Sweet, buttery with a gooey center and a crispy paper-thin top crust, these white chocolate chocolate chip brownies are as rich as your dark chocolate brownie!
I’m not a white chocolate kind of girl. I mean, you know, it’s not even real chocolate but there was something about the idea of white chocolate brownies. I could not get the thought out of my mind. I tried to resist it, telling myself it’s not the real thing but after a long fight I gave in.
I bough white baking chocolate and got in the kitchen. The first batch turned out a little cake-y, and if you’re anything like me, only fudgy brownies make the cut! The second one blew me away! So incredible rich, chewy, buttery and gooey! Just like your favorite dark chocolate brownie!
Of course, I couldn’t resist and added some semisweet chocolate chips to balance all that white chocolate. 
Just like with dark chocolate brownies, for the best results you have to follow a few basic rules.
First, use good quality ingredients.
Since white chocolate is not exactly chocolate, it needs special attention. Although 9 out of 10 times I melt chocolate in the microwave, white chocolate must be melted in a bowl set over a saucepan with simmering water. Make sure the bowl does not touch the water.
Also, it’s very important you use baking white chocolate and not chocolate chips. The chips have stabilizers and don’t melt as easily as the chocolate bar.
Second, the amount of flour you use makes a huge difference. Add more flour and you’ll end with cakey brownies.
Since the entire batch of these white chocolate chocolate chip brownies calls for just 1 1/2 cups of flour, I highly recommend using the best flour. Gold Medal Flour is my first choice and should be yours too!
What I love most about these brownies, except the amazing taste and richness is the fact that you only need one bowl. The bowl that you melt the white chocolate in. Make sure it’s big enough to hold the remaining ingredients – eggs, sugar, vanilla, flour and chocolate chips.
These brownies require only 20 minutes of baking time. They will be just lightly golden and a touch soft. They will continue to cook as they cool down. It’s very important not to overbake them!
Once completely cooled, cut the brownies into bars. Optional, melt 1 ounce of white chocolate and drizzle over them.
If you’re still craving chocolate after trying these white chocolate chocolate chip brownies, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!
5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates
Yields 12-15 brownies
Sweet, buttery with a gooey center and a crispy paper-thin top crust, these white chocolate chocolate chip brownies are as rich as your dark chocolate brownie!
10 minPrep Time
25 minCook Time
2 hrTotal Time
Save RecipeIngredients
- 6 tablespoons (84 grams) butter, diced
- 11 ounces (308 grams) baking white chocolate, chopped
- 3 Safest Choice™ Pasteurized Eggs
- 1/2 cup (100 grams) Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 1 teaspoon vanilla extract
- 4 oz (113 grams) white chocolate chips
- 4 oz (113 grams) semisweet chocolate chips
- 1 1/2 cups (180 grams) Gold Medal Flour® all-purpose flour
Instructions
- Heat the oven to 375F. Line an 11X7" baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
- In a heatproof bowl add the butter and white baking chocolate. Set the bowl on top of a saucepan with simmering water (make sure the bowl does not touch the water) and stir until the chocolate and butter are melted and smooth.
- Remove from the heat and stir in the eggs, sugar and vanilla extract.
- Gently, add the flour and stir until combined
- Fold in the white and semisweet chocolate chips and spoon the batter into the prepared baking pan.
- Bake in preheated oven for 20 minutes or until just golden and slightly soft to the touch.
- Remove from the oven and cool completely in a pan on a wire rack.
- Once cooled, cut into pars.
- Optional, melt 1 ounce of white chocolate and drizzle over the cooled brownies.
Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
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