White Chocolate Brownies

I love baking brownies in just about any variation. They’re usually my go-to thing to bake when I need a quick and easy dessert.

These brownies started as an experiment. I started thinking that surely I could make brownies using white chocolate instead of dark chocolate.

Granted, I’m not usually a big fan of white chocolate. I generally prefer it in small doses and will usually choose dark chocolate over it when given the choice. But, I was so curious about how these might turn out, that I put my usual taste preferences aside.

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So, the result? A delicious, cake-like brownie that I like so much more than I would have thought. They’re not as bold as a dark chocolate brownie. Instead, they’re a bit more delicate and subtle.

Of course, I couldn’t resist adding some semisweet chocolate chunks to these. I really like the addition of some dark chocolate to all that white chocolate. If you prefer, omit the chocolate and add some toasted nuts or dried fruit.

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I do offer a word of warning about melting white chocolate. It doesn’t melt as easily as dark chocolate. If you aren’t careful, you’ll have a mess on your hands. I almost always melt chocolate in the microwave, but I prefer melting white chocolate on the stovetop. I feel like I have better results that way. Just go slowly and be patient with it.

And, please use a good quality white chocolate. Remember that white baking squares or chips are not white chocolate. You should see cocoa butter listed in the ingredients. For these brownies, I used Guittard 31% cacao white chocolate, which always melts nicely for me.

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White Chocolate Brownies

Prep Time: 25 minutes

Cook Time: 32 minutes

Yield: 16 2-inch bars

White Chocolate Brownies


  • 6 ounces white chocolate, chopped
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • pinch salt
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chunks


Place chocolate and butter in a medium saucepan. Cook over medium-low heat, stirring frequently, until melted. Don’t worry if they don’t combine completely. Set aside to cool slightly.

Preheat oven to 350°. Lightly grease an 8-inch square baking pan.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat eggs, sugar, and vanilla extract until well-blended. Add butter/white chocolate mixture and mix until smooth.

Reduce mixer speed to low and gradually add flour mixture. Mix just until combined. Stir in chocolate chunks.

Transfer batter to prepared pan. Bake 28-32 minutes, or until edges are lightly browned and a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack.


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  1. Abigail August 5, 2013 Reply

    these look great! can you substitute semisweet chocolate chips for the chunks?

  2. Tahnycooks August 5, 2013 Reply

    I adore white chocolate! These look great, I love this recipe! Pinning!

  3. Marcie August 5, 2013 Reply

    I love this idea. I like white chocolate in small doses normally too, but there are always times when we can use a subtle brownie like this. I’ve definitely made messes melting white chocolate before! 😁

  4. Becca @ Crumbs August 5, 2013 Reply

    These look very yummy! Are white chocolate brownies the same as blondies or something else?

    • Author
      jennifer August 5, 2013 Reply

      Becca, blondies generally don’t have chocolate except as an add-in. These are made just like brownies, but with white chocolate instead of dark or unsweetened chocolate.

  5. What a unique idea! I bet if you added macadamia nuts, these would be insane!

  6. vanillasugarblog August 5, 2013 Reply

    I would love to give these a go!

  7. Joanne August 5, 2013 Reply

    I am pretty much an equal opportunist when it comes to chocolate so bring on the white chocolate brownies!

  8. Mmm I love white chocolate!

  9. Cash August 7, 2013 Reply

    I normally don’t love white chocolate but these look amazing!

  10. These look great!!

  11. While I love white chocolate, it doesn’t call out to me, either. But it’s nice to switch it up. These so so good!

  12. stephanie August 9, 2013 Reply

    Wow!!! DO you think caramelized white chocolate would work?

  13. Zachary September 4, 2013 Reply

    I usually use a double boiler to melt white chocolate, a metal bowl on top of a pot works very well, you’re much less likely to scorch your white chocolate this way. If you don’t have a metal bowl you can use a smaller pot if it fits fairly well, you don’t want too much steam coming out.

  14. Michal May 3, 2014 Reply

    Wow sounds awesome!

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