Why these white chocolate brownies rock
OK, I have to say: these white chocolate brownies are the best things I’ve made all month. Don’t get me wrong, my Pina Colada CakeĀ and Toasted Marshmallow Nutella Sandwich CookiesĀ were delish, but these are in a class of their own. Mostly because I’ve never tasted anything like them.Ā
Now, some of you may be saying you’ve had blondies or even white chocolate brownies before, but I bet you none compare to these. Almost every white chocolate brownie recipe you’ll find out there uses either a cookie dough or cake mix to simulate a chocolate-less brownie. But these, my friends, do not do either of those things.
Instead, they’re made with sweetened condensed milk and a heaping handful of white chocolate. The two combine to form the fudgiest, richest, most delicious white chocolate brownie imaginable.Ā One time, I got a comment on a post saying something like I hate how food bloggers need to exaggerate their food with words describing how good it is. Was it really out of this world?
Well you know what, grumpy commenter? IT WAS.
I mean, I wish there wereĀ better words to describe how good these bars are. But you’re just going to have to bake them for yourself and report back to me with what you think. I will thenĀ compile a list of adjectives to describe these White Chocolate Brownies.
And so easy, too! One bowl, no mixer, and only 30 minutes of bake time. Like, how many more reasons do I need to give you to get up from what you’re doing and make these babies?Ā Hopefully I’ve done them justice with my words. And hope you all enjoy!
Tips for making white chocolate brownies
Use real white chocolateĀ ā By that, I mean don’t mistake legit white chocolate chips for those white melting candies sold in the same aisle. Choose a higher end bag of chips for the best flavor (the white chocolate is the star of the show, after all).
Use room temperature ingredientsĀ ā As a rule of thumb, any time you’re baking something your ingredients should be room temp. This makes it easier to whip up certain ingredients (like butter), and ensures that these brownies bake evenly throughout.
Slightly under bake the browniesĀ ā These brownies need just 30 minutes in the oven, and they’ll continue cooking in their hot pan as they sit on your countertop. Don’t over bake these white chocolate brownies, or else they won’t be as fudgy.
How to store brownies
These white chocolate brownies can be stored in an airtight container on your countertop for up to a week (although they might be slightly stale by then). To freeze these homemade brownies, slice them and then store them in a freezer-safe baggie. When you’re ready to eat one, either warm it up in the oven or let it come to room temperature on your countertop. If you think you’ll wind up freezing some of these brownies, you might want to leave the powdered sugar off.
White Chocolate Brownies
- Yield: 9 large brownies 1x
Ingredients
- 1/2 cup butter, room temperature
- 1 cup white chocolate chips
- 1 large egg, room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- powdered sugar, for topping
Instructions
- Preheat oven to 350Ā°F. Line an 8″x8″ dish with parchment paper and set aside.
- In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds).
- Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined.
- Pour mixture into prepared pan and bake for 30 minutes. It should be puffed up in the middle. This will sink back down when you remove it from the heat. Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.
133 comments
Liz @ Floating Kitchen
These look like they came from heaven. Literally and figuratively . Like, they are glowing on my screen! Gorgeous and OUT OF THIS WORLD for sure! XO
Sarah | Broma Bakery
Thank you gal pal! They certainly tasted like they did š
Taylor @ Food Faith Fitness
I am definitely going to agree that these ARE out of this world! A blondie that actually isn’t a blondie because it has real LIVE white chocolate?! UM SIGN ME UP. Pinning!
Sarah | Broma Bakery
Thanks for pinning Taylor!! You’re welcome over any time for brownies š
Mary Ann @ the beach house kitchen
Sarah these brownies look unbelievably good! We are big white chocolate fans at our house so I cannot wait to try these! Love your photos!
Sarah | Broma Bakery
Oh you HAVE to! Thanks Mary Ann!
Amy | Club Narwhal
Swoooooon!!! Sarah, these are the dreamiest brownies I’ve seen in ages! Also, Warren is a white chocolate fiend and just ran to the cupboard to see if we have all the ingredients on hand š
Sarah | Broma Bakery
AMY. MAKE THEM. PLEASE.
