White Chocolate Brownies
Indulge in these creamy white chocolate brownies with soft centers, perfect for any dessert lover.
Equipment
- 1 8x8-inch square baking pan
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
Main Ingredients
- 8 oz white chocolate chopped
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp fine salt
Instructions
Preparation
- In a saucepan over low heat, melt the white chocolate and butter together until smooth. Allow to cool slightly.
- In a mixing bowl, beat the eggs and sugar until pale and fluffy. Stir in the melted chocolate mixture and vanilla extract.
- In a separate bowl, combine flour and baking powder. Gradually fold into the wet ingredients until just combined.
- Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, until the edges are golden brown and the center is just set.
- Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Cut into slices and serve warm or at room temperature. Garnish with a drizzle of melted white chocolate or a sprinkle of powdered sugar.
Storage
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Use high-quality white chocolate for a superior flavor and texture. Do not overbake; the brownies should have slightly soft centers.
Ingredient Substitutions: You can substitute coconut oil for butter if you prefer a dairy-free option.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Keep the brownies in an airtight container to maintain their freshness and prevent them from drying out.
Make-Ahead Tips: Prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking.
Ingredient Substitutions: You can substitute coconut oil for butter if you prefer a dairy-free option.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Keep the brownies in an airtight container to maintain their freshness and prevent them from drying out.
Make-Ahead Tips: Prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking.