White Chocolate Brownies

I discovered my favourite brownie recipe about 3 years ago on a now defunct website. I was looking for a recipe that only used cocoa powder because I didn’t want to have to melt chocolate and all that. Then came across this simple newly created blog of a girl who loved horses. I wish the blog is still live so I can link it. I wish I would tell her how this recipe change my life in the best chocolatey way. I’ve never made another fudgy brownie recipe since.

I decided to make this already perfect recipe even better by adding chunks of white & dark chocolate.
White Chocolate Brownies 1

These were large chunks and were just sooooo beautifully melty in the end product. Go big or go home, I say. 
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You know why this recipe is so good? It’s the melted butter. It keeps the brownie moist and so fragrant.
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I don’t know if this is true but I like to stir the sugar into the hot melted butter because somewhere in my head, I assume that the slightly melted sugar helps created the very coveted shiny top. The shiny top sometimes happen, sometimes doesn’t. But no matter because this is delicious regardless!
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My favourite part is whisking the eggs one by one into the sugary buttery goodness.
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Dry ingredients! I try to be gentle with this and stir only until just combined. I want this tender & gooey!
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If you can stop nibbling on the chocolate pieces, now’s the best time to stir them in. I find that brownie batter is really thick so I no longer bother with flouring the chocolate pieces. They don’t really sink. And even if they do, it’s not that much of a problem.
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Time to get into the oven.
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I decided to make this a little prettier since this was for a tea gathering. I just melted some white chocolate in the microwave and drizzled it over the brownies. I stuck this into the fridge for 15 minutes just to get the white chocolate to firm up before cutting in.
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For easier nibbling, I served them in muffin liners. 
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Mmmmm…. melty chocolate encased in melt-in-your-mouth rich brownies. 
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♥ ♥ I will never quit you, darling brownies. ♥ ♥


 “And the fruit of righteousness is sown in peace of them that make peace.” {James 3:18}

Line divider

White Chocolate Brownies
Prep time
Cook time
Total time
Serves: 45 small pieces
  • 1 cup (2 sticks) regular salted Butter, melted
  • 2½ cups white Sugar
  • 1 tbsp Vanilla extract
  • 4 large Eggs
  • 1½ cups all-purpose Flour
  • 1 cup unsweetened Cocoa Powder
  • ½ tsp Baking Soda
  • 1 cup Chocolate Chunks (I used a mix of Dark & White Chocolate)
  • ½ cup White Chocolate Chips/Bits
  1. Preheat oven to 350F or 175C.
  2. Lightly grease a 9×13 baking pan.
  3. Melt butter in the microwave on HIGH, stopping every 20 seconds until melted.
  4. Combine the melted butter, sugar, and vanilla in a large bowl and mix together.
  5. Beat in the eggs, one at a time, mixing well after each.
  6. Sift the cocoa powder and baking soda in.
  7. Add flour into batter and mix until just combined.
  8. Fold 1 cup chocolate chunks into the mix.
  9. Pour the batter into the prepared pan, slightly mounding on the sides so it will all bake evenly.
  10. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  11. Once the brownie is fully cooled, melt ½ cup white chocolate chips or bits in the microwave in 10 sec bursts until it's melted. Drizzle in a thin stream over the cooled brownies.
  12. If the weather is warm, place pan in the fridge for 15 mins so that the white chocolate hardens. Cut into squares.
  13. Chomp chomp!

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