Jennifer @ Seasons and Suppers
I believe you, so I will be trying these ASAP! š Anything with sweetened condensed milk in it is a winner in my books. I could (and have š eat that stuff with a spoon.
Sarah | Broma Bakery
It’s so hard not to!
sue|theviewfromgreatisland
Your photos are so spectacular, I don’t know which one to pin!!
★★★★★
Sarah | Broma Bakery
Ahhh, thank you! That’s such a great compliment š
Abby @ The Frosted Vegan
Ever since I’ve gone vegan I’ve missed white chocolate like WHOA! I gotta figure out how to get these into my belly riiiiight now.
Sarah | Broma Bakery
Oh you HAVE to! How can we make this happen. You cannot miss out on these, girl!
Jen
Holy moly girlfriend! These are fabulous!
Trisha
I went through a weird phase with white chocolate where I didn’t like it for a while–I think I had one too many fake tasting white chocolate desserts. But then I discovered the Ghiradelli white chocolate chips and I became obsessed. My husband is a huge fan, so he would go crazy if I made these brownies. I like how the addition of the sweetened condensed milk creates a dulce de leche vibe. Will definitely be making these this weekend! Maybe with some sliced strawberries and vanilla ice cream on the side!
Sarah | Broma Bakery
Oooh, with strawberries would be delicious! So glad you’re back on the white chocolate train. Fake tasting WC is the worst, so I understand. Let me know what you think, Trisha!
Alice @ Hip Foodie Mom
That grumpy commenter probably just needs more white chocolate brownies in his/her life! š love these!!!!!
Sarah | Broma Bakery
Great plan. Haha!
Zainab
OH MY GOSH!! These are the best thing I’ve seen in a month!
Sarah | Broma Bakery
Awww, thanks Zainab!!
Beeta @ Mon Petit Four
These look perfect, Sarah! Whoever left that grumpy comment must not be a food blogger, otherwise, they’d totally understand how exciting it can be to taste a revelation and want everyone around them to try/eat/test what they’ve just experienced. Beautiful job with these brownies. I especially love how authentic it is with the use of white chocolate and lack of cake mix! xo
Medha @ Whisk & Shout
The ingredients list is giving me life. And yes, you’re right, I’ve never seen anything quite like these before! So yum š
Jenna
Loving this twist on brownies!! Looks delicious, great idea!
Christine J
Just wondering if you could use white chocolate bar instead of chips??? I have some to use up. I guess I would have to figure out the equivalent of 1 cup of chips in a Baker’s White Chocolate bar. Any ideas????
Sarah | Broma Bakery
Hi Christine! Yes, you could use a chocolate bar instead. I would use 6 ounces of white chocolate. Hope you enjoy and happy baking!
Jessica @ Sweetest Menu
Well you don’t have to convince me, they certainly look out-of-this-world! I will have to try. I can tell they would just about melt-in-your-mouth!
Manali @ CookWithManali
These look delicious Sarah! Almost too pretty to eat!
Kelly - Life Made Sweeter
Holy moly! I’ve never seen anything as dreamy as these brownies! Love that there’s no cake mix or cookie dough! They sound perfect!
Siunna
These look insanely delish and I plan to make them ASAP! How much is 1 can of sweetened condensed milk- 14 ounces?
Sarah | Broma Bakery
Yes, it’s a 14 ounce can š
Ethan
The only cans of sweetened condensed milk we can buy are 10oz. Would the recipe work if I substituted the remaining 4 oz for whipping cream? I sometimes do this with other recipes. Thanks!! They look delicious!
Sarah | Broma Bakery
Hi Ethan! Here the sweetened condensed milk works as a sweetener as well as a textural ingredient, so I’m sure that the substitution would render a different result. Go for two cans and use 1/2 of the second! Thanks for asking and happy baking!
Lisa @ Healthy Nibbles & Bits
Those grumpy commenters can just get outta here. These look AMAZING (<— all caps totally warranted). I'll take a stack of these, please!
