White chocolate brownies made with butter, eggs, sugar, flour, vanilla, and salt for rich, gooey, chewy bars.

These Gooey White Chocolate Brownies came out of one of those moments where baking wasn’t planned… it was needed. You know the kind of day. The kind where chocolate isn’t a craving, it’s a requirement. I didn’t want dark chocolate—it felt too serious. Milk chocolate felt boring. And then I spotted a couple of white chocolate bars shoved in the back of the pantry, leftovers from some baking idea I clearly abandoned weeks ago. Typical.

I almost didn’t use them. White chocolate can feel risky. Too sweet? Too flat? I hesitated. Then I thought, worst case, we learn something. The first batch was fine. The second batch was better. The third batch—yeah, that was the one. Crackly tops. Soft centers. The kind of brownies where you cut into them and immediately know you’re not waiting for them to cool completely. These Gooey White Chocolate Brownies remind me of quiet evenings, slightly messy kitchens, and that little spark of joy when a recipe finally does exactly what you hoped it would.

Why you’ll Love These Gooey White Chocolate Brownies?

What makes these Gooey White Chocolate Brownies special isn’t just the flavor—it’s the texture. They’re not cakey. They’re not dry. They’re chewy around the edges and almost fudge-like in the middle, but without that heavy, dense feeling some brownies get. White chocolate gives them this rich, buttery sweetness that feels indulgent but still comforting, like dessert you eat in socks on the couch.

I also love that they don’t try too hard. No fancy tricks. No weird ingredients. Just good white chocolate, butter, eggs, and a method that works if you don’t rush it. They’re the kind of brownies people take a bite of and then pause for a second. That pause tells you everything.

Ingredient Notes

Because this recipe is simple, the ingredients really matter. And yeah, I’ve messed this up before so you don’t have to.

• White Chocolate: Please use real white chocolate bars. Chips don’t melt the same and the flavor just isn’t there. This makes or breaks gooey white chocolate brownies.
• Butter: Unsalted gives you control. Cutting it into cubes helps everything melt evenly, which white chocolate appreciates.
• Eggs + Extra Yolks: This combo is non-negotiable. The yolks are what give you that soft, fudgy center.
• Sugar: Granulated sugar helps create those shiny, crinkly tops. It’s doing more than you think.
• Flour: Spoon and level. Scooping straight from the bag packs in too much flour and dries things out fast.
• Salt: White chocolate without salt tastes flat. Trust me on this.

How to Make Gooey White Chocolate Brownies?

Making these Gooey White Chocolate Brownies is less about precision and more about paying attention.

1. Start by melting the butter and white chocolate together slowly. Low heat. Steady stirring. White chocolate can be moody, so don’t rush it. Once it’s smooth, take it off the heat and let it cool just a bit. Not cold—just not screaming hot.
2. In another bowl, whisk together the eggs, extra yolks, sugar, and vanilla until the mixture looks pale and glossy. This step feels boring but matters a lot—it helps give the brownies structure and that crackly top everyone loves. Pour in the white chocolate mixture and whisk until everything looks silky and smooth.
3. Now fold in the flour and salt gently. Stop as soon as you don’t see dry spots. Overmixing is the fastest way to turn gooey brownies into dense ones, and nobody wants that.
4. Spread the batter into your pan, smooth the top, and bake until the edges are set but the center still looks a little underdone. That’s the sweet spot. Let them cool completely (I know, rude), then cut into squares and admire that soft, fudgy center.

Storage Options

These Gooey White Chocolate Brownies keep well, which can be dangerous information. Store them in an airtight container at room temperature for up to three days, or refrigerate them for up to five if you like a firmer texture. They also freeze beautifully—wrap individual squares and freeze for up to three months. A quick warm-up brings them right back to life.

Variations & Substitutions

Once you make these once, it’s hard not to start tweaking.

• Add-Ins: White chocolate chunks, raspberries, or macadamia nuts are all excellent ideas.
• Citrus Twist: A little lemon or orange zest cuts the sweetness in a really nice way.
• Browned Butter: Brown the butter first if you want a deeper, nutty flavor. Not required, but very good.
• Gluten-Free: A quality 1:1 gluten-free flour blend works surprisingly well here.

What to Serve with Gooey White Chocolate Brownies?

These brownies don’t need help, but pairing them can be fun. Vanilla ice cream turns them into a full dessert situation. Fresh berries balance the sweetness. And a strong cup of coffee? Perfect. That contrast makes everything better.

FAQ

Why aren’t my brownies gooey in the middle?
They were probably baked a little too long. Remember, they keep setting as they cool. Pull them when the center still looks soft.

Can I use white chocolate chips instead of bars?
You can, but bars melt smoother and taste better. For true gooey white chocolate brownies, bars are worth it.

Do I really need the extra egg yolks?
Yes. They’re doing heavy lifting behind the scenes. Skip them and the texture changes a lot.

Can I double the recipe?
Absolutely. Use a 9×13 pan and keep an eye on bake time.

These Gooey White Chocolate Brownies are rich, cozy, a little indulgent, and honestly kind of comforting—the kind of dessert you make once and then think about later for no reason at all. If you bake them, tell me… did you wait for them to cool, or did you sneak a warm piece and burn your fingers like I always do?

Gooey White Chocolate Brownies

Rich and chewy gooey white chocolate brownies made with real white chocolate, butter, eggs, and vanilla, featuring crinkled tops and soft, fudgy centers.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Gooey White Chocolate Brownies

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 16 brownies

Ingredients

• 8 oz 226 g high-quality white chocolate bars finely chopped
• 3/4 cup 168 g unsalted butter cut into small cubes
• 2 large eggs
• 2 large egg yolks
• 1 1/4 cups 250 g granulated sugar
• 1 tbsp 15 ml vanilla extract
• 1 3/4 cups 219 g all-purpose flour spooned and leveled
• 3/4 tsp salt

Instructions

• Preheat the oven to 325°F (165°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper for easier removal. Set aside.
• In a double boiler over medium-low heat, melt the butter and chopped white chocolate together, stirring continuously until smooth and fully combined. Remove from heat and allow to cool slightly.
• In a large mixing bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture is pale, thick, and smooth.
• Slowly pour the melted white chocolate mixture into the egg mixture, whisking continuously until fully incorporated.
• Add the flour and salt to the batter. Using a rubber spatula, gently fold until just combined, taking care not to overmix.
• Pour the batter into the prepared pan and spread evenly using an offset spatula.
• Bake for 29–33 minutes, or until the edges are set and the center remains slightly soft.
• Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
• Once cooled, loosen the edges with a knife, remove from the pan, and cut into 16 squares before serving.

Notes

To make these brownies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that contains xanthan gum. Measure the flour by spooning and leveling, and avoid overmixing the batter to maintain a soft, gooey texture.