These white chocolate brownies are an incredible twist on a classic brownie. I said this on my instagram and I will say it on here too, brownies feels like the wrong name for these as they are quite literally….. not brown. But they are exactly the same as brownies, in texture, style and visuals. The only difference being the lack of cocoa powder and the different chocolate being used! Blondies have a different texture as they are more cakey and are made with brown sugar so that doesn’t work either! If you can come up with a better name for these then let me know in the comments section below or on Instagram!
These white chocolate brownies are gooey, soft and have a little crackly top. I am warning you now, these are SWEET. If you are a fan of white chocolate then you probably have a sweet tooth anyway so I am sure you will love these but if you don’t like sweet food as much, I recommend you trying another one of my recipes, or reducing the sugar content in this by reducing the white caster sugar amount. However, if you DO like sweet desserts, you are in for a treat and I hope you LOVE these!
This recipe comprises mixing some wet ingredients and some dry ingredients before combining the two together. I added white chocolate chunks for a slightly different texture but this isn’t actually necessary and only adds more white chocolate which might be too much for some. It would be fun to do chunks which are a different choc like milk or dark… I am going to make these at some point! The ingredients you will need for this recipe are listed below.
- White chocolate
- Vanilla Extract
These ingredients are mostly pantry staples so you may already have them all at home! See recipe card below for full quantities and instructions.
These white chocolate brownies are simple to make. You are going to make some wet ingredients (milk, butter, vanilla and chocolate) and dry ingredients (salt and flour) before combining them together. Then you are going to add your white chocolate chunks and bake!
Combine your dry and wet ingredients
Add white chocolate chunks
Add to the tin and bake
Slice it up and devour
Hint: the brownies will be very gooey when you bake them for 20 minutes. If you want them less gooey cook them for longer. But bear in mind that the texture will change! I love a gooey, fudgy brownie so these are perfect for me.
As with any of my brownie recipes, you could substitute some different ingredients in to tailor these to exactly how you want them.
- Different chocolate - instead of white chocolate, you could simply substitute this for a darker chocolate.
- Different chunks - instead of white chocolate chunks you could put blueberries or freeze dried strawberries. You could even do a mix and put milk chocolate in the white chocolate batter!
- Milk - if you don't want to use soy milk, you can substitute this for any milk that you want.
I used a 15cm square baking tin with a removable bottom. It is worth noting that if you use a different sized tin this will change the height of your brownie so be aware of this as you may want to increase your ingredient amounts to achieve a similar brownie height as mine. The removable bottom is recommended for these brownies as it will make your life much easier when removing them from the tin.
Store in an airtight container for 4-5 days.
Ensure you use a baking tin with a removable bottom. This will make it easy when you remove the brownies from the tin. If you use a baking tin without a removable bottom, your brownies won't be very neat/ pretty when they come out. If you don't care about this then don't worry too much about this tip!
White Chocolate Brownies
- 120 g Butter
- 120 ml Soy Milk
- 250 g White Caster Sugar
- 1 tablespoon Vanilla Extract
- 150 g Chopped White Chocolate
- 190 g Plain White Flour (all-purpose)
- ½ teaspoon Salt
- 75 g White Chocolate Chunks
- Pre-heat your oven to 180°C/ 356°F. Line the bottom and the sides of your baking tray with baking paper. Note, I used a small 15cm baking tray with a removable bottom for this recipe. If your baking tray is bigger, bear in mind that your brownies will be thinner than mine photographed. To combat this, you could increase the ingredient amounts.
- In a saucepan, melt your butter on a medium heat. Once melted, add your milk, sugar and vanilla extract and combine. Then add the chopped white chocolate. Take off the heat and continue stirring until the chocolate is completely melted. If necessary, but it on a low heat whilst the chocolate melts.
- In a large bowl, sieve the flour and salt. Combine together with a spoon.
- Pour the wet ingredients into the large bowl with the dry ingredients. Mix together. Then add your white chocolate chunks and incorporate.
- Pour your brownie batter into your lined baking tin. Bake for 20 minutes.
- Once the time is up, remove the brownies from the oven. They should have developed a crackly top but will still be lovely and gooey in the middle. You can leave the brownies in the oven for longer if you want them more cooked, they will just lose some of their gooeyness! Leave the brownies to completely cool. Then slice them up and ENJOY!