Erin@WellPlated
I’m normally not a big white chocolate girl, but after this glowing endorsement, I am going to have to try these. Exaggerate away š
Andrea
Oh my land… PERFECTION! I’ve been trying to purge my pantry of these ingredients. (Blasphemy I know) but all I have left is the white chips and one bag of butterscotch chips. This sounds like a perfect way to get them used up and gone. Thank you for sharing.
★★★★★
David
Just a warning for the bakers here – several brands of white chocolate chips are not actually white chocolate!
For example, Ghirardelli uses “fake white chocolate” (they actually got sued for this and had to pay out). The result is that it doesn’t taste right or melt well as normal white chocolate does.
To be sure you have “real” white chocolate, the ingredients should list “cocoa butter”. If it doesn’t have it, it’s NOT white chocolate. From my grocery stores, none of the “white chocolate chips” are real, but white chocolate in bar form (baking white chocolate bars, or just regular white chocolate bars) are the real deal.
Thanks for sharing this recipe and will try it today š
Also a question for Sarah – if you are using kosher salt (Morton’s Coarse Kosher Salt), is it same amount of salt or double?
Sarah | Broma Bakery
Hi David. You’re absolutely right about white chocolate! Thanks for giving everyone the heads up. And if you’re using kosher salt, I would use the same amount, though if you can chop it up to make it finer, that would be ideal!
Christina @ Bake with Christina
They look SO moist and delicious! I love that you chose white chocolate, it’s so yummy!! Pinned š
June Burns
Wow those look stunning! So rich and gooey, mmm š
Joanne
All the drool EVERYWHERE. THat is what effect you’re having on me right now with these!!
Jamie
These look great and I’d love to try them but your recipe is a bit confusing as a non-US person.
How much is half a cup of butter (I don’t get using cup measures for something like butter) and how big was the can of condensed milk?
Sarah | Broma Bakery
Hi Jamie! You’ll want 1/4 pound or 4 ounces of butter, and a 14 oz can of sweetened condensed milk! Hope you enjoy the recipe!
Valentina
I adore your blog! And your recipes are amazing!
I have to bake a lot of brownies for my sister’s birthday party, and I’ll use a 16″x16″ baking tray. Can I double this recipe?
Can’t wait to try it!
P.S: excuse my english, I’m from Argentina.
Sarah | Broma Bakery
Hi Valentina! Thank you so much! Yes, you can double the recipe and use a 16″x16″ tray. The cooking time will change, so after 45 minutes or so I would stick a knife in the center and see if it comes out mostly clean. If it does, the brownies are done!
Olivia @ Maple and Butter Blog
I can already see this brownie recipe becoming a kitchen classic in my tiny little home. Your photography is beautiful and the powdered sugar adds such a nice presentation to the end result! I can’t wait to try this tomorrow – it will be my first time making white chocolate brownies, so excited.
Sarah | Broma Bakery
Thank you so much Olivia! Please let me know what you think š
Ashley Hock
I made these for my BBQ and they were a HUGE hit. They were so delicious, I had to make another batch the next day. So simple and not too many ingredients.
★★★★★
Sarah | Broma Bakery
SO glad you enjoyed them, Ashley! I totally agree that they’re ridiculously addicting š Let me know what you make next and happy baking!
Neil
I would really appreciate your help. I’m living in the UK and was wandering how much in Oz’s is 1 cup of the white chocolate chips as i’m dying to make these for a friend.
Sarah | Broma Bakery
Hi Neil! You want 6 ounces of white chocolate chips. You can also use 6 ounces of white chocolate– the latter would probably be better!
Kayleigh
Hi Sarah,
I just had to comment on this recipe. I made these ‘Blondies’ last week and they tasted like they came straight out of heaven. My boyfriend loves white chocolate, so I made them especially for him but I think I ate most of them myself. š And they still tasted good even after a few days, I was astounished since Brownies normally dry out so fast! This one is definitely going into my collection of recipes!
Greetings from the Netherlands!
Kayleigh
p.s.: I tried to rate the recipe 5 stars, but I can’t seem to get further than 2 stars.
