Juicy and luscious White Chocolate Brownies are a white chocolate lover’s dream come true. This is an easy one bowl recipe. It produces the most delicious flavor and traditional moist texture of a chocolate brownie.
Table of contents
- What are White Chocolate Brownies?
- featured ingredient
- How do I know when my brownies are ready?
- What can be mixed in brownies?
- How to Store White Chocolate Brownies
What are White Chocolate Brownies?
White chocolate brownies are made with white chocolate instead of the cocoa powder or other chocolate you usually use in brownies. Looking for a traditional brownie pan? Try this recipe!
These are not “blonds”. A blondie is like a chocolate chip cookie baked in a pan and then sliced like a brownie. These white chocolate brownies are supposed to taste like white chocolate, not chocolate chip cookies.
featured ingredient
- White chocolate: Use white chocolate chips or cubes. Do not use “candy melts” as they do not have the correct flavor.
- Sweetened condensed milk: It makes this recipe super juicy.
How do I know when my brownies are ready?
The best way to tell when a brownie is done is with a toothpick. It’s important not to overbake the brownies, or they won’t be juicy. A toothpick inserted into the center of the mold should come with some moist crumbs; however, it should not have a liquid quality.
Be careful if you add chocolate chips to the batter. The “liquid” on the toothpick might really just be melted chocolate!
What can be mixed in brownies?
Great brownie mixes include nuts, chocolate chips, shredded coconut, dried fruit, marshmallows/marshmallows, M&Ms, or cookie crumbs. Sometimes the mixture will change the bake time, so keep an eye out.
Try any variety of nuts, such as pistachios, cashews, or chopped walnuts. You can easily add chocolate chips or chopped chocolate bars. For a “cookies and cream” effect, cut out about 8 Oreo cookies and add them to the dough just before baking.
How to Store White Chocolate Brownies
Brownies can be kept wrapped at room temperature for 3 to 4 days to preserve their best quality. Exposure to air will reduce the quality and texture of the brownies, so be sure to wrap them well.
To freeze brownies, let them cool completely, cut them into small pieces, and wrap them in plastic or Tupperware containers. Brownies can be frozen for up to two months. Let them thaw (wrapped) at room temperature.
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Whit Chocolate Brownies
equipment
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Square mold 20cm
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baking paper
raw material
- 170 G White chocolate chop (or spark)
- 115 G unsalted butter
- 400 G sweetened condensed milk (1 14 oz can)
- ¾ teaspoon fine salt
- 1 Egg size L
- 1 CDA vanilla extract
- 200 G plain flour
- 3 CDA powdered sugar
Prepare step by step
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Preheat oven to 175°C (350°F). Line a 20cm square (8x8in) pan with parchment paper.In a microwave-safe bowl, combine butter and white chocolate chunks and microwave for 15-30 seconds. Stir the mixture until it’s completely melted (if it doesn’t, give it another 10-15 seconds — don’t overheat).
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Add sweetened condensed milk, salt, eggs, and vanilla extract and stir to combine.
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Add flour, stirring until combined.
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Pour the mixture into the prepared pan and bake for 20-30 minutes. Test with a toothpick, wet crumbs (but not liquid) should come out.
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Remove from oven and let cool in pans 10 minutes, then transfer brownies to wire racks to cool completely.Optional: My preference is to cut the edges of the brownies to make a squarer square.
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Dust with powdered sugar, cut into 16 pieces and enjoy!
Grade
Nutrition
The White Chocolate Brownie entry was first posted on American Cookbook.
