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.
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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.