Sarah | Broma Bakery
Hi Kayleigh! Thank you so much for the compliment. I’m so, so glad you enjoyed them! I haven’t ever had anything else like it- they’re just so moist! And I don’t fault you for eating most of them. I did that myself š
Thank you again!
Damares Fleet
I just baked a batch of these. I think my oven tends to cook slower than normal because I always have to add time to each recipe š I kept an eye on the blondies but I never saw the puff in the middle. Hoping they turn out great once cooled. Thank you for the recipe!!!
Sarah | Broma Bakery
I just moved and my new oven tends to be that way, too, Damares. It’s so frustrating! Do let me know how they turn out!!
Ashley
I’m not sure what went wrong.. These tasted like a bland fluffy cake almost? Did I over cook? they were very raw after the 30 mins mark so I put them in for another 10. and the knife came out fairly clean at that point.. help! š thanks
Sarah | Broma Bakery
Ooh, that’s no good! Well, few things. Did you use evaporated milk, not sweetened condensed milk? And you were sure to add the white chocolate? These two things should make the cake flavorful right there. As for them being fluffy, unfortunately that does mean they were overcooked! It’s a tricky thing to get that perfect balance of overcooked and almost cooked so that the brownies continue to cook once out of the oven. I would try again next time for 35 minutes! Do let me know how these suggestions helped and happy baking!
Rachel
Best recipe ever! I love white chocolate and we’ve had some leftover vanilla ice cream in the freezer that was very bland by itself. Coupled together it was just fantastic! This recipe did not oversell, they really are out of this world.
★★★★★
Sarah | Broma Bakery
So, SO glad you liked them Rachel! They’re one of the best recipes š
Seun
URGENT!! Hi! I was wondering if I could use white chocolate that I chop myself instead of actual chips or would the outcome be different??? This is super urgent because I’m making it this Thursday and need to get ingredients tomorrow!! ???
Sarah | Broma Bakery
Hi Seun! Yes, white chocolate would be even better than the chips. Enjoy!
Tonya
Hi Sarah. Your brownies look amazing! I was wondering if you could tell me what brand of white chocolate you used in this recipe. I’m always hunt for a really good white chocolate that won’t break the bank.
Sarah | Broma Bakery
Hi Tonya! Yes, unfortunately white chocolate is expensive. I use Ghirardelli!
Daniela
Hi there!
I love how these blondies look! I’m a condensed milk fan too, like some of you, so I’m looking forward to try this. The only change I’m making is adding lemon glaze on top!
I’ll let you know how they turn out.
Kaz
Looks really yummy. I buy similar from my local farmers market at nearly Ā£2 a square!!! Anyone know this recipe in ounces or grams?? And also, I assume all purpose flour is self raising flour? I live in the uk!! Thanks
Sarah | Broma Bakery
The amount of which chocolate needed is 6 ounces. All purpose flour is regular flour, NOT self-rising. Enjoy!
Yann
Hello,
When you 1 can of condensed milk ..is it a 14 oz can /400g??
Yann
Hello,
When you say a can of condensed milk .. Do u mean 14oz can /400 g??
Thank you.
Sarah | Broma Bakery
It’s 14 ounces! I changed the recipe to reflect this. Sorry for any confusion!
Lorna Reid
Sarah do you know the gram conversion of this recipe? I’m from Ireland and I don’t understand the US cup measurement but these brownies look so damn good I have to make them!!
Sarah | Broma Bakery
I do not! There are many sites online that will do the conversions for you. Hope you enjoy and happy baking!
aria
Do you think these would freeze well? I’d put the powdered sugar on after thawing. They look delicious and I’ve been looking for a white chocolate variation of a brownie for the big bake I do twice a year for some interns (the sugar really motivates and energizes them š
For Lorna from Ireland and anyone else, the conversion would be:
115 grams butter, room temperature
170 grams white chocolate chips
1 large egg, room temperature
1 can (305ml) sweetened condensed milk (they have the Nestle cans here in Belgium)
15 ml vanilla extract
5 grams salt
188 grams all-purpose flour
powdered sugar, for topping
The site traditionaloven.com has many useful conversion calculators in one place.
