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. 🙂

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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!


Comments are closed.

  1. G’day Sally,

    Long time follower, first time commenter. This is possibly my favourite recipes of yours – it’s so easy to make and unbelievably moreish! Every time I make it and bring it into work, people can’t get enough, and they can never guess that it’s white chocolate that gives it that special flavour.

    I was wondering if you knew of a similar tasting recipe for a cake, or how you would best convert this into a cake?

    Anyway, thanks for all your recipes – people always ask me what my secret is and I just refer them to your website! 😀

    1. For a cake, how about using a white chocolate frosting? I have a recipe for it with these cupcakes: https://sallysbakingaddiction.com/2014/09/20/white-wedding-cupcakes/
      You can also just bake this recipe in a round pan and slice it like a cookie cake!

    2. My batter looked thinner than your Sally should butter and melted chocolate have cooled a bit before continuing with recipe. First time I’ve ever had a problem with you recipes. Chips are probably going to sink.

  2. I’m game day ready with these One Bowl Homemade White Chocolate Brownies- Literally, the BEST BROWNIES EVER!!! They literally beat all other brownies in my book! Can’t wait to share them with everyone at the game day party and see their reaction! My favorite part is watching their face light up with delicious joy! These brownies are literally MELT IN YOUR MOUTH GOOD!!! Thank you God for giving me and Sally the gift of baking and thank you Sally’s Baking Addiction for all of these MELT IN YOUR MOUTH Recipes!!! ❤️❤️
    Brooke Johnson and Fallon Auguiar you would LOVE these!!!

  3. These came out so good. I made a few changes, in case anyone wants to try. Coconut butter instead of butter, raw sugar and palm sugar instead of sugar, and cassava flour instead of wheat flour. The brownies didn’t bake evenly so the outer ones were crunchy , cookie-like, and the inner ones were softer brownie like. Both crunchy and soft were delicious. Definite a make again.

    1. Rhea, glad you were able to make it work with your ingredients!

  4. Just made these for the second time. Gorgeous! However, I added coconut and chocolate chips this time. But the chocolate chips sank to the bottom of the mixture while cooking and are all at the base…?? What have I done wrong? I tossed them in a little flour first, I’ve had this problem a few times before with blondies. Any advice would be appreciated, I didn’t really want a chocolate chip base!!!! Whoops.

    1. You can try using mini chocolate chips!

  5. These are my favourite! I have made them many times and they always come out perfectly! My entire family loved them as well. I had to start giving them away to friends and neighbours because I could just not leave them alone! Outstanding.

  6. Hi Sally,

    I do not have a microwave. Can you please provide directions for melting the butter and chocolate together on the stovetop?

    1. Hi Katie! Best way to do this is to use a double boiler or just a regular small saucepan. Stir constantly as the two melt together and combine.

      1. Hi Sally,

        I followed the recipe to the last gram but for some reason the batter came out a bit runny and spread onto the pan easily. At the 15 min mark the batter was still runny but I covered it with the foil anyway! And now at 30 mins it doesn’t seem to have cooked properly. Any idea what the problem could be? I used the Dr. Oetker white chocolate for baking

  7. Hi Sally! I’ve made these twice and the flavor is incredibly delicious! I am having an issue with the batter though. For some reason my batter turns out a lot thinner than yours. I can’t figure out why though. It takes a lot longer in the oven because of that, and the corners and edges get hard and burnt by the time the center is done. I’ve triple checked the ingredient amounts – 2 sticks of unsalted butter, 6 oz (or 1 and 1/2 4oz bars) of white chocolate, 300 g white granulated sugar, 4 large eggs, 2 tsp vanilla extract, 188 g all-purpose flour, and 1/2 tsp salt. I’m using Baker’s brand white chocolate. Any ideas for what could cause my batter to be thin?

    1. Hi Tiffany! Thinness of batter is directly related to the dry ingredients/wet ingredients ratio. It sounds like there isn’t enough flour, though I usually use around 185-200g AP flour. Do you have measuring cups? Try measuring with measuring cups– 1 and 1/2 cups.

      1. I had this problem too even though I weighed everything with a scale….Only thing I can think is maybe my butter was too hot? Do you need to let the butter cool down a bit after microwaving it?

    2. Same problem for me too!

  8. Fantastic recipe Sally. Instead of adding chocolate chips I drizzled passion fruit pulp over mine then swirled it through. Was delicious!

    1. That sounds absolutely delicious, Hannah!

    2. I loved this idea, Hannah, but I added my passionfruit pulp to the cream cheese icing. SOOOO good! At altitude and in a glass pan, I did have to bake them way longer. They still turned out fabulous!

