Rich and ultra decadent white chocolate brownies with a luscious vanilla cream cheese frosting. The perfect dessert for the white chocolate lover.
In the past I've been a bit nervous about baking with white chocolate. I was afraid it would be to cloyingly sweet. It didn't take me long to realize that baking with white chocolate doesn't result in something so sweet that it was inedible.
It's all about using the right amount of chocolate in the right way. And you know what? These white chocolate brownies are definitely the right way.
These brownies lean more toward fudge than brownie and are so buttery and rich, you won't be able to resist. The white chocolate flavor permeates throughout and adds a bit caramel notes on the edges.
I topped the white chocolate brownies with a lusciously smooth cream cheese frosting that I whipped instead of beat to keep it light and airy. I added a touch of melted white chocolate and vanilla to the frosting and it is so good I almost ate it by the spoonful.
You better believe I licked the heck out of that spatula. I even "forgot" to let my daughter have a taste.
Do I regret it?
Not one bit. Just like the Trunchbull says: much too good for children. Oh my gosh, please never let me compare myself to that awful woman again! haha. I like to thing I am much more like Miss Honey with a touch of Mrs Wormwood's love for fun. You know what I mean?
I know, I know. Just smile, nod, and have yourself a brownie.
White Chocolate Brownies
White Chocolate Brownies
Is there anything better than white chocolate brownies
Ingredients
For the Brownies
- ½ cup unsalted butter
- 7 oz white chocolate
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups all-purpose flour
For Frosting
- 2 oz cream cheese, very soft
- ¼ cup unsalted butter, very soft
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoons heavy cream (if needed)
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper.
- In a saucepan, add the butter and white chocolate and heat on medium-low until almost the entire mixture is melted. Remove from heat and stir until the butter and chocolate is completely melted. Allow to cool slightly, then add the sugar, salt, and vanilla. Mix well (the butter may look like it separated from the mixture, that is okay), then add the eggs in one at a time. Beat well between each addition of egg.
- Stir in the flour and mix until combined. The mixture will be very thick!
- Pour the batter into the baking pan and bake for 30 - 40 minutes, turning every 10 minutes for even browning (you can try adding aluminum foil after the first 15 mins so the brownies don't brown too much).
- Allow to cool for 10 minutes in the pan, then remove from pan and allow to cool on a wire rack.
- Beat the butter and cream cheese together until smooth using whisk or whisk attachment. Add the sugar slowly, beating well as you add. Beat in the vanilla. Add the cream if needed.
- Spread the frosting over the white chocolate brownies and cut into squares.
Notes
-I left my butter for the frosting near a warm heat source so it was close to melting, but not quite there. I placed the cream cheese in the warm, but not hot, oven for 3 minutes to get it super soft. Doing this meant I did not need to add cream,-The brownie is amazing on its own, so if you don't want to make a whole other thing for the brownies, you can skip the step and still have an incredible dessert!
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 302Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 87mgCarbohydrates: 86gFiber: 1gSugar: 34gProtein: 6g
Ginger says
I want to thank you for sharing your recipe with white chocolate. My 14 year old daughter has a kidney stone problem and needs to be on a low oxalate diet. Unfortunately, dark and milk chocolate is a big no-no on this type of diet. “ White chocolate isn’t technically chocolate – it’s missing the oxalate-packed cocoa powder that gives traditional chocolate its distinctive look and taste. Instead, white chocolate is made with cocoa butter and milk, and sweetened with sugar and vanilla.”
Just wondering if anyone has tried using coconut flour besides all-purpose. I have never baked with any other flour but coconut flour is on the low-oxalate diet as well.
Amanda Powell says
Hi Ginger!
That is so u fortunate to hear. I am glad she can still enjoy white chocolate! I do not bake with coconut flour very often, but I can do some research on it for you. Do you know if there are any other flours she can have too? Like almond flour?
Ginger says
Unfortunately, almond flour has high oxalate too. I was just wondering if you had any gluten-free friends or if you have ever baked with coconut flour before.
However, I did make the brownies with the all-purpose flour for the rest of the family and they were delicious!
Amanda Powell says
Hi Ginger, I am glad to hear they enjoyed them! I do have some gluten free friends that I am going to reach out to and will let you know what I find out!
Jackie says
Hi Amanda
In your headnotes, you mention you added a touch melted white chocolate and vanilla to the frosting recipe. There's no mention of white chocolate in the frosting recipe.
Amanda says
Hi Jackie, thanks u for pointing that out. It must have gotten deleted during an edit of the post. I added 1oz of melted white chocolate to the frosting!
[email protected] says
These brownies look fabulous and the idea of melted white chocolate is intriguing. Like you, I've kind of shied away from using it for fear of creating something so sweet my teeth would ache. But since you say this isn't that, I may just have to try it:)
Dorothy at Shockingly Delicious says
I am fearful of white chocolate for exactly the reason you state. I will have to try these!
Marlynn @ UrbanBlissLife says
Ooh these look dangerously good!
Lili @ Travelling oven says
These look delicious! I haven't baked with white chocolate yet as I'm more a dark chocolate kind of person ha ha but I would have a taste of these, yum! 🙂
Amanda says
Yes, I am the same way, but you will just love this white chocolate version!
Claudia | The Brick Kitchen says
Oh I had exactly the same concerns re white chocolate so still haven't ventured into that territory, but glad to hear it wasn't all sickly sweet! I might have to give it a bit more of a chance. Love how you paired them with a cream cheese icing too.
PS YES to the Matilda reference!! I saw the musical here in Melbourne a couple of weeks ago and can't help but smile each time I'm reminded - such an amazing show.
Sasha @ Eat Love Eat says
Oh my goodness these look incredible! And deadly, as I'm sure I could eat an entire pan in one go. Yum!
Wajeeha says
Amanda these look SO good..I've been eyeing them ever since I saw them on Facebook yesterday 😛 I need these in my life!!!!
Thalia @ butter and brioche says
oh my gosh so glad you discovered baking with white chocolate. it's one of my new favourite ingredients to use! and such a delicious recipe too Amanda.. i can't get enough of how moist and addictive they look. and that fluffy frosting too!