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. Kaela Steeley on April 14, 2017 at 4:37 pm

    Yum! I love a recipe with endless variation possibilities! Thank you for this!

  2. Catherine on April 14, 2017 at 6:55 pm

    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!

    • Sally on April 15, 2017 at 10:33 am

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

  3. Sara @ Last Night's Feast on April 14, 2017 at 8:56 pm

    Sally these look amazing! Thanks for sharing

  4. Christa Walker on April 14, 2017 at 9:43 pm

    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?

    • Sally on April 15, 2017 at 10:32 am

      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.

  5. Roseanne on April 15, 2017 at 8:30 am

    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!

  6. Anna on April 15, 2017 at 1:44 pm

    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! 

    • Sally on April 17, 2017 at 9:30 am

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

  7. Blogtastic Food on April 15, 2017 at 6:50 pm

    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!! (:

  8. Three Brits on April 17, 2017 at 2:34 am

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

  9. Kayla on April 17, 2017 at 2:12 pm

    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

    • Sally on April 18, 2017 at 7:51 am

      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!

    • Annalise Herman on April 23, 2017 at 11:19 am


      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!

  10. Marion on April 18, 2017 at 7:37 am

    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!

    • Kari on June 25, 2017 at 11:44 pm

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

  11. Himani on April 18, 2017 at 10:49 am

    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.

    • Sally on April 18, 2017 at 12:05 pm

      Thanks Himani!!

  12. Kelly @ Just a Taste on April 18, 2017 at 4:15 pm

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

  13. Katie on April 19, 2017 at 3:49 pm

    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!

  14. Amy on April 20, 2017 at 12:03 pm

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

  15. Alex Vacek on May 10, 2017 at 1:06 pm

    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

    • Sally on May 10, 2017 at 2:22 pm

      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.

  16. Marcy Ceranek on May 22, 2017 at 3:28 am

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

  17. PALAK SHAH on May 25, 2017 at 10:28 am

    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?

  18. Ruby on May 27, 2017 at 12:18 am

    Hi Sally, just made these and they were a hit! My husband is in love with them. Just wondering, do you have the nutritional info by chance? How many calories per square?

    • Sally on May 27, 2017 at 9:02 am

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

  19. Rolla on June 8, 2017 at 12:43 pm

    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!!

    • Sally on June 8, 2017 at 12:56 pm

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

  20. Lisa on June 12, 2017 at 11:21 am

    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!

    • Abby on June 18, 2017 at 5:32 pm

      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.

  21. Deshra on June 13, 2017 at 9:36 pm

    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. 

  22. Abby on June 18, 2017 at 5:11 pm

    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.

    • Sally on June 19, 2017 at 1:40 pm

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

  23. Jane on June 21, 2017 at 10:08 pm

    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!

    • Sally on June 22, 2017 at 11:57 am

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

  24. Melissa on August 8, 2017 at 3:08 pm

    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.

    • Sally on August 9, 2017 at 12:21 pm

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

  25. Kimberly on December 27, 2017 at 3:47 pm

    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.

  26. 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!

  27. 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!

  28. 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!

  29. Cecilia on June 10, 2018 at 11:23 pm

    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?

    • Sally on June 11, 2018 at 5:42 am

      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.

  30. Yvonne on June 16, 2018 at 9:45 pm

    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

    • Sally on June 18, 2018 at 1:44 pm

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



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