Firstly, are white chocolate brownies blondies? I googled this and some recipes suggest that yes, they are (they call them blondies and are made with white chocolate!) whereas others say that these are white chocolate brownies and that blondies are vanilla with no chocolate in the batter. Personally, I’d have thought if it’s white it’s a blondie. But, who knows?
I’ve never made brownies without either milk or dark chocolate before so wasn’t quite sure what to expect from white chocolate brownies. I’ve changed some of the measurements a little and added some vanilla extract as white chocolate is a much milder flavour. The tops went a lovely golden brown while the insides stayed gooey and moist. I was very impressed with them. A lovely sweet, creamy flavour. We’ll definitely be making more in the future.
You Will Need
- 220g Plain flour
- 1tsp. Salt
- 1tsp. Vanilla extract
- 150g White chocolate
- 300g Caster sugar
- 150g Butter
- 4 Eggs
- 100g White Chocolate Chips
This recipe makes around 15 squares. They do last well for a few days but if you want to make less half the mixture and use a smaller baking tray.
I’m always really organised when I make my brownies. Which is odd as while I am an organised person (see house move checklists!) I tend to be a bit more haphazard in the kitchen.
I place the butter and broken chocolate in a large mixing bowl, the eggs, vanilla and sugar in another and the flour and salt in a third. All carefully weighed out. Then I preheat the oven to 175 degrees, line a large baking tray with greaseproof paper and put a saucepan with a little water in on the hob to simmer.
While waiting for the water to come to the boil whisk the eggs, sugar and vanilla extract until they change to a lighter colour. This takes a few minutes but you will see the colour start to lighten. Set to one side.
When the water is simmering place the mixing bowl containing chocolate and butter on top. Taking care not to melt the bowl! I actually remove it from the heat, as I’ve lost a few mixing bowls in the past.
I love melting dark and milk chocolate. Because the butter melts first, the mixture slowly gets a lot darker. I like this. White chocolate does not give me the same satisfaction. But still, stir constantly until it’s a nice smooth mixture and then remove from the pan. Pour in the sugar and egg mix (or the other way around, depending which bowl is bigger) and stir together well.
Sieve in the flour and fold until it’s a smooth, even mixture.
Pour into the baking tray and tilt so it fills the tray.
Next, sprinkle in the white chocolate drops. Leave this to stand for 5 minutes so the drops start to sink.
Bake your white chocolate brownies in the preheated oven for 30 minutes until the top is golden brown.
White Chocolate Brownies
- • 220g Plain flour
- • 1tsp. Salt
- • 1tsp. Vanilla extract
- • 150g White chocolate
- • 300g Caster sugar
- • 150g Butter
- • 4 Eggs
- • 100g White Chocolate Chips
- Preheat the oven to 175 degrees and line a large baking tray with greaseproof paper
- Whisk together the eggs, butter and vanilla until light and fluffy, set to one side
- Melt together the butter and chocolate either over boiling water or in the microwave
- Add the egg and sugar mixture and stir together well
- Fold in the flour and salt
- Pour into the baking tray and spread evenly
- Sprinkle over the chocolate drops and leave to stand for 5 minutes
- Bake in the oven for 30 minutes