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


  • 1 cup (230g; 2 sticks) unsalted butter
  • 6 ounces (170g) pure white chocolate, coarsely chopped1
  • 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
  • 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 cooled1
  • 1 cup (120g) confectioners' sugar
  • 1/2 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F (177°C) and grease a 9x13 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.

Make ahead tip: Unfrosted brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Recipe Notes:

  1. 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!

LOVED reading your reviews on Facebook right after I posted the recipe!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

KitchenAid Hand Mixer | Glass Mixing Bowls | Rainbow WhiskParchment Paper | 9×13 Sheet Pan

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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



  1. Shakeela on April 14, 2017 at 12:26 am

    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. Marilu on April 14, 2017 at 12:42 am

    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. Andrea @ Cooking with a Wallflower on April 14, 2017 at 12:55 am

    Omg! These white chocolate brownies look soo good. I seriously can’t wait to make them. I love that it just requires one bowl.

  4. Kelsie | the itsy-bitsy kitchen on April 14, 2017 at 12:56 am

    Holy cow! These look absolutely delicious! I’m a white chocolate nut so I’m definitely going to try them 🙂

  5. Liz S. on April 14, 2017 at 1:57 am

    THIS. My white chocolate loving self is very pleased with this recipe. Thank you for sharing! 

  6. Maureen on April 14, 2017 at 1:57 am


  7. Laura | Tutti Dolci on April 14, 2017 at 2:03 am

    All the heart eyes over these beauties – this is one seriously fab recipe!

  8. Gayatri on April 14, 2017 at 2:41 am

    This is genius, Sally!! Can’t wait to try it 🙂

  9. Caley on April 14, 2017 at 4:41 am

    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 🙂

  10. Lynn @ Fresh April Flours on April 14, 2017 at 7:02 am

    How creative! I am not usually a white chocolate fan, but I think I could be convinced to try these 🙂

  11. Christine on April 14, 2017 at 7:56 am

    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…

    • Sally on April 14, 2017 at 9:01 am

      I was just at TJs the other day and didn’t see coffee flour. It’s flour made from coffee? Intrigued.

      • Christine on April 14, 2017 at 9:13 am

        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.

      • Sally on April 14, 2017 at 9:19 am


  12. Brenda on April 14, 2017 at 8:44 am

    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!

    • Brenda on April 14, 2017 at 8:48 am

      Psst.  Check the typos at the top of recipe for “Yield” and “Prep Time”. 😉

      • Sally on April 14, 2017 at 8:59 am

        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.

  13. Tori//Gringalicious.com on April 14, 2017 at 9:09 am

    Totally drooling over these! Yes!

  14. Amanda on April 14, 2017 at 10:16 am

    THANK YOU SALLY! I’ve waiting for a white chocolate brownie recipe from you. Your brownie recipes are the best!

  15. Liz B. on April 14, 2017 at 10:22 am

    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?

  16. Julia on April 14, 2017 at 10:31 am

    Sally! These would be perfect for Easter dessert! I will be whipping up a batch of these this weekend 🙂 

  17. ShaNae on April 14, 2017 at 10:31 am

    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!

  18. Christa Walker on April 14, 2017 at 10:32 am

    Oh. My. God. I need this in my life ASAP.

  19. june on April 14, 2017 at 10:37 am

    These look amazing…thank you so much.

    Happy Easter to mommy and daddy bunny…baby bunny too:)

  20. Shawnna Griffin on April 14, 2017 at 10:42 am

    hey girl- these brownies look so yummy! Y’all have a great Easter!

  21. Tracy Groot on April 14, 2017 at 10:53 am

    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. 

  22. Katy F on April 14, 2017 at 11:17 am

    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!

    • Sally on April 15, 2017 at 10:36 am

      Individually wrapped up tightly, you could definitely safely ship these!

  23. Kelly @ Kelly Lynns Sweets and Treats on April 14, 2017 at 11:19 am

    Yay for white chocolate brownies!! I have made white chocolate brownies before….a long time ago…and my husband looked at me like I was crazy! And then he ate one. And then another. Mmmm hmmm!! Yum! 🙂

  24. Stephanie on April 14, 2017 at 11:22 am

    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?  

    • Sally on April 15, 2017 at 10:36 am

      You can halve the recipe, yes! I’m unsure of the exact bake time.

  25. Patricia @Sweet and Strong on April 14, 2017 at 11:44 am

    Your fudgy brownie recipe is my favorite so I bet this one is just as delicious.  I definitely get cravings for white chocolate, it’s such a unique taste.

  26. Courtney on April 14, 2017 at 11:56 am

    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.

    • Sally on April 15, 2017 at 10:36 am

      The tops were the best part, especially under the creamy frosting. Thanks Courtney!

  27. Linda on April 14, 2017 at 12:15 pm

    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

    • Sally on April 15, 2017 at 10:35 am

      Let me know how you both like them!

      • Linda Hughes on April 17, 2017 at 8:04 pm

        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? 

      • Sally on April 18, 2017 at 7:45 am

        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!

  28. Hayley on April 14, 2017 at 12:33 pm

    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 🙂

  29. Rachel on April 14, 2017 at 12:40 pm

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

  30. Kinna on April 14, 2017 at 2:21 pm

    Sally your recipes never cease to amaze me! These look so good! 🙂 



  1. Susan Robbins on May 14, 2018 at 12:14 pm

    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!

    • Sally on May 14, 2018 at 12:36 pm

      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!

      • Susan Robbins on May 18, 2018 at 5:17 pm

        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!

  2. Sue on May 18, 2018 at 12:28 pm

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

    • Sally on May 21, 2018 at 11:04 am

      Yes, definitely!

  3. Simrah on June 10, 2018 at 5:01 am

    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?

    • Sally on June 11, 2018 at 5:58 am

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

  4. Martin on July 23, 2018 at 10:22 am

    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?


    • Sally on July 24, 2018 at 10:25 am

      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!

  5. Ben on July 25, 2018 at 7:32 am

    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! 😀

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