want a white chocolate brownie that tastes good, use ingredients that taste good. And, like any science project, don’t stray from the recommended measurements.

Here’s The White Chocolate Story

When testing white chocolate brownies in the kitchen, I used my 1 bowl homemade brownies as the starting point. It’s not a simple switch from regular chocolate to white chocolate. No, that would make our lives too easy! But I found that only a couple tweaks were necessary.

We’re using the same exact ingredients today, but ditching the cocoa powder for a little extra flour (to maintain structure) and subbing white chocolate for semi-sweet. Since we’re using more flour, a completely flavorless addition, I added more butter and white chocolate. The butter and white chocolate are melted together first, then the rest of the ingredients go into the bowl.

Since white chocolate is sweeter than semi-sweet chocolate, I reduced the sugar in the brownie recipe. Though reducing down to 1 cup was a giant mistake. The brownies were flavorless; the flavor just got up and walked away. See ya, tootaloo! There simply wasn’t enough white chocolate to make up for that extra cup of sugar. My second attempt proved much more successful at 1 and 1/2 cups sugar. I was temped to use some brown sugar, but felt it would take away from the pure white chocolate flavor.

Vanilla extract? We’re sticking to the same amount. Eggs? Let’s add an extra one. White chocolate simply isn’t as flavorful as regular chocolate. It’s rich, yes, but doesn’t have nearly as much lasting power as its darker counterpart. I found using 4 whole eggs proved to yield rich tasting, major dense white chocolate brownies.

2 images of chopped white chocolate on a white cutting board and melted butter and white chocolate in a glass bowl with a whisk

2 images of whisking eggs into glass bowl and batter with white chocolate chips in a glass bowl

Remember what I said about using ingredients that taste good? Well the most important would have to be the white chocolate. Use quality white chocolate that is made for melting and baking– steer super clear of white chocolate morsels. Which aren’t even technically real white chocolate! Reach for the real deal. You’ll need 6 ounces for the brownies and if you make the frosting (highly recommended!), you’ll need an additional 2 ounces. So that’s two 4-ounce white chocolate bars. I like either Ghirardelli, Baker’s, or Lindt. They’re in the baking aisle.

For added texture, however, we can definitely add white chocolate morsels to the brownie batter. Chunks of chips inside the baked brownies are phenom. As an alternative, here are some additions we should try next: white chocolate chips + macadamia nuts, white chocolate chips + dried cranberries, toffee chips, cinnamon chips, toasted pecans, shredded coconut, butterscotch morsels, a mix of it all!

Can never get enough of white chocolate macadamia nut cookies.

spreading white chocolate brownie batter into baking pan lined with parchment paper

overhead image of white chocolate brownies with a portion cut into squares

The batter is made entirely in 1 bowl. It’s thick and silky smooth. A thick brownie batter yields a pretty dense brownie, which is exactly what we’re looking for. Dense and compact. Make sure the batter is evenly spread into your lined pan. Like always, I recommend lining the pan with parchment paper or aluminum foil. This way you can lift the cooled brownies out as a whole, making cutting SO MUCH EASIER.

overhead image of white chocolate cream cheese frosting in a glass bowl with a hand mixer

The white chocolate brownies looked a little naked without a topping, so I whipped up a quick white chocolate cream cheese frosting. It’s not overly sweet. Rather, it’s the perfect amount of tang to balance the sweet white chocolate brownies. The frosting is completely optional and I think they’d be just as irresistible with strawberry compote or lemon glaze drizzled on top. Heck yea.

white chocolate brownies on a white plate topped with frosting and raspberries

We landed upon our master recipe and now let me present you with 1 bowl white chocolate brownies. 🙂

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of white chocolate brownies

1 Bowl White Chocolate Brownies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 18 brownies 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


Instead of chocolate, try these homemade 1 bowl white chocolate brownies. The flavor is unbelievable and they’re so simple!


  • 1 cup (230g; 2 sticks) unsalted butter
  • 6 ounces (170g) pure white chocolate, coarsely chopped*
  • 1 and 1/2 cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon salt
  • optional: 1 cup (180g) white chocolate chips


  • 4 ounces (112g) full-fat block cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 ounces (56g) white chocolate, melted and slightly cooled*
  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
  2. In a microwave-safe bowl, combine the butter and chopped white chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. Whisk in the flour and salt, then fold in the white chocolate chips until combined. Batter will be thick. Spread evenly into prepared pan.
  3. Bake for 30 minutes, covering loosely with aluminum foil halfway through. Test the brownies with a toothpick at the 30 minute mark. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 32 minutes.
  4. Remove from the oven and place on a wire rack to cool completely before frosting.
  5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the white chocolate, confectioners’ sugar, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste, then add a pinch of salt if desired. Spread the frosting on the cooled brownies, then slice and serve.
  6. Cover and store leftover frosted brownies in the refrigerator for up to 1 week, or if the brownies are not frosted, at room temperature for up to 1 week.


