Brownies are always amazing, but have you tried white chocolate chip brownies? Adding white chocolate chips takes this already incredible recipe to the next level! This super-easy dessert is quick to make and the flavor never disappoints.
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These white chocolate chip brownies make a great treat or dessert and they’re also perfect for a special occasion. If you know someone with a birthday coming up soon, consider making this recipe instead of, or along with, a birthday cake. One thing is for sure, you will definitely want to make these again and again!
It doesn’t matter whether you’ve made brownies before or not because this is a very simple recipe to follow. If you can mix ingredients together you can make these rich and fudgy brownies. Every bite will make you so happy you made these. These white chocolate chip brownies taste rich, chocolatey, and just incredible!
And if you are a white chocolate lover then you should know that it works amazingly well in these raspberry cheesecake cookies. My white chocolate cheesecake would be another great one for you to try.
Main Ingredients
If you’re looking for a brownies recipe, this one is so good. In fact, you might never want to make regular brownies again! The sweetness of white chocolate adds a wonderful element to them. Here are the key ingredients you will need:
- Dark cocoa powder: to add a rich taste to this dessert. Cocoa powders vary, so make sure you use a good quality one. Use unsweetened cocoa powder in this recipe. Either Dutch-process or natural cocoa powder is perfect. Regular cocoa powder will work at a pinch, but the taste isn’t as intense.
- White chocolate chips: to add sweetness and double up on the chocolate factor. I like to use semi-sweet, but you can go for sweet ones if you have a really sweet tooth. Milk chocolate chips would also work.
- Vanilla: adds another great flavor to the brownies and complements the chocolate. Always use vanilla extract and not vanilla essence. Vanilla extract is made with real vanilla and I usually add a few extra drops to satisfy my vanilla craving!
- Baking soda: this helps with a cakey texture. They should come out part cakey and part fudgy, that’s why they’re so addictive!
- Brown and white sugar: to make them sweet. The brown sugar tastes good in the recipe, but using all white sugar is another option if that’s what you prefer. I like the combination of both.
- Milk: for a fudgy texture and to add liquid to get the batter a good consistency. I used whole milk, but if you want to use another kind of milk or even unsweetened soy milk, that would work just as well here. I haven’t tried coconut milk or nut milk, but if you do, let me know how they came out!
Instructions Overview
Double chocolate is the way to go if you want the best-tasting fudgy brownies. Dark cocoa pairs with white chocolate to infuse this sweet treat with the best ever flavor.
First, you need to preheat the oven and line a baking tray with parchment paper. Mix the dry ingredients together. That means flour, baking soda, cocoa powder, and sugar. Next, mix in the vanilla, eggs, butter, and milk.
Stir in the white chocolate chips, spoon the batter into the prepared pan, and then bake the brownies for half an hour. Let them cool then cut them into bars and enjoy!
Common Questions
You might be wondering whether using white chocolate chips makes these blondies rather than brownies. However, since the recipe also calls for semisweet chocolate chips as well as cocoa powder, they technically aren't blondies (which wouldn't have either of those ingredients) and are simply another version of brownies.
This ingredient helps lift the white chocolate chip brownies, resulting in a somewhat cakey texture. Some people prefer cake-like brownies while others prefer a fudgier texture. I like both kinds but find the baking soda gives these a great texture so I wouldn't leave it out. The baking soda releases carbon dioxide which is a leavening gas that gives them a great texture.
Technically, white chocolate doesn't contain chocolate solids and therefore isn't a type of chocolate. It's made with sugar, cocoa butter, vanilla, lecithin (a fatty substance), and milk products rather than cacao which is found in chocolate. However, one thing is for sure and that's white chocolate is totally delicious and well worth adding to your next batch of brownies.
These keep up to a week at room temperature or in the refrigerator. Keep them in an airtight container.
Some people say brownies taste better the following day! So if you want to make these ahead, that’s fine.
Yes! Wrap them in two layers of foil and one of plastic wrap (to prevent freezer burn) and they will keep frozen for up to 2 months. Thaw them in the refrigerator overnight.
These are rich, fudgy, and delicious. They pair with anything from a glass of milk to your favorite kind of tea. You don’t need to add ice cream, whipped cream, or chocolate sauce, but if you want to make them super-indulgent, go ahead!
Chopnotch Tips
- After 30 minutes of cooking time, insert a toothpick into the middle. If it comes out clean they are done. If not, give them 5 more minutes and try again.
- Don’t slice them until just before serving because this cracks the top. You can sprinkle them with powdered sugar to disguise any cracks.
- Unless you’re sure they will be eaten within a day or so, keep these at room temperature since refrigerating them can dry them out a little.
The delicate crust, bold flavor, and velvety center make these brownies an impressive dessert. The richness of white chocolate, as well as dark cocoa, makes them so more-ish.
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Recipe
How to Make
White Chocolate Chip Brownies
Ingredients
- ½ cup dark cocoa powder
- 2 cups all-purpose flour
- 1 ¼ cup brown sugar
- ½ teaspoon baking soda
- 1 ½ teaspoons vanilla extract
- ¼ cup granulated sugar
- 1 ½ stick unsalted butter, melted
- 2 eggs
- ½ cup milk, your milk of choice
- ¾ cup white chocolate chips
- ¼ cup mini chocolate chips, semi-sweet
Instructions
- Preheat oven to 350°F.
- Take a 9×13 inch baking pan and line it with parchment paper.
- Combine cocoa powder, baking soda, flour, sugar, and brown sugar in a large bowl and mix until there are only small clumps.
- Now make a well in the center of the flour and add the eggs, butter, vanilla, and milk, then mix thoroughly until all ingredients are well combined. Stir in the chocolate chips.
- Spread the batter into the baking pan and bake for 30 minutes or until an inserted toothpick comes out clean.
- Remove the pan from the oven and let it cool completely before cutting into bars and serving. Enjoy!
Notes
- After 30 minutes of cooking time, insert a toothpick into the middle. If it comes out clean they are done. If not, give them 5 more minutes and try again.
- Don’t slice them until just before serving because this cracks the top. You can sprinkle them with powdered sugar to disguise any cracks.
- Unless you’re sure they will be eaten within a day or so, keep these at room temperature since refrigerating them can dry them out a little.
