White Chocolate Brownies Remix

Name: White Chocolate Brownies Remix
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Ingredients: 6 ounces white chocolate, chopped (replace 1 ounce with blond chocolate bark for nuttiness); 5 tablespoons unsalted butter (can swap with coconut oil, same measurement); 1 1/3 cups granulated sugar; 2 large eggs plus 1 egg yolk; 2 teaspoons pure vanilla extract; 1 cup all-purpose flour; 1/4 teaspoon fine sea salt; 3/4 cup white chocolate chips (divided into 1/2 and 1/4 cups)

By Emma

Certified Culinary Professional

Published on 22 January 2026 • Recipe tested & approved

White chocolate melds with butter in a slow, low-heat bath. Eggs whisked vigorously with sugar and a hint of vanilla create that silky sweet base. Flour and salt join last, thickening into a luscious batter. Half the white chocolate chips fold inside, rest scatter atop. Baked until golden edges firm and the center sets without jiggle. Parchment lifts out brownies in neat squares. Adjust bake if edges crisp too fast—foil shields work wonders. A careful balance of melting point and bake time demands patience and close watch. Substitutions possible: swap butter for coconut oil, white chocolate for blond chocolate, or add chopped macadamias for crunch. Textures rich; aroma sweet with vanilla and charred sugar. Love the crackling sound as brownies cool, ultimate cue. Watch the frosting-like top, a fragile crack hints done right, no gummy center allowed.

Prep: 20 min

Cook: 35 min

Total: 55 min

Servings: 16 servings

#baking #desserts #brownies #white chocolate #homemade treats

Started with burns and seized chocolate—white variety’s finicky. Learned gentle heat in double boiler plus constant whisk saves sanity. Eggs and sugar beaten till pale always gives lighter texture, richer depth. Vanilla sweetens without overwhelming. Flour’s role: just enough for chew, no cakey disappointments. Toss in white chips for bursts of molten cream. Tried dark chips once but spoiled the tone—too bitter. Baking’s more about feel than timer—edges tell stories, centers whisper doneness in gentle wobble then silence. Covering edges mid-bake preserves that soft chew vs. burnt rim—double win. Cooling? Don’t rush or get gummy middle. Parchment lift-out honors the brownie, slices clean and keeps my hands free of mess. Adapted fat source once to coconut oil, nice tropical twist but watch for subtle texture change. Sticky, sweet, and aromatic. Brownies that sing vanilla tones and melt in mouth, never dry or flat.

Ingredients

6 ounces white chocolate, chopped (replace 1 ounce with blond chocolate bark for nuttiness)
5 tablespoons unsalted butter (can swap with coconut oil, same measurement)
1 1/3 cups granulated sugar
2 large eggs plus 1 egg yolk
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/4 teaspoon fine sea salt
3/4 cup white chocolate chips (divided into 1/2 and 1/4 cups)

About the ingredients

White chocolate can seize if heated too fast—always low heat and whisk non-stop. If no white chocolate chips, substitute with chopped white chocolate chunks same quantity for more rustic pockets. Butter could be replaced by coconut oil to add slight nutty and tropical flavor; melt carefully same way. Granulated sugar ensures structure; brown sugar or coconut sugar shifts flavor, tweak quantities slightly or face unpredictable texture changes. Vanilla extract—pure is best, but if unavailable, vanilla bean paste or seeds can be steeped or swapped to boost depth; avoid artificial vanilla for lackluster taste. Flour should be all-purpose, no substitutions for cake or bread flour unless adjusted because it impacts brownies’ density and chewiness. Salt mandatory to cut sweetness; kosher or sea salt works fine. Eggs large with yolk; yolks add richness and help set the fudgy texture. Chopped nuts like pistachios or macadamias (half cup) are welcome replacements for chips or folded in next time for crunch and counterbalance. Experiment with chips on top; extra melting spots create textural variety you’ll want to explore.

