White Chocolate Brownies

Jennifer, Bake or Break

These not-so-brown brownies are made in the traditional brownie fashion, but with white chocolate as the star. Delicate and cakey, these bars are a definite departure from everyday brownies.

I like to stir semisweet chocolate chunks into the batter, but nuts or dried fruits work as well. Or, if you’re a fan of all things white chocolate, mix in some extra white chocolate chips.

White Chocolate Brownies
By Jennifer
Makes 16 2-inch bars

6 ounces white chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon baking powder
pinch salt
2 large eggs
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chunks


Preheat oven to 350°F. Lightly butter an 8-inch square baking pan.

Place chocolate and butter in medium saucepan. Cook over medium-low heat, stirring frequently until melted. Don’t worry if mixture doesn’t combine completely. Set aside to cool slightly.

Whisk together flour, baking powder, and salt. Set aside.

Using electric mixer on medium speed, beat eggs, sugar and vanilla extract until well-blended. Add butter/white chocolate mixture and mix until smooth.

Reduce mixer speed to low and gradually add flour mixture. Mix just until combined. Stir in chocolate chunks.

Transfer batter to prepared pan. Bake 28-32 minutes, or until edges are lightly browned and a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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