Mary
Do you only line the bottom of the baking dish with parchment paper?
Sarah | Broma Bakery
I like to line the bottom and have it spill onto 2 sides, like a long rectangle sheet. But as long as the bottom is covered it doesn’t really matter!
CJ
What are your thoughts on adding unmelted chocolate chips to the batter before baking? I’m looking for a particular copycat recipe from my boyfriend’s favourite restaurant (it’s basically a white chocolate brownie with chocolate chips)…….but this recipe has just blown my mind. It looks incredible and the comments are awesome. Wanting to try it, but also not wanting to disappoint the fella.
Sarah | Broma Bakery
oh thank you Carolyn! These brownies are very dense, so I think adding chocolate chips would be sugar overload. But that’s just me! If you give it a try, let me know how it turns out!
Joy
I not only added chocolate chips but i also marbled peanut butter into the batter.I believe the additives will maybe decrease the sugar effect a little given the chips are semi-sweet and the peanut butter is in the way of powder for power drink use.
★★★★
Tammy
Oh My Gosh!
I just made these and they’re every bit as good as they sound!
They’re also super easy to make!
★★★★★
Sarai
So I was wondering about adding raspberries. How much do you think is ok to add ?
Sarah | Broma Bakery
What a fun idea! I would add 3/4 cup š
Julia
Would I be able to use a tin of caramel instead on condensed milk?
Thanking you š
Sarah | Broma Bakery
Hi Julia! No, it’s a different ingredient entirely. The condensed milk gives it its creamy flavor!
j
just made these with cannabis butter. oh wow.
Amina
Hey can I put a extra handful of chocolate chips in this recipie
Sarah | Broma Bakery
Sure!
Edwina
Hi Sarah,
Could I use melted white chocolate or even caramelised white chocolate in this recipe instead of or in addition to the condensed milk like you might a traditional brownie? I want to make these right now but don’t have any condensed milk!
Sarah | Broma Bakery
Hi Edwina! Unfortunately, the sweetened condensed milk is what gives the brownies the moistness and texture. There really isn’t a good substitution!
Zainab
I was browsing through your recipes today morning and found myself in the kitchen right away baking these beauties. They turned out great. Next time though I will reduce the flour by 1/2 cup and add some frozen raspberries into the batter. Thank you for this recipe ā¤
★★★★
Tegz
I double checked all my ingredients and quantities before adding together in the order listed, followed recipe to the letter. I felt like there was a lot of flour at 1 1/2 cups but went ahead anyway and undercooked to about 25 minutes and they just taste like a dense floury cake š was so sad! But it’s definitely very differect to the brownie recipe I usually follow as gospel so maybe the taste isn’t to my liking I just saw so many good reviews I had to try it š
★★
Emilly
Could you add white chocolate chips into the recipe? to add a bit of texture to the brownie?
Possibly milk chocolate? maybe like half a cup or something?
★★★★★
Sarah | Broma Bakery
I think that would be way too dense. But if you want to, go right ahead!
Caron
I decided earlier that I would make dark chocolate brownies for a family function tomorrow, but after scouring the pantry and realising that I didn’t have any, only white chocolate, I searched the internet for a recipe for white chocolate brownies. I found this one. The photos made them look very appetising, and I thought “why not”, so I went ahead and made them. OMG!!! They smelt sooo good while they were cooking. My tastebuds were watering. I couldn’t wait to try one. They taste incredible and are extremely moist. The condensed milk puts a caramel flavour through them. I added a 1/2 cup of pecan nuts to them as I was originally planning on making the usual dark chocolate brownies and had already chopped them up for it. Thank you Sarah for sharing it with us all. I can’t wait to share them with my family tomorrow. I have no doubt that this will be a new family favourite recipe for many years to come.
★★★★★
Ioanna
Hello. They asked to make blue brownie. Can I make it blue?? By adding royal blue colour???
Sarah | Broma Bakery
Yes, sure.
Cori
Thanks for the recipe! I had leftover condensed milk . This was perfect whatever is left in the cupboard. I put egg white instead of an whole egg and it still tasted great!
