White Chocolate Chip Brownies
These are the best white chocolate chip brownies! These brownies are super fudgy and made with cocoa powder, melted chocolate and white chocolate chips. You don't need a mixer to make these brownies.
Servings: 16 brownies
Calories: 258kcal
Equipment
- 8x8 baking pan
Ingredients
- ¾ cup unsalted butter
- ½ cup dutch process cocoa powder
- 4 oz dark chocolate chopped
- 3 large eggs cold
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
- ½ cup 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 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 dutch process cocoa powder
- Pour in the chopped up chocolate and let sit for a minute or two. Whisk until smooth.4 oz 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 granulated sugar, ½ cup 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 all purpose flour, 1 teaspoon kosher salt, 1 teaspoon espresso powder
- Stir in the white chocolate chips.½ cup 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.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above the ingredients to see the metric measurements.
Kosher Salt: if you don’t have kosher salt, halve the amount of salt in the ingredient list (1 teaspoon kosher salt = ½ teaspoon fine salt). Please note, that I'm using Diamond Crystal Kosher Salt. Morton Salt is a different type of kosher salt and is much saltier.
Cocoa Powder: I'm using dutch processed cocoa powder but you can swap it out for natural cocoa powder, just note that the brownies won't be as rich.
White Chocolate Chips: I'm using white chocolate chips, but you can swap them out for a chopped up white chocolate bar!
Espresso Powder: adding espresso powder is going to amplify the chocolate flavor, it won't make the brownies taste like coffee.
Storage: Keep them in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 258kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 169mg | Potassium: 139mg | Fiber: 2g | Sugar: 24g | Vitamin A: 321IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 2mg
