With three kinds of chocolate, these white chocolate chip brownies are the ultimate sweet treat for chocolate lovers. They come together in one bowl 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 with gooey centers, and have cracked tops that shine. They take less than an hour to make and have 3 types of chocolate which will definitely please all the chocoholics in your life.
Not gonna lie, I love a Ghirardelli boxed mix, but nothing beats a homemade brownie. These are moist and chewy, not dry and cakey, because of the oil and brown sugar.
For more brownie recipes, try bourbon brownies, pistachio brownies, Oreo red velvet brownies, chocolate ganache brownies, or brownies with cream cheese frosting.
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Key Ingredients
- 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 oil is best for making brownies that stay moist and fudgy for days. Use flavorless oil like canola or vegetable oil.
- Eggs and egg white- Large eggs add richness and bind the ingredients together. The extra egg white helps the brownies rise and get tall.
- Sugars- Using brown and granulated sugar adds sweetness, depth of flavor, and moisture. Make sure your brown sugar (light or dark) isn't dried out.
- All purpose flour- This makes up the structure of the brownies, making them perfectly tender and not too cakey.
- 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.
- White chocolate chips- You can also use a chopped white chocolate bar or white chocolate chunks.
For quantities and full instructions, see the recipe card at the bottom of this post.
Substitutions and Variations
- Oil substitute- You can easily make the brownies without oil by using melted unsalted butter.
- Cocoa powder substitute- 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.
- Add different mix-ins- 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.
Step by Step Instructions
Preheat the oven to 350ยฐF (180ยฐC) and grab a metal 9X9-inch square baking pan. Line it with parchment paper, leaving 2 inches of overhang for easy removal later.
Step 1: Melt the chopped chocolate in the microwave, mixing every 15 seconds until completely smooth. Then whisk in the oil.
Step 2: Add the granulated sugar, brown sugar, eggs, egg white, and vanilla extract to a separate large bowl. Beat on medium-high speed until pale and frothy.
Step 3: Pour the melted chocolate and oil mixture into the eggs. Beat together on medium-low speed.
Make sure the melted chocolate is slightly cool or it might scramble the eggs!
Step 4: Fold in the flour, cocoa powder, and salt.
Step 5: Gently fold in the white chocolate chips until evenly distributed.
Step 6: Pour the brownie batter into your prepared pan and bake for 25-35 minutes.
Step 7: Take the brownies out of the oven and let them cool in the hot pan for about 10 minutes, then transfer to a wire cooling rack. Once completely cool, slice and enjoy!
Expert Baking Tips
- 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 meringue. This gives the brownies their height and shiny crinkle tops.
- Don't overmix the dry ingredients. Overmixing makes the brownies gummy. Fold in the flour and cocoa powder until a few dry patches are visible, then mix in the white chocolate chips until they're combined and the dry streaks disappear.
Storage Instructions
Place your leftover brownies with chocolate chips in an airtight container and store them at room temperature for up to 5 days.
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.
Yes! 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.
More Brownies and Bars to Try
๐ Recipe
White Chocolate Chip Brownies
Equipment
- 1 square baking pan 8X8 or 9X9-inch lined with parchment paper
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
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
- ยฝ teaspoon salt
- 85 grams white chocolate chips
Instructions
- Preheat the oven to 350ยฐF/180ยฐC. 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, ยฝ 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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