  9. Hi Sally! These brownies are tempting me soooooo much, I just wanna get in the kitchen and make them! I love anything with white chocolate (OK, anything with any chocolate). I had this idea to make birthday cake brownies; like, a funfetti white chocolate brownies with white chocolate frosting. Could I add sprinkles to this batter (and if so, how much?) I know now not to use nonpariels; you’ve taught me a lot about baking, Sally! Love your baking basics series; it’s super useful!

    1. Yes, sprinkles would work! I recommend keeping the total amount of add-ins to 1 cup, so try half cup white chocolate chips and half cup sprinkles (and a little extra to sprinkle over the top just for looks if you want!).

  10. Oh Sally !! You’ve really outdone yourself. These are soooo good, and so rich that only a small piece is required to satisfy any sweet tooth. They were gone so quickly – crumbs and all.

  11. Hi Sally!
    I was wondering if I could bake these but add the raspberry cheesecake topping to these from the raspberry cheesecake brownies and if I should double that topping since this is a 9X13?


    1. Hi Beth! That should work just fine. (And it sounds delicious!) I recommend only 1.5x the raspberry cheesecake portion. Doubling would be too much. (Use 12 oz cream cheese, 6 Tbsp sugar, 6 Tbsp raspberry jam, and 1 full egg (yolk AND white).)

      1. Okay perfect! Thank you! And thanks for the quick reply 🙂 Beth

  12. I’ve made these and added frozen blueberries to the mix and then fresh ones scattered over the frosting. So good!

  13. I gave this 4 stars, but only because I’ve made your Death by Chocolate Brownies, and they’re most definitely 5 stars! Made these this morning, but added 200g of frozen cranberries instead of chocolate chips and they’re delish! Another Sally success!

    1. Perfect! Thank you so much for reporting back, Dee!

  14. I can’t wait to give these a try! My 13YO has been asking for some new recipes, and this looks like a fantastic one for him to make and then share with mom. 🙂

    1. Let me know what he (and you!) think!

  15. hi sally! ive made this before and i loved it, but felt like it wasnt white chocolatey enough for me (haha) so the nxt time i made it i increased the amt of white choc. however aft baking it for close to 50 mins the centers of my brownies still werent baked (when cut the center was totally a diff colour to the edges), but the toothpick test came out totallt clean. dyou have any idea wht may have gone wrong? cld it have been the increment, or overmixing or…..?

    1. It’s likely the extra melted chocolate in the batter. I recommend sticking with the recipe and adding more white chocolate chips for the extra white chocolate flavor.

  16. Quennie Trongco says:

    What can i say?! We’re one of your loyal fans now! 🙂
    Me: 5 out of 5
    Boyfriend: 11 out of 10..
    Thanks Sally. Definitely made our relationship stronger! lol 🙂

  17. I’ve been eyeing this for quite some time so I whipped these up for an office tailgate lunch. My co-workers were over the moon! Four thumbs up. I keep telling everybody, it’s all Sally!

    1. So nice to read this, Anne! Thank you!

  18. I actively try to restrain myself from posting on all of your recipes that I make but I couldn’t hold back here…..these are insane. Unique, incredible and easy to make. One bowl recipes are life. My only regret was not making 2 batches of these. SO good Sally!!!!

  19. 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♥️

  20. 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!

  21. 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!

  22. Has anyone tried making these with gluten free flour?

    1. I have not tested these with gluten free flour but let me know if you do!

    2. 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.

  23. Where in the oven should I place the pan?

  24. Ashley Brasier says:

    Hi miss sally name is Ashley I made one of your recipes before and I had to say you’re a great cook and all but I’m nervous about making any more recipes I’m not familiar with

  25. Ashley Brasier says:

    I made your recipes but it turned out to dry it was the sugar cookie cake with sprinkles white chocolate in it
    I’m just glad there’s a recipe that I can eat your white chocolate brownie recipe sounds so good

  26. Hi Sally. Love your recipes so much and I’ve bought all your books now! I really want to make these but I live in England and we can’t get block cream cheese here. Just the wetter stuff in tubs. How can I adapt the recipe please? There’s a few of your recipes I can’t make because of this so would love to know if there’s a way around it please. Thank you so much x

  27. 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.

  28. 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.

  29. 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.

  30. Hi Sally!

    I’ve made a couple of your other cakes and loved them!
    I’m about to make these today. Do you think I could use the strawberry cream cheese frosting from your strawberry cake recipe here or would that be too sweet?
    Also how much frosting would I need?

    1. Hi Shuba! They’d definitely be sweet, but you can use the strawberry cream cheese frosting from my strawberry cake. I recommend halving the frosting recipe because you’ll have too much with the written recipe. To cut down on the sweetness, feel free to replace more of the confectioners’ sugar in the recipe with additional freeze dried strawberry “dust.”

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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