With three kinds of chocolate, these white chocolate chip brownies are the ultimate sweet treat for chocolate lovers. They come together in one bowl, bake up in under 40 minutes, and have an incredibly soft and fudgy texture plus perfectly shiny crinkled tops!
If you're a brownie lover, these rich white chocolate chip brownies will absolutely hit the spot. They're moist, fudgy, and have cracked tops that shine. Plus, they have 3 types of chocolate which will definitely please all the chocoholics in your life.
As a self-taught professional baker, I take my brownies and bars very seriously. Not gonna lie, I love a Ghirardelli boxed mix, but nothing beats a perfectly fudgy homemade brownie. These are moist and chewy, not dry and cakey, because of the oil and moist brown sugar. Melted dark chocolate helps too!
My sister is a chocoholic, so I have tons of chocolate recipes on the blog like chocolate truffle cake and brownie cookies. For more brownie recipes, try bourbon brownies, chocolate ganache brownies, or brownies with cream cheese frosting.
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Why You'll Love This Recipe
- Super fudgy brownies- No cakey brownies here! Because of the oil, brown sugar, and minimal flour, these brownies have dense, gooey, and ultra chocolatey centers.
- So much chocolate- Not only do these brownies have white chocolate chips, but they're also made with melted dark chocolate and Dutch-processed cocoa powder.
- Easy recipe- You can whip up a batch of brownies in under an hour!
Ingredient Notes
Here are some notes about the ingredients used. For quantities and full instructions, see the recipe card below.
- Chopped chocolate- Use high-quality chopped chocolate bars instead of chocolate chips because they don't have stabilizers and are easier to melt. I used dark chocolate, but bittersweet chocolate works too. Make sure your chocolate is at least 60% cacao.
- Oil- Neutral tasting oil is best for making brownies that stay moist and fudgy for days. Use any flavorless oil, like canola, avocado, or vegetable oil.
- Eggs & egg white- Large eggs add richness and bind the ingredients together. The extra egg white helps the brownies rise and get tall, especially since there's no baking powder or baking soda in this recipe.
- Granulated sugar & brown sugar- Using both sugars adds sweetness, depth of flavor, and moisture. Make sure your brown sugar (light or dark) is fresh and not dried out.
- Vanilla extract- Always use pure vanilla extract or vanilla bean paste for the best flavor.
- All purpose flour- This makes up the structure of the brownies. Measure it in grams with a digital kitchen scale for the best results.
- Cocoa powder- I recommend Dutch-processed cocoa powder. This cocoa powder is treated with alkali to reduce acidity, resulting in a deep, rich flavor and color.
- Salt- This offsets the sweetness and enhances the overall flavor.
- White chocolate chips- You can also use a chopped white chocolate bar or white chocolate chunks.
Substitutions & Variations
- Oil: This recipe also works with melted unsalted butter, but the brownies won't be as soft.
- All purpose flour: Use 1-to-1 gluten free baking flour to make the brownies gluten free. My favorite is from Bob's Red Mill. Check the other ingredients for gluten contamination too.
- Cocoa powder: Regular unsweetened cocoa power works if you don't have Dutch-processed. The color will be lighter and the flavor will be a bit brighter and more acidic.
- White chocolate chips: Instead of white chocolate, add butterscotch chips, dark chocolate chips, peanut butter chips, chopped nuts, chopped candy bars (like Snickers or Twix) or crushed Oreos or graham crackers.
Helpful Equipment & Tools
- Bake the brownies in an aluminum square baking pan (8X8 or 9X9-inch) lined with parchment paper. I like metal pans because they heat up more evenly than glass. If you only have a glass pan, the brownies will need about 10 extra minutes of bake time.
- An electric hand mixer is ideal for getting the eggs and sugar well combined and frothy for a crinkly top. If you don't have one, you can use a stand mixer or whisk the eggs by hand. You might get a little tired but it's worth it!
Step by Step Instructions
Before you get started, preheat the oven to 350 degrees Fahrenheit /180 degrees Celsius and grab a square baking pan. Line it with parchment paper, making sure to leave about 2 inches hanging over the sides for easy removal of the brownies later on. I use binder clips to hold the paper in place.
STEP 1: Start by melting the chopped chocolate in the microwave for about 2 minutes. Mix every 15 seconds or so until it's completely melted. Let it cool for a couple minutes and then mix in the oil.
STEP 2: Add the granulated sugar, brown sugar, eggs, egg white, and vanilla extract to a separate large mixing bowl. Beat on medium high-speed for 3-5 minutes until pale and frothy. This step dissolves the sugar and aerates the eggs, creating taller brownies with a shiny, crackly crust.
STEP 3: Next, pour the melted chocolate and oil mixture into the eggs. Beat on medium-low speed until combined.
