We’ve totally conquered the world of chocolate brownies. My homemade brownie recipe is flawless, unbeatable, and absolutely beloved. But we haven’t stepped into the realm of white chocolate brownies yet—the fudge brownie’s slightly mischievous twin. And by the time you finish reading this, we’ll have mastered those too.
Wait a second—isn’t a white chocolate brownie just a blondie? Nope, not even close. Blondies don’t use white chocolate as their base. So today… you’re in for something totally new.
Making white chocolate brownies isn’t any different from making regular chocolate brownies. It’s still a bit of a science experiment—a delicious one, of course. Just a handful of simple ingredients, picked carefully, to get the perfect structure, texture, and taste. With only seven ingredients, quality and proportions are key. If you want your white chocolate brownies to actually taste good, use ingredients that taste good. And, like any science project, stick to the measurements—no improvising.
The White Chocolate Story
When I was testing white chocolate brownies in the kitchen, I started with my one-bowl homemade brownie recipe. It’s not as easy as swapping regular chocolate for white chocolate—oh no, that’d be too simple! But I found only a couple of small adjustments were needed.
We’re using the exact same ingredients today, but skipping the cocoa powder and adding a bit more flour (to keep the structure) and replacing semi-sweet chocolate with white chocolate. Since flour doesn’t add much flavor, I upped the butter and white chocolate to compensate. First, melt the butter and white chocolate together, then mix in everything else.
White chocolate is sweeter than semi-sweet, so I cut back on the sugar. But reducing it to just one cup? Big mistake. The brownies were totally bland—like the flavor just packed up and left. Bye, see you never! There wasn’t enough white chocolate to balance out that missing sugar. My second try worked way better with 1½ cups. I thought about using brown sugar, but worried it’d overpower the pure white chocolate taste.
Vanilla extract? Keeping the same amount. Eggs? Let’s throw in an extra one. White chocolate just doesn’t have as much punch as regular chocolate—it’s rich, sure, but not as bold. I found that four whole eggs gave me the richest, densest white chocolate brownies.
Remember when I said to use good ingredients? Well, the most important one is the white chocolate. Go for high-quality baking white chocolate—avoid those fake “white chocolate morsels” (which aren’t even real white chocolate!). You’ll need 6 ounces for the brownies, plus another 2 if you make the frosting (which you totally should). So grab two 4-ounce bars—I love Ghirardelli, Baker’s, or Lindt. Check the baking aisle.
For extra texture, though, we can toss in some white chocolate morsels. Little chunks in the baked brownies? Amazing. Or try mixing in: white chocolate chips + macadamia nuts, dried cranberries, toffee bits, cinnamon chips, toasted pecans, shredded coconut, butterscotch chips… or go wild and mix ’em all!
The batter comes together in just one bowl. It’s thick, smooth, and luxurious. A thick batter means a dense brownie—which is exactly what we want. Spread it evenly in your lined pan. As always, I recommend parchment paper or foil so you can lift the whole batch out after cooling. Makes slicing so much easier.
The brownies looked a little bare without something on top, so I whipped up a quick white chocolate cream cheese frosting. It’s not too sweet—just the right amount of tang to balance the sugary brownies. The frosting’s optional, though. They’d also be incredible with the strawberry compote from my brown butter pound cake or a lemon glaze drizzle. Oh yeah.
After all that testing, here’s the final masterpiece: one-bowl white chocolate brownies. Enjoy!