These white chocolate chip brownies have not one, not two, but three forms of chocolate! These brownies are made in just 2 bowls and you don't even need a mixer to make them. They're so easy to make and might be the fudgiest brownies EVER!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
You truly can't keep me away from brownies! From birthday cake brownies to brownies with cream cheese frosting to M&M brownies, I'm a sucker for all kinds of brownies. These white chocolate chip brownies use the exact same super fudgy chocolate brownie recipe, but with white chocolate chips added!
Just like my brownie recipes, these brownies with white chocolate chips are made in just a couple of bowls and you don't even need a stand mixer or a handheld mixer. Plus, you only need 11 simple ingredients that I think you already have in your pantry! These brownies are absolutely perfect for chocolate lovers.
Jump to:
Why I love this recipe!
- Simple Ingredients - you only need 11 pantry ingredients. Nothing fancy here!
- Super Chocolate - these brownies have melted chocolate, cocoa powder and white chocolate chips in them!
- Minimal Equipment - all you need are a couple of bowls, a spatula and a whisk. That's it!
Grab your ingredients
- Butter: I always use European style butter (I do live in Europe so that definitely contributes to it haha) but I recommend using it too! It has a higher butterfat content than regular American butter, so that means your brownies will be much richer.
- Sugar: I'm using a combination of light brown sugar and granulated sugar. I don't recommend using just one or the other, using a mix of both is going to make these brownies chewy and it helps contribute to the crackly top!
- Chocolate: I recommend using semisweet chocolate or dark chocolate.
- Salt: I always use kosher salt in my baking, specifically Diamond Crystal Kosher Salt. Just a note, this type of kosher salt is different than Morton Salt! While that is technically a kosher salt, it's way too salty to use here.
- Cocoa Powder: I love using dutch-processed cocoa powder in my baking! It makes the brownies richer and more chocolatey. You could swap it out for natural cocoa powder in a pinch, but the brownies won't be as dark of a color so keep that in mind.
- Espresso Powder: Ah, my secret ingredient for brownies! A dash of espresso powder is going to really enhance the chocolate flavor. You can use decaf espresso powder or just leave it out if you don't have any on hand. I promise it won't make the brownies taste like coffee!
- White Chocolate Chips: try to use a good quality brand of white chocolate chips! A lot of 'white chocolate' might be labeled as almond bark, that isn't what you want to use here. Good quality white chocolate is made with cocoa butter, so look for that on the ingredients label! You can always swap out chips for a chopped-up white chocolate bar.
How to make white chocolate chip brownies
Step 1: Preheat the oven to 350°Fahrenheit. Place your butter in a large microwave-safe bowl and heat in the microwave until the butter has melted. Add your chopped chocolate and let sit for a few minutes, then whisk until smooth. If you still have some chocolate chunks, place it back in the microwave in 10-second increments.
Step 2: In a separate large bowl, whisk the eggs with both sugars for 2 minutes. Once it has some bubbles on the surface (this will help you get the crinkly top!) pour this mixture into the melted chocolate bowl. Whisk until smooth, then stir in the flour, salt, and espresso powder.
Step 3: Stir in the white chocolate chips, but save a few to the side!
Step 4: Pour the brownie batter into an 8x8 greased and lined baking pan. Scatter over those extra white chocolate chips. Bake in the preheated oven for 26-30 minutes. Let the brownies cool completely in the pan before slicing and enjoying.
Ella's Tips & Tricks
- Kitchen Scale - Using a kitchen scale is a serious game changer. It's super easy to add too much flour and cocoa powder if you use measuring cups, which is going to make your brownies cakey and dry. And I'm the brownie police and I say absolutely no dry brownies allowed!
- Mix Mix Mix - make sure to really mix the eggs with the light brown sugar and granulated sugar. Mixing for 2 minutes is going to help give you that crinkly crackly brownie top we all want!
- Extra Fudgy - want extra fudgy brownies? Once the brownies have cooled, place them in the fridge! I swear, storing them in the fridge makes them so much fudgier.
Try these chocolate recipes next!
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
White Chocolate Chip Brownies
Equipment
- 8x8 baking pan
Ingredients
- ¾ cup (170 grams) unsalted butter
- ½ cup (45 grams) dutch process cocoa powder
- 4 oz (113 grams) dark chocolate chopped
- 3 large eggs cold
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- 1 teaspoon vanilla extract
- ½ cup (60 grams) all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
- ½ cup (87 grams) white chocolate chips
Instructions
- Preheat the oven to 350℉/180℃ and line an 8x8 baking pan with foil.
- In a medium bowl, melt the butter in the microwave. It should be hot.¾ cup (170 grams) unsalted butter
- Add the cocoa powder to the hot butter and whisk until smooth. This is called blooming the cocoa powder and will make your brownies richer!½ cup (45 grams) dutch process cocoa powder
- Pour in the chopped up chocolate and let sit for a minute or two. Whisk until smooth.4 oz (113 grams) dark chocolate
- In a separate bowl, whisk the eggs with the granulated sugar and light brown sugar. Whisk for 2 minutes. It should lighten in color, and when you stop whisking bubbles should form on the top.3 large eggs, 1 cup (200 grams) granulated sugar, ½ cup (100 grams) light brown sugar
- Once the melted chocolate mixture has cooled down slightly, pour in the sugar mixture. Whisk until smooth and add in the vanilla extract.1 teaspoon vanilla extract
- With a rubber spatula, fold in the flour, salt and espresso powder. Mix until just combined.½ cup (60 grams) all purpose flour, 1 teaspoon kosher salt, 1 teaspoon espresso powder
- Stir in the white chocolate chips.½ cup (87 grams) white chocolate chips
- Pour the brownie batter into your prepared pan. Bake for 26-30 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let the brownies cool completely in the pan. To have even fudgier brownies, place the cooled brownie pan in the fridge for a few hours.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
Leave a Reply