White Chocolate Chip Brownies

This post may contain affiliate links which means I earn a small comission if you click on the links, at no cost to you. Affiliate links help me to provide this content for free and I appreciate your support. Full disclosure policy here.

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.

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:

• Chocolate Hazelnut Cookies
• No Bake Lemon and Raspberry Tart
• Peach Melba Sundae