These fudgy white chocolate brownies are insanely rich, soft, and delicious. With white chocolate chunks in every bite, you will want to make this one again and again. Promise.
It’s official: this white chocolate brownie recipe is completely irresistible. You HAVE to try this one. I know I probably say that about all of my recipes 🙂 but for real. If you’re a fan of my blonde brownies, then you will really love these.
I’m all about fudgy brownies. So I started to wonder what would happen if I took the blonde brownie base (which, as you know, is vanilla flavored with no chocolate in it), but adjusted to add in chocolate to make them fudgy and chocolatey. The resulting white chocolate chip brownies are super rich and super soft.
Not only are we mixing in white chocolate chips, for that added flavor and texture, we are also using melted white chocolate in the batter. So we’ve got double the white chocolate action going on. And I am HERE FOR IT! Make sure to read my instructions and recipe notes below for a little bit more about what kind of white chocolate to use.
Honestly, these almost taste like ultra soft and chewy white chocolate macadamia nut cookies… but in brownie form… and without the nuts because #allergyfriendly 😉 but you could totally add some in, if you wanted!
Why You’ll Love These Fudgy White Chocolate Brownies…
- This is a one bowl brownie recipe. We’re mixing everything up by hand using a rubber spatula, so no need to pull out the electric mixer. Super simple + less dirty dishes. YES!
- If you love all things white chocolate, it goes without saying that you will be a big fan of these brownies. We’re using a lot of chocolate in this recipe.
- The whole process is so quick and easy. It should take you 35-40 minutes, start to finish… if that!
What You’ll Need…
- The dry ingredients: flour + baking powder (we don’t want too much lift, since we still want these brownies to be fudgy and not cakey, so we’re only using a bit) + salt.
- The flavor: melted white chocolate + two types of sugar + vanilla extract.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- Mix in: white chocolate chips.
How To Make White Chocolate Brownies From Scratch…
To make these gluten free white chocolate brownies, start by melting your butter with the white chocolate. I like to use a large, microwave-safe mixing bowl because we’ll eventually be adding our other ingredients right in. Microwave in :30 intervals, stopping to stir between each burst. Keep a close eye on it, as microwaves vary and yours may take longer or not as long as mine.
While we WILL be mixing in white chocolate chips later, I would recommend against using white chocolate chips in this particular step, because they are much more challenging to melt. If you can, use high quality white chocolate bars and chop them up roughly before melting… I would go for something like a Ghirardelli or Baker’s.
Once that’s all melted and combined, stir in both sugars, the egg replacer, and vanilla. Next, fold in your dry ingredients until combined. Finish off by stirring in your white chocolate chips. And that’s it!
Pour your brownie batter into a square baking pan lined with parchment paper. I always like to leave a bit of overhang to make it easier to lift the whole thing out of the pan once it’s cooled. This is just so much easier than trying to cut the brownies in the pan! To get neat squares, trim the edges slightly. I always end up
snacking on taste testing these scraps.
Bake on 350ºF for about 22 minutes. Allow white chocolate brownies to cool in the pan completely before attempting to remove and cut.
White Chocolate Brownies – Gluten Free, Eggless
- ½ cup (113g) unsalted butter
- 6 ounces white chocolate roughly chopped
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- 1 teaspoon vanilla extract
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (56g) white chocolate chips
- Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
- In a large microwave-safe bowl, microwave the butter with the white chocolate in :30 intervals, stirring after each, until completely melted.
- Add the granulated sugar, brown sugar, prepared egg replacer, and vanilla extract and mix to combine. Fold in the flour, baking powder, and salt. Stir in the white chocolate chips.
- Pour the batter into the prepared pan and bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs. Allow the brownies to cool completely in the pan, then remove and cut into equal pieces.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- While we are mixing in white chocolate chips, be sure to use high quality white chocolate bars for the 6 ounces of white chocolate that we’ll be melting and mixing into the batter, as this will be much easier to melt than chips. Roughly chop your white chocolate and melt in the microwave.
Did you make my white chocolate brownies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!