STEP 4: Fold in the flour, cocoa powder, and salt with a rubber or silicone spatula until combined. It's ok if there are a few lumps.
STEP 5: Gently fold in the white chocolate chips.
STEP 6: Pour the brownie batter into your parchment-lined 8X8-inch or 9X9-inch square baking pan. Bake for 25-35 minutes or until a toothpick inserted in the center comes out with moist crumbs attached.
STEP 7: Carefully take the brownies out of the oven and let them cool in the hot pan for about 10 minutes. Lift them out of the pan by pulling up on the parchment paper and transfer to a wire cooling rack. Once the brownies are completely cool after 30 minutes-1 hour, slice and enjoy!
Expert Baking Tips
- Use room temperature eggs. Your eggs and egg white need to be room temperature so the brownie batter mixes and bakes up evenly. Pull them out of the refrigerator an hour before baking.
- Measure the flour accurately. Too much flour can make the brownies dry and tough. Weigh it in grams with a digital food scale for the best results. If you only have measuring cups, use the spoon and level method where you fluff up the flour, gently spoon it in your measuring cup, and swipe off the excess.
- Whip the eggs and sugar. It's important that the wet ingredients are mixed super well! When you whip the eggs and sugar, the sugar dissolves and the eggs get frothy and pale yellow, almost like a pre-meringue. This is technically called the "ribbon stage" and is what gives the brownies their height and shiny crinkle tops.
- Don't overmix the brownies. When folding the dry ingredients, be careful not to overmix. This makes the brownies tough and too dense. Fold in the flour and cocoa powder until a few dry patches are visible, then mix in the white chocolate chips until they're evenly combined and the dry streaks disappear.
Storage & Freezing
Place your leftover brownies with chocolate chips in an airtight container and store them at room temperature for up to 5 days. You can reheat them in the microwave for 10 seconds or so or eat them at room temp.
Freezing
These brownies freeze really well! All you have to do is cut them and place sheets of parchment or wax paper between each piece so they don't stick together. Place them in a freezer bag and freeze for up to 3 months. Let them thaw on the counter for 3-4 hours before eating.
Frequently Asked Questions
Because of the eggs, I recommend making the white chocolate chip brownie batter right before you bake it up. However, you can mix the dry ingredients together and put them in an airtight container up to a week before baking.
Definitely! Double the recipe to make them in a 9X13-inch pan. Check on them after 35 minutes in the oven.
The brownies are done when the edges pull away from the sides of the pan and look set but the middle looks a little jiggly and underdone. A toothpick or skewer inserted in the center should come out with moist crumbs crumbs but no wet batter. Don't worry if the center looks a bit underdone! The chocolate will solidify as the brownies cool, making them firm up.
More Brownies & Bars to Try
📖 Recipe
White Chocolate Chip Brownies
Equipment
- 1 square baking pan 8X8 or 9X9-inch lined with parchment paper
Ingredients
- 180 grams chopped chocolate bittersweet or dark
- 108 grams neutral oil
- 200 grams granulated sugar
- 55 grams brown sugar light or dark
- 3 large eggs room temperature
- 1 egg white room temperature
- 2 teaspoon vanilla extract
- 94 grams all purpose flour
- 43 grams dutch processed cocoa powder
- ½ teaspoon salt
- 85 grams white chocolate chips
Instructions
- Preheat the oven to 350°F/180°C. Line an 8X8 or 9X9-inch square baking pan with parchment paper and set aside.
- In a medium microwave-safe bowl, microwave chopped chocolate for 2 minutes. Mix every 15-30 seconds until completely melted and smooth.180 grams chopped chocolate
- Let the melted chocolate cool for a couple minutes and then mix in the oil.108 grams neutral oil
- In a large mixing bowl, beat the sugars, eggs, egg white, and vanilla together with a handheld mixer for 3-5 minutes until pale and frothy.200 grams granulated sugar, 55 grams brown sugar, 3 large eggs, 1 egg white, 2 teaspoon vanilla extract
- Slowly pour in the chocolate mixture while mixing on medium-low speed to combine.
- Gently fold in the flour, cocoa powder, and salt with a rubber spatula until a few dry patches of flour remain. Fold in the white chocolate chips until the dry steaks disappear.94 grams all purpose flour, 43 grams dutch processed cocoa powder, ½ teaspoon salt, 85 grams white chocolate chips
- Pour the batter into the prepared pan. Bake for 25-35 minutes or until a toothpick inserted in the center comes out with moist crumbs attached.
- Take the brownies out of the oven and let them cool in the pan for 10 minutes. Lift out of the pan and transfer to a wire cooling rack. Cool completely, slice, and enjoy!
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