  1. Make Ahead Instructions: Unfrosted brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
  2. Special Tools: KitchenAid Hand Mixer | Glass Mixing Bowls | Rainbow WhiskParchment Paper | 9×13 Sheet Pan
  3. White Chocolate: White chocolate bars are typically sold in 4 ounce bars. You’ll need two. 6 ounces will be melted down for the brownies and 2 ounces will be used in the frosting. I suggest Ghirardelli, Baker’s brand, or Lindt. Do not use chocolate chips. For the white chocolate in frosting, make sure it is melted 10 minutes prior to beating into the frosting. Otherwise, it will melt the butter in the frosting!
  4. LOVED reading your reviews on Facebook right after I posted the recipe!

Keywords: One Bowl White Chocolate Brownies

Reader Questions and Reviews

  1. I made these brownies yesterday and I followed all the steps that you mentioned. It came out soooooo good! All my college friends loved it. Thank you much♥️

  2. Hello!
    I was wondering the reason you wouldn’t freeze frosted brownie, is it bc of the cream cheese in the frosting? I know freezing cream cheese is a huge ‘no-no’ unless you want a curdle-y texture lol. Thank youuuuu!

    1. Hi Valerie, It is because this is cream cheese frosting – but more because I don’t recommend leaving cream cheese at room temperature for very long and these should thaw at room temperature before eating!

  3. This is a ridiculously delicious recipe on its own (thanks!), but I wanted to share a recent innovation I’ve made, a variation where I add 2 tablespoons of matcha powder along with the flour. The green tea flavor complements the sweetness just perfectly—possibly my new favorite dessert!

    1. I made these with gluten free flour today – they are more cake-y in texture than some other brownies I have made, but still delicious. I used all purpose (plain) gluten-free flour (from Aldi, in Australia) in the same ratio as normal flour. I added chopped macadamias as well – yum.

  4. Can’t wait to try these, your recipes are always perfect!
    One thing I absolutely adore is the raspberry and white chocolate combo, do you think it would be possible to make these white chocolate and raspberry brownies instead? Would it be possible to add raspberries to the mix do you think? I have both fresh and freeze-dried available

    Thanks for you help, I never go anywhere else for my recipes!

    1. Hi Lucy, I haven’t tried adding fresh berries to the brownie mixture but it should work. You can also try making a dust from your freeze dried berries and adding it to the frosting.

  5. Hi,

    I’ve tried making these twice now and my butter and white chocolate mixture separates! I’ve ensured that the bowl is free from moisture, that I stop the microwave in 20 second increments so it’s not too hot etc and I’m not sure why it continues to separate! Could you please let me know any tips to prevent this and where I’m going wrong please! X

    1. Hi Rhea, Make sure you are using quality white chocolate that is made for melting and baking– steer super clear of white chocolate morsels/chips as they won’t melt evenly.

    2. I sometimes have this problem when heating in the microwave, but I never have this problem if I melt them together on the stovetop. I would try that if I were you!

  6. I made these tonight and unfortunately I baked them too long but they were wonderful! We have not stopped eating them and everyone can’t wait for me to try again. Coming from a family of 7 i They will be a family favorite.would say that’s a pretty good endorsement.

  7. Best recipe Ive used made about 6 times I have used white Belgium cooking chocolate chunks cut up instead of chocolate chips and was alot better for the inside, I also used second shelf in the oven and it didn’t burn went alot better perfect so I used a smaller deeper tray so I cooked it longer but turned out perfect last time 50 min gooey centre.

  8. This looks great. Two questions, could I use a regular Hershey’s white chocolate bar as long as I use the same amount in oz.? and do you think this would work well with your strawberry frosting, the one made with freeze dried strawberries? Thanks for all the great recipes!

    1. Hi Lauren, Yes Hershey’s brand works as long as it’s the bar and not the chips. You can definitely use strawberry frosting if you wish. Happy baking!

