White Chocolate Chip Brownies are not only deliciously rich and dense, but also so easy to make. No complicated steps or ingredients in this recipe – you can have perfect fudgy brownies in under an hour.
If you love a quick and easy chocolate treat then make sure to try my Malteser Slice recipe.
Brownies with White Choc Chunks
I like a classic Brownie – fudgy with a nice crackle on top. Crispy edges and a dense, rich middle. I am not a fan of cocoa powder in Brownies, but I do love to add extra dark chocolate for a nice gooey middle. These White Chocolate Chip Brownies are, to me, the perfect brownie.
They have just the right ratio of butter, chocolate and flour to make them perfectly fudgy instead of cakey. They taste great at room temperature as well as warm (with ice cream). And the chunks of white chocolate take them to the next level.
They are technically white chocolate chunk brownies, as I like to roughly cut a bar of white chocolate for delicious creamy bites. When you bite into one of those white chocolate chunks you will understand why. The chunks of white chocolate take on an almost caramelised taste after baking and it is just so delicious and moreish. You can of course use white chocolate chips if you prefer.
Ingredients
Dark Chocolate – Yes, the better the quality of chocolate used the better the brownie, but don’t break the bank. I typically use the standard supermarket own brand bars and get great results. It is important to use dark or bittersweet chocolate, not milk chocolate.
Butter – I typically use unsalted butter, but if you only have salted butter available just omit the additional salt.
Eggs – I use two medium eggs. If they are very small you may prefer to use three eggs. Room temperature is best as they will be added to the warm brownie batter. Take them out of the fridge about an hour before baking if you can.
Self raising flour – if you need to use plain or all purpose flour then add an additional teaspoon of baking powder.
Caster sugar – or granulated sugar. You can use a brown sugar for an even richer flavour. I don’t recommend icing or powdered sugar for this recipe.
Salt – just a pinch to elevate the taste. You can omit if you prefer.
Top Tips for Perfect Brownies
- Don’t overmix the batter – stir in the flour until only just combined.
- Use room temperature eggs.
- Make sure to let the brownies cool before cutting or they will be an ooey-gooey mess.
Storing Brownies
Store brownies in an airtight container at room temperature for up to 5 days (though I guarantee they won’t last that long). You can also store them in the fridge – they will last up to a week.
Serve brownies at room temperature or warm slightly in the microwave.
Brownies freeze really well. Freeze sliced brownies in a freezer bag for up to three months. Place small pieces of greaseproof or baking paper between each brownie so they don’t stick together. Defrost by sitting on the counter at room temperature for 3-4 hours, or in the microwave.
How To Tell When Brownies Are Done?
If you insert a toothpick into the centre of the brownies it should come out with a few moist crumbs attached. If it comes out with batter on the toothpick, they need a little longer.
If the toothpick comes out completely clean, the brownies are overcooked. But don’t worry too much if this happens – they will still be tasty they just won’t have a perfectly fudgy centre.
I recommend checking these chocolate chip brownies for doneness after about 25 minutes in the oven.
More Easy Sweet Treats:
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White Chocolate Chip Brownies
Equipment
- Spatula or wooden spoon
- small pan if using double boiler method
Ingredients
- 85 grams self raising flour
- 175 grams caster sugar
- 150 grams dark or semisweet chocolate - roughly chopped
- 115 grams unsalted butter
- 2 eggs - beaten
- 1 tsp vanilla essence
- ¼ tsp salt
- 100 grams white chocolate chips - or roughly chopped white chocolate bar
Instructions
- Preheat the oven to 180c/160c fan/350f/gas 4.
- Line an 8×8 tin with baking paper or foil.
- Melt the chocolate and butter together either using a double boiler* or in short bursts in the microwave, stirring regularly until smooth. Allow to cool slightly while you prepare the other ingredients.
- Stir the sugar and salt into the chocolate and butter mixture then whisk in the eggs and vanilla.
- Sieve the flour and gently fold in to the mixture until smooth. Fold in the chocolate chunks.
- Pour the mix into the tin and gently shake to make sure it fills the edges.
- Bake for 25-30 minutes in the preheated oven. The edges should be crusty and the inside still a little gooey. If you insert a toothpick into the centre of the brownies it should come out with a few moist crumbs attached. If it comes out with batter on the toothpick, they need a little longer.
- Leave to cool in the tin before cutting. (Pop in the fridge to speed up the process and make the brownies easier to cut).
Notes
Nutrition
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