1 Bowl White Chocolate Brownies

stack of white chocolate brownies

We’ve mastered the chocolate brownie world. My 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 seriously homemade fudgy 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. 🙂

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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
  • Category: Brownies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 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

Frosting

  • 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

Instructions

  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.

Notes

  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!

165 Comments

  1. One other question: is it ok to make the frosting in this recipe ahead of time and refrigerate/freeze? Thanks!

    1. You can freeze this frosting, yes! Thaw, bring to room temperature, then stir in a splash of milk if needed to thin it out.

  2. 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.

  3. 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. Stephanie @ Sally's Baking Addiction says:

      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!

  4. Hi Sally,
    I’m wondering if yo7 have the nutrition facts available for this recipe.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Stephanie, We are unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

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

    1. Stephanie @ Sally's Baking Addiction says:

      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!

  6. Hey if I wanted to make it without eggs, what would the substitute be? (other that the egg replacer powder)

    1. Lexi @ Sally's Baking Addiction says:

      Hi Goda, we have very little experience with egg free baking recipes and the best egg replacements to use. They’re a crucial ingredient in traditional brownies. However, we do have a section on our website with naturally egg free baking recipes — ones where eggs aren’t really needed. We hope you find some to enjoy!

  7. Considering that I made these brownies because I did not have the dark chocolate on hand they came out quite well. I did not get to make frosting as my family preferred them without. Did I mention that this was my first attempt at brownies of any kind…. Thanks for the recipe and keep posting.

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

    1. Lexi @ Sally's Baking Addiction says:

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

  9. 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!

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