  9. I love to substitute butter with organic coconut oil. Can I do that with this recipe.
    It sounds really good!

    1. Hi Adrian, We have not tested it with this recipe. You can try with the brownies (not with the frosting) but obviously the taste will be different. Let us know if you try it!

  10. all the recipe is using 9×13 pan, how can I divide the recipe measurement for use pan size 9×9?

    1. You can try halving the recipe for a 9×9 pan — let us know how it goes!

  11. it didn’t work out with 8×8″ cake pan. it took more than 50 minutes for a stick to come out clean!! it did’nt raise either and was burnt on top no matter the aluminum foil.
    wasted precious and expensive ingredients!! i made yesterday another recipe with lemon in the same pan and it turned out absolutely delicious!

  12. I had this exact problem yesterday but I did melt my chocolate and butter together over a double boiler, I just realised how old your comment is so doubt you’ll reply but did you try them again – did they work for you over the double boiler? I really want them to work as they sound (and smell) amazing 🙂

  13. Made these with my friend and they came out great! Only one question – I put the leftovers in the fridge for the day after and they’re cold. Is there a way to warm them down quick without melting the frosting? Thanks!

    1. Hi Anon! The best way is to just let them sit at room temperature for a bit, though they do taste delicious cold!

  14. Another 5 star recipe. Yum! Buttery white chocolate goodness. And the frosting is beyond delicious.

  15. made this, this morning (5/5/21) and the batter was not think, kinda runny poured right out I followed the recipe to the T, what went wrong ? I baked it anyway its cooling as I type this.. I hope its still good I hate to waste all those ingredients and money ..

    1. Hi Karen, did you make any changes to the recipe? Or perhaps not use enough flour? What about the white chocolate– what brand did you use? I wonder if it was the chocolate that melted into a too-thin consistency for some reason. Let us know how they taste after cooling/cutting.

  16. I am sorry but was not impressed by these—and I adore white chocolate. Bland. (I admit I did not ice them.) I ended up freezing most of them rather than throw them out.

  17. I searched high & low for a great white chocolate brownie recipe and after looking over this recipe, I do believe I found it! Will let you know in a couple days! I cannot wait to bake this ❤️

  18. Worst. Recipe. Ever.

    There is a mistake in this recipe and it is a waste of time, money, and effort.

    So disappointing! I wish I would have read the comments first and not bothered.

  19. OMG! Just like your scones recipe, this recipe is nothing short of amazing!! I normally have pretty good self-control with eating too much dessert, but I found it very difficult to control myself eating too much of this, because it is soooo good!! I have been baking many years, and this recipe is among my top five best!! I actually under cooked this and didn’t realize it until after adding the frosting. Still, oh my gosh, so delicious, we didn’t even mind! Thanks so much for sharing this recipe!! We LOVE these white brownies!!

    1. So glad you enjoyed these white chocolate brownies, Kelly!

  20. This recipe is superb! I would recommend that you stick to the pan size that Sally recommended. The first time I tried this recipe, I poured all my batter into a pan that was smaller than the recommended size and the center of my brownie wouldn’t cook until I poured some out into another pan. The second time around, I learned my lesson and it cooked within 30 mins. I also made a few tweaks to the recipe my by adding less sugar (1 &1/4) because it the one and a half cup was too sweet! This batter makes very chewy and soft brownies with a flaky top. Would most definitely recommend! Will be making these a third time!

  21. Hey! i made these yesterday but i don’t have a microwave so i melted the butter and white chocolate over a pan with boiling water, after it was fully melted and smooth the mixture separated after a couple minutes and i’m assuming it was because it was too hot, do you have any advice for this or a specific heat ? (if anyone was in the same position i put the sugar in- which was silly i know but then i put the mixture in the fridge for a little bit for it to harden a tiny bit and then mixed it :)! it ended up yum though!!

    1. Hi Lucy, we haven’t tested that substitution but let us know if you do!

  22. The brownies taste awesome with vanilla ice cream if you don’t use icing! Taste awesome
    God bless!

  23. Hi eveyone !
    Can’t wait to taste it ! Is it possible to add some frozen raspberries in ?
    Thank you !

    1. Hi Emilie, we can’t see why not – we wouldn’t overdo it on the raspberries as they’re quite wet (do not thaw, and if you could use fresh, that would be even better!). The bake time may be longer.

  24. I have a question. Are these brownies chewy like a dark chocolate brownie might be? I’m trying to come up with a white chocolate version that is really like a brownie, and not cakey.

    1. Hi Ginette, these are chewy like brownies! Let us know if you give them a try.

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.