Ellen
Awesome photos! Can I add in cranberries to make it more festive?
Sarah | Broma Bakery
Yes, that sounds amazing!
Natalie
WOW it looks so yummy! and the pictures are absolutely stunning!
Tooni
how did you get the edges of the brownies so clean?
Sarah | Broma Bakery
Let them cool completely, then use a clean knife when you cut through. Between each cut, run the knife under hot water and wipe off any residue š
Aoife
These look wonderful, I can’t wait to try them! I only have ceramic dishes to cook them in though – should I adjust the coming time?
★★★★★
Sarah | Broma Bakery
Hi Aoife! Do you mean a ceramic baking dish that’s the same size? If so, I would proceed normally š
coralie
Looks awesome!!! Have you tried making this in a crock pot?? I’m in charge of making the sweets for my cousins baby shower coming up pretty quick haha. i’m trying to find a white chocolate brownie recipe made in a crock pot so I could keep it warm all through the shower ? if anyone has tried this please let me know ? thank you!!!
Sarah | Broma Bakery
Hi Coralie! I have not tried that! I don’t think it would work for this recipe. Plus, since it’s so fudgy, it actually works really well as a room-temp brownie. But if you find one, let me know!
Haruka
Do we use normal white chocolate or baking white chocolate?
Sarah | Broma Bakery
I used baking white chocolate because the quality is better, but you can use either!
Cynthia
If you like a bit of variety, I would recommend replacing the powdered sugar with a more contrasting taste, like a thin layer of lemon curd. White chocolate is already so sweet that the added powdered sugar feels a bit excessive to me.
Rianne | Sunny Journeys
Great recipe! I baked these yesterday and they’re almost finished! Everyone loves them š
★★★★★
Deborah
Hello Sarah
Does this brownie have the crispy TOP? And can I substitute white chocolate for dark chocolate? If possible, how much sugar should I add?
Thank you
Sarah | Broma Bakery
Hi Deborah! No, the top is not crispy. I would not substitute for dark chocolate at all. If you’re looking for a true chocolate brownie, I would check out these Red Wine Brownies or these Better Than Boxed Brownies!
Deborah Ng
Will definitely check out those recipes.
Thank you so much for your advice! š
Natalie
These look so good!!!
Natalie
Hello!
These look amazing!! However, I’ve been looking all over for a green tea ‘brownie’ recipe as well… Do you think I could you this recipe as a base and add a couple tablespoons of green tea powder? Sorry for the question and thank you so much!
Tarloke Johal
I had never made white chocolate brownies. For an extra sweet touch I put one half of the batter in the pan then spread white chocolate buttons on top then put the other half of the batter on top. They are in the oven right now
★★★★★
Julie
Hi Sarah,
I’ve been holding this recipe since you first published it and dying to try it…today I finally had to make them. Oh my goodness!!! So Delish!!! And it’s so great to have a new and different idea to serve friends and family. It’s my husband’s birthday tomorrow and I’m bringing these and some ice cream to our friends’ home for our after dinner celebration. Next week, it’s lunch with other friends and then to our monthly women’s club gathering. Wonderful, creative treat, Sarah. I, too, just love your recipes and, FYI, I’m a 72-year old grandmother of 7!!! They’ll be getting these as well this weekend ????????????
★★★★★
Erica Alexander
I just made this. I used an egg substitute instead of the egg since my son is allergic. It came out so good.
This recipe is a keeper. Five stars.
Sofi | Broma Bakery
YAY! So happy you loved it š
Jace
How would you make a double batch? just double the ingredients and double the baking time?
Sofi | Broma Bakery
Hey Jace! Exactly! I’d double the ingredients and bake in a bigger pan, or cook them for longer!
Gabie
Hello, can this recipe be used on a 9×13 pan? What about the baking time?
Sofi | Broma Bakery
Hey Gabie! Definitely! I would double the recipe! I’m not sure how long it would take as I’ve never tried it, but I would guess it would take ten to fifteen minutes longer! Hope this helps!
Gabie
Will give this a try. Thank you!