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 Cake and Toasted Marshmallow Nutella Sandwich Cookies were delish, but these are in a class of their own. Mostly because I’ve never tasted anything like them.Â
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. 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 were 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 then 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? Hopefully I’ve done them justice with my words. And hope you all enjoy!
Tips for making white chocolate brownies
Use real white chocolate — 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 ingredients — 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 brownies — 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.
Preheat oven to 350°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.
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!
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 ????????????
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Hello, how would make this on 9×13 baking pan? Do I double up on the ingredients and adjust the baking time? What do you suggest?
Hello, can this recipe be used on a 9×13 pan? What about the baking time?
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!
Will give this a try. Thank you!
How would you make a double batch? just double the ingredients and double the baking time?
Hey Jace! Exactly! I’d double the ingredients and bake in a bigger pan, or cook them for longer!
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.
YAY! So happy you loved it 🙂
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 ????????????
★★★★★