Best White Brownies Recipes

WHITE CHOCOLATE BLONDIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool slightly. Meanwhile beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined. Scoop the batter into the prepared baking pan; sprinkle with white chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan for about 10 minutes before cutting into bars.

BLACK AND WHITE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
• In a medium-large saucepan over low heat, melt the butter with the unsweetened chocolate, whisking occasionally, until smooth and fully melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.
• Stir in sugar and vanilla until just combined. Stir in the eggs, one at a time. Gently stir in the flour until halfway incorporated. Add the white chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the baking pan and spread to even out the top.
• Bake 20 to 25 minutes, then check the brownies with a toothpick; if they are overly gooey/messy, return them to the oven for another 5 to 10 minutes. (Just be careful not to burn the edges.)
• Allow the brownies to cool completely. Cut into 1-by-2-inch fingers and place on a rack over a baking sheet.
• Melt the almond bark in a double-boiler (or in the microwave in 30-second intervals). Dip one end of each brownie finger into the almond bark and then return to the rack until the coating has hardened, 5 to 10 minutes.

WHITE BROWNIES

Steps:

• In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. , Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans., Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack.

WHITE CHOCOLATE AND MACADAMIA NUT BROWNIES WITH HOT FUDGE SAUCE

Steps:

• Brownie:.
• Preheat oven to 350 degrees F.
• Butter and flour a 9x13-inch baking pan.
• Sift flour with salt into bowl.
• Using electric mixer beat eggs in large bowl.
• until frothy.
• Add sugar 1 tablespoon at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume).
• Add melted butter and vanilla and stir well (mixture may look curdled).
• Fold in flour.
• Fold in nuts and chopped chocolate.
• Pour batter into prepared pan.
• Bake until toothpick inserted in center comes out not quite clean, about 25 minutes. Do not overbake.
• Cool in pan on rack. (Can be prepared 1 day ahead. Store at room temperature.)
• Cut brownies into squares.
• Transfer to plates.
• Pour Hot Fudge Sauce over and serve.
• Hot Fudge Sauce:.
• Cook cream and sugar in small heavy saucepan over low heat, stirring until sugar dissolves.
• Add chocolate and stir until chocolate is melted and smooth.
• Add butter and corn syrup and stir until butter melts. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Before serving, stir fudge sauce over low heat until it is heated through.
• Makes about 1 1/2 cups sauce.

CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE

Steps:

• For sauce:
• Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
• For Brownies:
• Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
• Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
• Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.

RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
• Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
• Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
• Cut into 16 squares. Transfer to platter and serve.

BROWNIES WITH WHITE CHOCOLATE CHUNKS, CRèME ANGLAISE AND ICE CREAM

Steps:

• Preheat oven to 350°F. Butter 9 x 9 x 2-inch metal baking pan. Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Add 1 cup sugar and stir until sugar dissolves, about 1 minute. Stir in vanilla extract.
• Whisk eggs and 1 cup sugar in large bowl to blend. Whisk half of egg mixture into chocolate mixture. Using electric mixer, beat remaining egg mixture until pale yellow and slightly thickened, about 3 minutes. Gently fold chocolate mixture and salt into egg mixture. Gently fold in flour, then white chocolate chips. Spoon into prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer to rack. Cool completely. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into squares. Serve with Crme Anglaise and ice cream.

DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
• Cut brownies into 16 squares. Serve brownies with strawberries.

WHITE CHOCOLATE CHIP FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter and sugar.
• Beat in eggs and vanilla.
• Add flour, cocoa, salt and chocolate chips and mix until combined.
• Spread into a greased 9x13-inch baking pan.
• Bake for 30-35 minutes, or until an inserted toothpick comes out clean.

WHITE CHOCOLATE CHUNK BLONDE BROWNIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until light and fluffy.
• Beat in flour, baking powder and salt on low speed until well blended. Stir in white chocolate chunks and walnuts. In ungreased 13x9-inch pan, spread batter evenly.
• Bake 25 to 35 minutes or until top is golden brown and set. Cool completely, about 2 hours.
• In small microwavable bowl, microwave semisweet chocolate chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Spread chocolate glaze over brownies. If desired, place glaze in small plastic food-storage bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over brownies. Let stand until glaze is set. For brownies, cut into 6 rows by 6 rows.

