Each bite of the White Chocolate Chip Brownies is chewy, fudgy, and decadently delicious. White chocolate chips are added to a rich dark chocolate brownie batter.
You only need a few simple ingredients to make this tasty homemade treat. Start to finish these brownies take less than 45 minutes. The hardest part ... waiting for them to cool.
Table of Contents
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Ingredients You'll Need
- 1 cup SUGAR
- 2 large EGGS
- 1 tablespoon VANILLA EXTRACT
- 1 cup FLOUR all-purpose
- ½ teaspoon BAKING POWDER
- ¼ teaspoon SALT
- 1 cup WHITE CHOCOLATE CHIPS
How To Make The White Chocolate Chip Brownies
- Preheat oven to 325° Fahrenheit. Grease an 8x8 inch baking pan with baking spray. Set aside.
- Combine dark chocolate and butter in a small saucepan. Heat over medium heat until warm, stirring frequently. Remove from the oven and allow to cool.
Making The Brownie Batter
- Combine sugar, eggs, and vanilla extract in a large bowl and beat with an electric mixer until creamy. About 2 minutes.
- Pour cooled melted chocolate into the batter.
- Add flour, baking powder, and salt to the batter and beat on medium speed until smooth. About 2 minutes.
- Fold in white chocolate chips. Reserve about 2 tablespoons of white chocolate chips.
- Pour brownie batter into prepared pan. Drizzle with remaining white chocolate chips.
- Bake for 25 minutes at 325° Fahrenheit. Remove brownies from the oven.
- Insert a cake tester (or toothpick). The tester should come back with a few attached moist crumbles. Allow to cool completely before cutting.
Recipe Tips and Tricks
- Slightly underdone brownies are better than overdone ones!
- Each oven bakes slightly differently. And different bakeware reacts differently. There I recommend checking the brownies at about 23 minutes.
- Over baked brownies can be 'saved'. Simply drizzle some of them with some hot fudge and add a big scoop of ice cream. I doubt anyone will complain.
How Long Do Brownies Last?
You can store brownies sealed in an airtight container for up to 5 days.
EXPERT TIP: To Make sure your brownies stay moist longer make sure you let them cool completely before cutting. If you cut brownies too soon, they release their moisture and dry out more quickly.
More Easy and Delicious Desserts
- Apple Crisp
- Sweet Potato Pecan Pie
- Peanut Butter and Jelly Bars
- White Chocolate and Cranberry Blondies
- Strawberry Cheesecake Cookies
Ingredients
- 4 ounces chocolate unsweetened, coarsely chopped
- 6 tablespoons butter unsalted, melted
- 1 cup flour all-purpose
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat oven to 325° Fahrenheit.
- Combine dark chocolate and butter in a small saucepan. Heat over medium heat until warm, stir frequently. Remove from the oven and allow to cool. Set aside.
Making The Batter
- Combine sugar, eggs, and vanilla extract in a large bowl and beat with an electric mixer until creamy. About 2 minutes. Pour melted chocolate into the batter.
- Add flour, baking powder, and salt to the batter and beat on medium speed until smooth. Fold in white chocolate chips. Reserve about 2 tablespoons of white chocolate chips.
Bake The Brownies
- Pour brownie batter into prepared pan. Drizzle with remaining white chocolate chips. Bake for 25 minutes at 325° Fahrenheit.
- Insert a cake tester (or toothpick). The tester should come back with a few attached moist crumbles. Allow to cool completely before cutting.
Nutrition
Calories: 395kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 168mg | Potassium: 146mg | Fiber: 1g | Sugar: 41g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Keywords brownies, chocolate, white chocolate
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