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. 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.

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 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.

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. 🙂

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

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. I was shopping yesterday and saw Ghirardelli bars on sale, so I stocked up on semisweet and figured I’d throw in two bars of white for good measure…and then I saw this recipe! I made them with toasted pecans and OH WOW, Sally, this is my new favorite Sally recipe (trust me, I’ve made dozens!). Thanks so much for sharing this uniquely great recipe. They are rich and creamy and just amazing!

    1. I was thinking of trying them with toasted pecans next! I’m so glad you wrote in and said they’re great that way!

  2. Sara @ Last Night's Feast says:

    Sally these look amazing! Thanks for sharing

  3. Christa Walker says:

    What did I do wrong with these? They came out so flat and cakey. I followed your print directions exactly. Am I missing a leavener or was I supposed to use a smaller pan than 9×13?

    1. Hi Christa! Usually I find that cake means airy and not dense, which is odd if there is no chemical leavener– yep, none in these brownies. Is that how yours taste? Mine are very flat, as you can see in the pictures.

  4. Wow! I did think blondies were made with white chocolate ~blush~. These look beyond delicious and something I need to make for my TWO friends who do not like chocolate Thanks for sharing, Sally!

  5. Hi Sally! These brownies look AMAZING! Your recipes never disappoint! I wanted to know if I could use white chocolate instead of unsweetened chocolate in your chocolate mousse pie recipe? 
    Thank you! 

    1. I haven’t attempted that before, but I can’t see why it wouldn’t work.

  6. Blogtastic Food says:

    These actually look quite light rather than super dense like a normal brownie. Which I actually prefer, think I may try these sometime. Nice one Sally!! (:

  7. Three Brits says:

    Yummy!! Now we want to bake these this afternoon, love the addition of the raspberry on top!!!

  8. Hey Sally! I’m an avid baker and brownie lover, so I was very excited to try these. I followed the recipe to a tee, except for using half white chocolate and half butterscotch chips :), but they took about 50 minutes to bake and had a overly caramelized crust on the bottom. I ended up slicing it off and it was fine, but I thought about what could have gone wrong and came up with a possible explanation that I wanted to share.

    I typically don’t like to melt butter and chocolate together in a microwave and prefer using a double boiler instead, and think that the microwave nuking didn’t allow the chocolate and butter to fully incorporate. As you know, white chocolate is tough since it’s not actually chocolate and mostly composed of cocoa butter which can make it hard to marry with other ingredients. Hence, I think some of the butter was able to sink down to the bottom of the pan to create that extra caramelization. Of course I mixed them all together as well as I could and did notice there was an excessive amount of butter in the batter, but since I did not want to get too much are into them it I kept them in the bowl instead of transferring to the stand mixer.

    Just some food (or brownies!) for thought in case other people encounter the same issue! xx

    1. I don’t have that issue melting white chocolate and butter together (are you whisking until smooth and incorporated?) but if a double boiler typically works better for you when melting the two together for a base of a recipe, by all means do it that way!

    2. Annalise Herman says:


      I had the same issue! I noticed when I took mine out of the oven, the top was covered in small bubbles, not nice and crusty like in the pics. Maybe I’ll give them another try with a double boiler. Thanks for the tip!

  9. Good Morning Sally! I have a question for you. My niece gave me a HUGE container of sweet dried cherries, they are in my fridge as I only use a few cups of them. The recipes I made were AWFUL!!!! They were NOT yours so that’s why I think the muffins were a MESS! My husband  (who eats just to live) ate them w/ his coffee, dunking them. They came out fine then while cooling…they became HARD. I have NEVER had ANY trouble making your items so I’m coming to you…in fact, I DARE you to find a recipe for me (I’m laughing as I KNOW your mind is churning unless you already have an answer for me. Have a great day & thank you for bringing us all together in food!

    1. I have some dried cherries in my freezer. Try substituting them for the raisins in the morning glory muffin recipe.

  10. Hi there, You’ve done an incredible job. I will definitely digg it and personally recommend to my friends. I’m sure they will be benefited from this website.

    1. Thanks Himani!!

  11. Kelly @ Just a Taste says:

    These look amazing, Sally! Can’t wait to try them! 

  12. I loved how you went through your recipe development process! I love to bake and my family and friends agree on the great results but i’m always nervous to not follow a recipe or to even tweak it!

  13. Whoa. Definitely don’t have a recipe for white chocolate brownies! Going to try these with dried cranberries and white chocolate chips.

  14. Alex Vacek says:

    Could you mix raspberries into the batter? Would that change the cooking process? White chocolate and raspberry is a delicious mix. Let me know what you think

    1. I can’t see why not– I wouldn’t overdo it on the raspberries as they’re quite wet. The bake time may be longer.

  15. Marcy Ceranek says:

    Used this frosting recipe on a white cake today (tripled it). My mother loved it. Thanks for helping me create her perfect cake. 

  16. I don’t use eggs and whenever I make brownies I make them from the box. For egg replacement I use chia seeds and it turns out perfect. Do you think chia seeds would work with this recipe?

  17. I don’t– sorry! Feel free to calculate using an online calculator.

  18. This recipe is PERFECTION! Everyone was calling them little pieces of heaven, haha. Thank you!
    I was thinking of using the frosting recipe here as the filling for the Oatmeal Creme Pies, do you recommend? If so, would I need to modify the frosting recipe at all for it? Thanks again!!