Method

Oven preheated to 345°F—slightly lower to prevent top cracking harshly, line a 9x9 metal pan with parchment leaving an overhang for lift-out ease.
Chopped white chocolate with butter placed in double boiler over gentle heat. Whisk constantly. The aroma should shift from firm cocoa scent to creamy and sweet; lumps must vanish but no overheating or seizing allowed. Patience here saves the day.
Large bowl gets sugar, eggs, yolk, vanilla. Whisk hard until pale, ribbon stage hinting incorporation. Rich scent, foamy texture—this is where air gets trapped for body.
Slowly drizzle warm white chocolate mixture into eggs, whisk nonstop to marry elements without cooking eggs. Smooth, glossy batter forms.
Flour and salt sifted in, fold cautiously. Overmix = tough bites. Stop when thick and even—dense, almost pudding-like. The magic mix of dry and wet creates brownie chew, no crumbly mess.
Fold in 1/2 cup white chocolate chips, try to distribute evenly but don’t beat the life out of the batter.
Spread batter flat in pan with offset spatula. Batter won’t be pourable; tap pan on counter lightly to settle.
Sprinkle remaining 1/4 cup chips on top by hand; they melt partially, browning edges bubble late bake for texture contrast.
Bake 28-38 minutes. Around 30, check edges. Should be golden, center set but maybe slightly wobbly. Jiggle gone means done, but tiny firm crackling top edges indicate perfect bake. If edges darken too fast circa 15-18 minutes, loosely tent with foil.
Cool completely in pan on wire rack. Listen for crackle as brownies set, a dry-satin texture signals no underbaking. Lift out using parchment overhang; slice carefully with sharp knife warmed in hot water and wiped dry between cuts for clean edges.

Cooking tips

Oven temperature lowered a bit from usual 350°F to 345°F slows edge crusting and allows interior set without rush bakes. Using a metal pan over glass ensures crisp edges and gentler cook heat transfer. Line pan with parchment leaving an overhang for easy brownie removal; no scraping, no breaking. Melting white chocolate with butter in double boiler prevents scorching, main culprit of bitter burnt chocolate taste; whisking frequently breaks heat pockets. Incorporating warm chocolate into eggs slowly prevents scrambling—whisk like mad, patience key. Mixing dry ingredients in last reduces gluten overdevelopment, maintains chewy fudginess; folding instead of stirring avoids tough final texture. Check brownies visually mid-bake: edges lighten golden, center firm to gentle touch; jiggle means raw inside. Tenting with foil prevents too-dark rims between 15-20 minute checkpoints, especially in powerful ovens. Cooling fully critical; warm brownies are fragile, slice when body cools but not fridge cold to avoid crumbling. Use hot knife cutting, reset blade mid-batch for clean squares. Adding a twist with partial blond chocolate changes aromatic profile, personal favorite. Tried leaving out white chips on top—lost texture contrast; chips partially melted and browning gives bite echo. Don’t skip layering chips inside and on top or risk flat results. Really, sensory cues > clock time here.

Chef's notes

💡 Oven temp lowered from 350 to 345 slows harsh top cracks. Metal pan better than glass here. Always line parchment with overhang, no scraping, no breaking later. Edges golden but not burnt. Watch edges 15-18 mins. Foil tent if darkening too fast; saves crumbly ruined edges. Timing varies oven to oven.
💡 Melt white chocolate slow in double boiler. No direct heat or it seizes instant. Whisk constantly, lumps vanish but no burning. Smell changes, from firm cocoa to sweet cream aroma. Patience counts. If mixture thickens or spots appear, temp too high. Keep it fluid but not hot. Temperatures around 110°F max.
💡 Eggs beaten with sugar till pale ribbon stage traps air. This foam is structure, ensures lighter texture despite dense batter. Vanilla is subtle here; use pure only. Brown sugar or coconut sugar shifts flavor and moisture, so tweak if swapping. Skip cake flour unless you want cakey, ruins chewy prize.
💡 Fold flour and salt gently. Overmix worse than undermix for chew. Batter thick, pudding-like is goal. Half white chips mixed in evenly but don’t beat batter tough. Chips on top melt partially, add crunch where edges bubble late bake. Using chopped nuts switches texture; macadamias add buttery crunch, pistachios less dominant.
💡 Check doneness by feel not clock. Jiggle means underdone. Crackling top edges whisper done right. Let brownies cool fully before slicing or middle gets gummy. Use hot knife, wipe between cuts, clean edges essential. Parchment lift-over easy; no scraping means less breakage. Note: brownies keep some chew even cold.

Common questions

Can butter be swapped?

Yeah, coconut oil same measure works but changes subtle texture and flavor. Melt careful like butter to avoid weird pockets. Sometimes nuttier, tropical notes sneak in. Butter still fattier, richer mouthfeel.

What if chips or white chocolate seize?

Happens if heat too high or not whisked. Fix by cooling slightly then stirring smooth again but no always. Keep heat low, double boiler method key. Use chopped chunks as backup if chips cause trouble. More rustic but safer.

How to avoid cracked tops?

Lower temp slightly. Watch edges mid bake. Use foil shield if browning too fast. Crackling tops are fine, harsh cracks mean too hot or overbaked edges. Humidity and pan type also impact crack pattern. Metal pans over glass help.

How store leftovers?

Wrapped well at room temp for 2 days fine. Longer? Fridge slows spoil but can toughen texture. Freezing works in airtight containers; thaw overnight. Avoid too cold unless slicing cold, crumbly. Use parchment for lifting slabs out clean from storage.