These fudgy, White Chocolate Chip Brownies are the perfect fix for a chocolate craving. Three types of chocolate come together in these easy homemade brownies with perfect crinkly tops! It’s a delicious, decadent dessert the whole family will love!
There is something so comforting about chocolate desserts, like chocolate cupcakes and fudge cake. For a decadent treat made with three different types of chocolate, these white chocolate chip brownies are a hit!
As a trained pastry chef, I highly recommend skipping the box mix. These homemade rich, fudgy brownies are easy to make. They're studded with white chocolate chips and have the perfect crinkly top.
Why You'll Love This Recipe
- They are fudgy! These are not cakey brownies, but fudgy and chocolatey!
- These brownies are ready in under 1 hour!
- These white chip brownies are made with 3 different types of chocolate for the perfect rich and chocolatey brownie!
Before You Begin
Take out the following baking equipment:
8x8-inch square baking pan
Medium microwave-safe bowl
Read the recipe from start to finish.
- Butter: creates a chewy, fudgy texture with a rich flavor.
- Semi-sweet chocolate bar: adds a rich flavor. Its higher quality compared to chocolate chips makes it preferred.
- Granulated sugar: adds sweetness and creates a chewy texture.
- Light brown sugar: adds sweetness and creates fudgy brownies.
- Eggs: add moisture and richness.
- Vanilla: always use PURE vanilla extract for the best flavor.
- All-purpose flour: gives the right amount of tenderness to the brownies (not too dense and not too cakey).
- Cocoa powder: adds a deep chocolate flavor.
- Cornstarch: produces thicker brownies and improves the shiny crust.
- Salt: enhances the sweetness of the brownies.
- White chocolate chips: you can also use a chopped white chocolate bar.
How to Make This Recipe
- Melt the butter and semi-sweet chocolate in the microwave until completely smooth.
- Whisk the sugars and eggs together for 2-3 minutes constantly until pale in color.
Note: Whisking the eggs and sugar together until thickened and a pale yellow color is referred to as the “ribbon stage.” The mixture will fall from the whisk like ribbons. This technique creates taller and creamier brownies with a shiny crust.
- Add the melted chocolate and vanilla to the sugar and egg and combine.
- Gently fold in the flour, cocoa powder, cornstarch, and salt until combined.
- Fold in the white chocolate chips.
- Pour batter into a parchment paper-lined 8x8-inch square baking pan.
- Bake in a preheated 350°F/177°C oven for 35 to 40 minutes.
Substitutions and flavor variations
- For even fudgier white chocolate chip brownies, substitute 1/4-1/2 cup of the granulated sugar with light brown sugar.
- Some ideas for substituting the white chocolate: dark chocolate chips, peanut butter chips, chopped candy bars, toasted chopped nuts, candy-coated chocolates, and crushed chocolate sandwich cookies.
How to Store
Keep these brownies with white chocolate stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 1 week.
To freeze, wrap with plastic wrap or aluminum foil and store in a resealable freezer bag. Freeze for up to 3 months and thaw in the refrigerator overnight to enjoy.
Yes! Double the recipe and check on the brownies after 30-35 minutes for doneness.
Yes, you can use dutch-process cocoa powder. You will have darker brownies with a more intense chocolate flavor.
Your kitchen will begin to smell like chocolate, and the brownies will begin to pull away from the sides of the pan. The true test is inserting a toothpick into the center of the brownies, and if there are a few moist crumbs on the toothpick, they’re ready (a clean toothpick means the brownies are overbaked!).
Baking Success Tips & Takeaways
- Line your baking pan with parchment paper, so it hangs off the sides. This makes it very easy to lift the brownies out of the pan to slice.
- For a crackle-topped brownie, do not skip the step of whisking the eggs and sugar together for 2-3 minutes. This will incorporate the necessary air into the batter to create the perfect crackle brownies.
- Select good quality chocolate for the best results! It’s important to use a semi-sweet baking chocolate bar instead of chocolate chips for the batter. Chocolate chips contain stabilizers and have less cocoa butter.
- Allow the brownies to cool completely in the pan before slicing so the butter and chocolate can solidify.
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Please leave a starred rating and comment below if you make these White Chocolate Chip Brownies. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!Print