    1. You can use this frosting for oatmeal creme pie frosting! no changes necessary.

  19. Hi Sally, I halved this recipe in a square pan but my batter came out very thin. Not sure why, I weighed my ingredients. I took it out of the oven when it passed the toothpick test but the center cut of brownies were very custardy, instead of a brownie texture. Not sure what went wrong!

    1. Hi, mine also turned out like that (most of it) even though it passed the toothpick test. I was worried it didn’t bake enough but it tasted fine. I am quite interested in Sally’s view on it. Nonetheless, my sister and friends ate it all and didn’t care about the ‘custardy’ texture.

  20. Thank you for this! I live by a personal adage, ” If it’s not white chocolate, it’s not right chocolate”. I’m seriously sick of companies forcing macadamia nuts into everything with white chocolate, I want the pure WC flavor. Unless I’m making my special WC, PB, and nana sandwhich.  On that it’s beyond annoying that one can’t find white chocolate chips, all I find are missing the key ingredient that would make them white chocolate, cocoa butter. 

  21. I made this for a few friends visiting this weekend – wow it was incredibly delicious!! How do you come up with this Sally? I made half the batter with cranberry and left the remaining half plain. My sister ate half of the entire brownies within one hour (I’m not kidding, she had never tried white chocolate brownies before) I was only able to serve the remaining half. At first, I wasn’t sure it would turn out quite similar to the typical chocolate brownies (will you ever let me down? never!) I am making another batch next weekend but I’ve also got my eye on your dark chocolate coconut blondie next. Thank you for this recipe. Hope you’re keeping well and have a great week.

    1. Ha – I like your sister’s style! And yours – adding cranberries sounds amazing!

  22. I cook all the time, but have never commented on a recipe that I have obtained from the internet. These brownies were so incredible, I felt compelled to post a comment. Everyone who has tasted them swoons at first bite. I didn’t have white chocolate chips in the house, so I toasted some pecans and added those. No cream cheese either, so no frosting. They were still absolutely perfect! I see myself (and all my friends and relatives) making these for many years to come! Thanks you so much!

    1. Hi Jane, Thanks for commenting! I’m so happy you love this recipe and the toasted pecans sound incredible in them!

  23. These were amazing!! I love white chocolate and feel that there are not enough recipes that really feature it. This is white chocolate all the way. Needless to say, they’ve all disappeared.

    1. I’m so happy you like them, Melissa!!

  24. I made these over the weekend and frosted them with peppermint cream cheese frosting. They were a hit and taste really good fresh or refrigerated. The only change I would make is decrease the sugar by about 50% – 75%, because with the white chocolate, the chocolate chips, and the frosting, they were too sweet.

  25. Susan Robbins says:

    Hi, Sally! I need to sign up for an office potluck this week and would love to make a dessert using one of your recipes. This is one I saved on Pinterest awhile ago, and given the short notice I have to prepare, seems like a strong and delicious contender! Normally, I make a recipe “as is” the first time instead of deviating (e.g. adding mix-ins) but I’m feeling a little brave and am considering adding toffee bits per your suggestion. If I were to do so, how much would you recommend using? (If you addressed that in the post and I missed it, I apologize.) Thanks!

    1. I suggest a total of 1 cup total of mix-ins. So either one cup of toffee chips, or 1/2 white chocolate chips and 1/2 toffee! Can’t go wrong either way!

      1. Susan Robbins says:

        Ooops; you said 1 cup in your recipe above and I missed that. 🙂 I went with 1 cup of white chocolate chips since that’s what I had. I opted for no frosting so I wouldn’t have to refrigerate them. They were a success at work! My boss’ boss specifically commented on the texture being better than regular brownies and I saw him eat at least 2. 🙂 Thanks for a great recipe! I look forward to my next one!

  26. Hey Sally! Can this be halved for a 8×8 pan?

    1. Yes, definitely!

  27. Hey sally! I am not a gooey and fudgy brownie fan. Can u make some suggestions as to what can i alter in this recipe to make a cakey yet fudgy brownie?

    1. Hi Simrah! That would require some recipe testing; typically more flour helps. Let me know if you try anything!

  28. A classmate made these for a potluck. I was obsessed. However same as a previous comment, my brownies we’re not anywhere near ready at 30 mins. I end up having to bake them for almost double the recommended time. Any idea why that might be?

    1. Hi Cecilia! Are you using the same size pan? It could really be anything from the oven rack position to the type of pan. Regardless, I’m so glad you tried and loved the brownies.

  29. Omg!!! These are so delicious. I needed a recipe for cake pops I usually make them with brownies but my friend wanted vanilla. I found this recipe and they came out amazing!!! Thank you!!! For sharing

    1. You are welcome, Yvonne! So glad you liked them!

  30. Hi Sally

    Looking forward to making this recipe but it has not put a crazy thought in my head and I’m hoping you can advise me on it….
    Would it work to layer the different brownie mixes when baking? As in, fudgy home brownie mix at bottom then Rolo caramels in middle with this white chocolate brownie mix on top. Would baking time differ or would it remain the same?


    1. WOW!! Those sound delicious! (And dangerous to have around the house!) The bake time would definitely be longer since the brownies will be so thick. Let me know if you try it. Love the caramel rolo idea!

      1. Martin O'Neill says:

        Hi Sally
        I tried this bake eventually. All reports from the testers (family and friends) are that they are great. The link below is to my Instagram post on it


        Thanks for the wonderful recipes

      2. I’m so happy you all enjoyed these brownies! Thanks for the positive feedback 🙂

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

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

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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