WHITE CHOCOLATE MACADAMIA BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt white chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature.
• In a large bowl with an electric mixer beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts and chocolate chips and spread batter evenly in pan.
• Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

KAHLUA BROWNIES WITH WHITE & DARK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9x2 baking dish and set aside (can use a mix of cocoa and flour to prevent white edges around finished brownies) In a big bowl (preferably by hand, NOT mixer), combine well the sugar, flour, cocoa, baking soda, salt and cinnamon.
• Add melted butter, eggs, vanilla, and Kahlua, and stir just until blended (do not overmix).
• Fold in chopped nuts, if you are using them.
• Put batter in prepared baking dish, evening out the batter with a spatula.
• Bake for 40- 45 minutes or until the edges of brownies begin to pull away from the sides of the dish.
• Remove from the oven and put dish on wire rack to cool.
• Immediately sprinkle dark chocolate chips over top of hot brownies.
• Lighly place a sheet of aluminum foil over dish to hold in and reflect heat.
• After about 5 minutes, when chips are melted, spread over the brownies with a spatula.
• Immediately sprinkle white chocolate over the frosting, and lightly cover dish with the foil again.
• After about 2 minutes, when chocolate is melted, gently swirl them into the dark chocolate to create a marbleized look.
• Let cool 2 hours before cutting.

RICH BLACK AND WHITE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Beat 3/4 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until light and fluffy; beat in eggs and vanilla extract.
• Mix 2 1/4 cup flour, baking powder, and salt together in a separate bowl; stir flour mixture into creamed butter mixture until batter is smooth. Divide batter into two bowls.
• Whisk cocoa powder and 1 tablespoon melted butter together in a bowl; stir into 1 of the bowls of batter. This will be the 'black half'. Pour black half into the prepared baking pan.
• Stir the remaining 1/4 cup flour and milk chocolate chips into the remaining bowl of batter creating the 'white half'. Spread white half evenly over black half. Sprinkle white chocolate chips over white half.
• Bake in the preheated oven until edges begin to pull away from the sides of the pan, 20 to 30 minutes. Cool completely before cutting into bars.

BLACK AND WHITE BROWNIES

Steps:

• Heat oven to 350 degrees, and lightly grease an 8-inch square baking pan.
• Melt unsweetened chocolate and butter in a small saucepan over low heat, stirring frequently until smooth.
• Using a rubber spatula, scrape chocolate mixture into large bowl. Whisk in oil and sugar, and let cool for about 5 minutes.
• As the chocolate mixture cools, whisk together flour, cocoa powder and salt in a medium bowl.
• Whisk eggs into cooled chocolate mixture until well combined, then whisk in vanilla. Using a rubber spatula, fold in flour mixture. Fold in most of the chocolate chunks, reserving the larger chunks to place on top.
• Scrape batter into prepared pan and smooth it into an even layer. Scatter the reserved chocolate chunks on top. Sprinkle lightly with flaky sea salt, and bake until the top is set and firm to touch, 17 to 23 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

BLACK AND WHITE BROWNIES

Steps:

• Preheat oven to 350.
• Grease bottom only of a 13x9" pan.
• Mix brownie mix, water, oil and eggs.
• Beat 50 strokes.
• Add 1/2 cup pecans, 1 cup chocolate chips and 1 cup white chocolate chips.
• Spread in pan and bake 28-34 minutes until center is set.
• Melt remaining 1 cup of white chocolate chips in microwave and spread evenly over brownies with the back of a spoon.
• Cool.
• In a small bowl mix all the frosting ingredients except the pecan halves.
• Beat until smooth (It will be thin).
• Spoon over white chocolate chips to cover.
• Arrange pecan halves over frosting.
• Cool 1 1/2 hours or until completely cool.
• Cut into bars.

WHITE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the cake mix and brown sugar. Add egg and milk; mix until well blended. Stir in the butterscotch chips. Spread the dough evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies pull away form the edge of the pan slightly. Cool in the pan on a wire rack then cut into bars.

WHITE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to gas mark 5/180C.
• Mix the butter and sugar until creamy, while melting the chocolate.
• Add in the eggs and the melted and chopped chocolate.
• Slowly, stir in the flour.
• Grease a square baking tin with a little oil.
• Pour the mixture into the tin to bake for 20-30 minutes.
• After leaving to cool, cut into squares.
• Enjoy!

WHITE CHOCOLATE BLONDE BROWNIES

Steps:

• PREHEAT oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour, baking powder and salt; mix well. Stir in nuts.
• SPREAD into prepared pan.
• BAKE 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift out of pan onto cutting board. Carefully remove brownie from foil. Cut into 16 squares to serve
• Note: To Double
• Prepare batter as directed, doubling all ingredients. Pour into 13x9-inch foil-lined baking pan. Bake in preheated 350°F-oven 40 to 45 minute or until wooden toothpick inserted in center comes out with fudgy crumbs. Remove brownie from pan, using foil handles. Cool, then cut into 32 squares to serve. Makes 32 servings, 1 brownie square each.

THE REALTOR'S RED VELVET BROWNIES WITH WHITE CHOCOLATE ICING

Steps:

• Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
• In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
• With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
• Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
• Frosting:.
• Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them.
• I keep these in the frig because I think they taste best cold.

LAYERED BROWNIES WITH WHITE-CHOCOLATE CARAMEL AND COCOA NIB GELATO

Steps:

• For candied pecans:
• Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
• For brownies:
• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
• Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.
• For white-chocolate caramel:
• Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
• For bittersweet-chocolate ganache:
• Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.