I don’t love white chocolate, it makes my throat itchy. Sometimes I think I’m allergic to it, but like if I was actually allergic I think I would know by now…you know.
Anyway, even though I don’t love white chocolate, I LOVE WHITE CHOCOLATE BROWNIES.
The flavour is so good, the texture is soooo good AND the smell is amazing. I think I prefer white chocolate brownies over regular brownies.
Difference between white chocolate brownies and blondies
Every time I see a video on white chocolate brownies, most of the comments are like ‘isn’t this just a blondie?’.
I know we have always been told that blondies are brownies but made with white chocolate. But…I fear we have been lied too.
Blondies are not actually made with white chocolate. Most of them don’t have chocolate in them at all.
They’re kind of just the same ingredients that are used for cookies, but different ratios to make it softer and a little more fudgy.
BUTTT white chocolate brownies are made with white chocolate. That is pretty much the main difference.
I know the fact that it is called brownie, but not brown, doesn’t make sense. But I didn’t name them leave me alone.
Ingredients for the brownies
Here are the ingredients you are going to need to make these white chocolate brownies:
- White chocolate
- Unsalted butter – I like to be able to control the amount of salt in the things I bake, so I use unsalted butter and add the salt separately. But salted butter does work, just don’t add any extra salt.
- Granulated sugar – caster sugar works too.
- Vanilla extract
- Plain flour – also known as all purpose flour.
- Salt – to help enhance the flavours. Don’t add this if you are using salted butter.
- Plus white chocolate chips and some flaky salt – these are both optional, but they’re a nice extra addition.
Baking the brownie
Once you have made your brownie batter, we’re going to bake this in an oven that has been pre-heated to 180c/350f.
I don’t know why but every time I’ve made white chocolate brownies, they take longer to bake than regular brownies.
I baked these for around 45-55 minutes. Yours might take less time or a little longer depending on your oven, so keep an eye on them.
The best way to check if they’re done is to insert a toothpick into the centre.
You want your toothpick to have a few moist crumbs, from the brownie, on it.
If your toothpick has wet batter, this is not good, let it bake for longer.
If the toothpick is completely clean, unfortunately you have over baked the brownies BUT NOT TO WORRY, they will taste good.
But a few most crumbs on the toothpick is what you are looking for.
Also if at any point in the baking process you feel like the brownie is becoming too dark on top, just add some tinfoil on top of your tin!
Leaving the brownies to cool
After your white chocolate brownie has baked, YOU HAVE TO LET IT COOL.
Personally I think it’s important to do this with every brownie you make, but especially with these.
In order for them to be nice and fudgy, they are slightly unbaked. So when they come out of the oven they are still very soft.
If you try cutting into it at this point, your brownie pieces will just fall apart, we do not want this.
So make sure to let it cool and set up first. I recommend leaving it at room temperature for about 20 minutes, then place it in your fridge and leave it in there for 1 hour.
Then you can finally cut it into pieces and dig in.
220g white chocolate
140g unsalted butter
180g granulated sugar
1 tablespoon vanilla extract
220g plain flour
1/2 teaspoon salt
Plus 150g white chocolate chips, optional
Some flaky salt, also optional
- Start by pre-heating your oven to 180c/350f. Also grease and line a square 8 inch cake tin.
- In a pot, add the white chocolate and unsalted butter. Place this onto medium heat and heat until all the chocolate and butter has melted. You could also do this in a bowl, in your microwave. Once melted, leave aside to cool down slightly.
- In a large bowl, add the eggs, sugar and vanilla. Whisk these together on high speed, or just aggressively whisk using a regular whisk, until the mixture lightens in colour and increases in volume slightly. This should take about 2 minutes.
- Add the melted chocolate and butter mixture into this, whisk until combined. Now add the flour and salt, whisk until you can no longer see any flour.
- Now mix in the white chocolate chips. I like to save same some to sprinkle on top.
- Add this into your prepared cake tin, sprinkle some chocolate chips on top, then bake at 180c/350f for around 45-55 minutes. It is done when a toothpick inserted into the centre comes out mostly clean. Moist crumbs on your toothpick is good, just make sure there is no raw batter on it.
- Once baked, take it out of the oven and slam the tin down on your counter a few times. At this point I sprinkled some flaky salt on top, but this is completely optional.
- Leave this to cool down for about 20 minutes, then place it in your fridge and leave to cool and set up for at least an hour.
- Once cooled, take it out of the tin, cut it into pieces and enjoy!