1 Bowl White Chocolate Brownies

How to make 1 bowl white chocolate brownies on sallysbakingaddiction.com Better than blondies!

We’ve mastered the chocolate brownie world. Time and time again. The recipe (either basic way) 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.

How to make 1 bowl white chocolate brownies on sallysbakingaddiction.com Better than blondies!

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.

How to make white chocolate brownies on sallysbakingaddiction.com

How to make white chocolate brownies on sallysbakingaddiction.com

Remember what I said up there 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!

And now I’m craving all the sweets.

How to make white chocolate brownies on sallysbakingaddiction.com

How to make 1 bowl white chocolate brownies on sallysbakingaddiction.com Better than blondies!

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.

White chocolate cream cheese frosting on sallysbakingaddiction.com

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.

How to make 1 bowl white chocolate brownies on sallysbakingaddiction.com Better than blondies!

We landed upon our master recipe and now let me present you with 1 bowl 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


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!
How to make 1 bowl white chocolate brownies on sallysbakingaddiction.com Better than blondies!


  1. Hi, these look delicious! My first time commenting on your blog which happens to be one of my favorites. I really like your dessert recipe collection!
    I also really want to start a food blog.. Any tips? Thanks

  2. Hi Sally!
    Thank you for this unique recipe! I’ve never seen a white chocolate brownie recipe! You can bet I will be making these.

  3. I have always wanted to try this! Thanks for such a great, versatile recipe! I can’t wait to try this with the cinnamon chips that come out around Christmas, or butterscotch chips, or something 🙂

  4. I feel like you made these just for me. 🙂 LOVE all of this….and I even had the same thought about brown sugar right before reading it…then started thinking of other add ins…but you already thought of those too! And lemon glaze….oooooooooo……. I bet caramel would be good here too…salted caramel?

    Have you seen the coffee flour at TJ? I keep taking it in and out of my basket…maybe I’ll just buy a bag and play with it later. Seems like it might be useful at some point in cookies, scones, biscotti…brownies…

      1. It is in the new product section that is on the endcap of one of the aisles. I just looked up on TJ website…made from coffee pulp that is usually discarded. They say it doesn’t impart a coffee flavor to your baked goods but adds a “fruity, lightly roasted flavor.” Well. Maybe it is just a lot of hype…I thought it would taste like coffee.

  5. OMG Sally….just for today…….the heck with baking and giving away to friends??…..this one’s got MY name all over it.   
    Happy Easter to You and your Family.  So Happy to hear the news for your very own “bun in the oven”!  He/She will be your best recipe ever. 
    Thank You for doing all that work to make this recipe come out just right.!
    PS.  My Easter baking list is made up entirely of YOUR recipes!

      1. HAHA! How did that even happen? I’m blaming pregnancy brain. Yesterday I was driving and completely missed my street turn. 😀 Thanks for catching that.

  6. Oh NO. THIS IS TERRIBLE. WHAT HAVE YOU DONE? I am a complete white chocolate FIEND, and now I will have to make these ALL THE TIME. I was actually planning to make brownies for a tech rehearsal tomorrow, so now I guess I’ll make regular brownies and these…because why replace when you can add?

  7. Yummy! I now know what I am going to do with the 2 white chocolate bars I have left over from Christmas baking. 🙂

    Have a happy Easter!

  8. Oh my lands! Once again, I can’t feel my legs, far more so than the whoopie pies–like, my hips, too. Cannot WAIT to try these. I’ll likely add a teensy touch of almond extract because if it’s blonde, my husband will expect it (he’s Dutch, and sees banket behind every bush), but other than that, every ingredient in this recipe practically sings a song.  Ha ha!

    Don’t mean to rhapsodize, but this recipe is exactly why I signed up for  your blog (after I found the recipe for Bakery Chocolate Chip Muffins); you put out things that make me go, “THAT’S what I’m looking for, and didn’t know it!” Truly, you send me running for my kitchen, snatching my apron on the way. In fact, I once again regularly stock unsalted butter, buttermilk, and cream. Thanks! After 30 years of baking, and getting worn out by the same old same old, baking is fun again. 🙂

    I’ll let you know how they turn out. 

  9. These look delicious! I was wondering would these be something that could be mailed? I know they would get a little messy if a glaze/frosting was added but without and wrapped properly it looks like they would ship nicely… Any thoughts? Thank you!

  10. Hi Sally! 
    These look unbelievable, i LOVE white chocolate so i’m super excited to try these! but I was wondering, my husband isn’t as much of a white chocolate OR brownie lover as I am (so sad, I know) and it’s just the two of us so would i be able to halve this recipe? Perhaps bake it in a 8×8 inch baking dish?  

  11. I never would have thought of these, I feel like white chocolate is such and underappreciated flavor, Its one of my favorite. These look so perfect. I love the way the top of these look. it must be the golden crispy top pulling me in. I am so glad you are here to show me what I have been missing with these. Good luck with hosting your 1st Easter this weekend. Hope these are making an appearance.

  12. I’ve baked a similar recipe in  a cookie cookbook I have. But after all I’ve learned from your blog I knew that recipe could use some tweaks. It uses melted white morsels & now reading your white chocolate notes it makes so much sense why your recipe most likely will taste better!!!  This recipe is in time for my hubbys birthday on Monday. He hates cake (crazy I know) but loves vanilla brownies!! Thank you & congrats on your little bun in the oven

      1. Another one I can add in baking rotation, thank you! These were a hit & my hubby loved them! I omitted the frosting & they were still fantastic! My chips seems to sink to the bottom,any advice dust with flour? 

      2. I’d say toss with flour next time. I’m surprise they sunk because this batter is so thick! I’m so glad you loved them!

  13. Whenever I make brownies or see a brownie recipe online, I always ALWAYS think, “Hmm I wonder if white chocolate brownies exist.” Thank-you Sally for finally giving me a recipe for them! These look amazing and with that silky frosting, dare I say it, better than their milk chocolate counterpart. I cannot wait to try these – white things also decorate better than brown things 🙂

  14. I love hearing the process of developing recipes – what you tried, what worked, what didn’t – super fascinating! Thanks for sharing 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally