White Chocolate Brownies are crisp on the outside and squidgy on the inside with a nutty crunch. Eat for afternoon tea or a make-ahead dessert.
What is a White Chocolate Brownie?
Making Brownies with white chocolate changes the emphasis of flavour. Instead of rich, dark chocolate, you get a sweeter, vanilla custard flavour. They’re best served cold from the fridge – delicious if you want a white chocolate dessert to make ahead.
Are White Chocolate Brownies the same as Blondies?
Opinions vary. I believe that originally Blondies had oats in them. It does seem the ideal name for a lighter coloured version of a classic Chocolate Brownie, but not everyone agrees so I’m sticking to White Chocolate Brownies (even though it sounds like a contradiction).
Key ingredients in White Chocolate Brownies
White chocolate does vary in quality and I really prefer something like Menier Swiss White Chocolate. I also use a supermarket own brand Belgian White Chocolate, which is absolutely fine. TBH, I just prefer eating the Menier.
There’s something special about the combination of macadamia and white chocolate that less dense nuts don’t have, but really it’s a personal preference.
I always use extract, not essence, as the flavour is better. In white chocolate recipes, the vanilla flavour really comes through, so it’s worth using the best you can find.
Ring the changes
If you don’t have, or don’t like, macadamia nuts, use what you do like. Pecans would be fine. Walnuts might be a touch bitter for the more delicate tones of white chocolate.
Secrets of success
Melting the chocolate
Melting chocolate isn’t difficult but you need to be patient and use a low heat. The two golden rules for melting chocolate ina bowl over a pan of hot water are:
- Don’t let the bowl touch the water (use a large bowl)
- Don’t let the water boil
Top Tip: Use a clear glass bowl so that you can check that the water isn’t boiling.
For step-by-step instructions see How to Melt Chocolate.
How do you know when the Brownies are cooked?
This is the only hard part about making all the different types of Brownie. Bear in mind that the cake will go on cooking in the tin when it’s out of the oven and you will be leaving it to cool in the tin, so err on the side of slightly under-done. Look out for the following signs that the cake is cooked:
- The top is golden with a speckle
- The sides of the cake begin to come away from the edge of the tin
I’ve tried cooking this Brownie recipe for different amounts of time. 20 minutes gave a very squidgy middle, 35 minutes meant the edges were slightly too cake-y. Partly it depends on your oven and partly how you like your Brownies. For me, the slightly under-done 20 minutes was the most delicious – perhaps too moreish though!
How do you store White Chocolate Brownies?
This is definitely a cake to keep in the fridge and serve cold. The Brownies will keep for a week or two in a plastic box, especially if you keep your fridge very cold (2-3°C).
What else do you need to make Brownies?
- A 20cm (8-inch) square traybake tin is one of my favourites and I use it in many of the recipes you’ll find here
- Baking parchment squares are brilliant for lining tins like this as you only have to run a knife round the edges to get the cake out of the tin easily
- Alternatively, I use magic liner for my most-used tins. You cut it to fit, then keep it in the tin to re-use. It washes easily in hot, soapy water or the dishwasher.
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White Chocolate Brownies
- 250 g good-quality white chocolate
- 250 g butter
- 4 large eggs
- 2 teaspoons vanilla extract (10ml)
- 250 g caster sugar
- 150 g plain/all-purpose flour
- 150 g macadamia nuts
- Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Line the base of the tin with a liner
- Chop the nuts in half
For the Blondies:
- Break the chocolate into pieces and put in a bowl with the butter. Melt over a small pan of hot, not boiling, water. Don't let the bowl touch the water.For step-by-step instructions see How to Melt Chocolate
- Whisk the eggs with the caster sugar and vanilla extract until thick and pale
- When the chocolate and butter have melted, let them cool slightly and stir into the egg and sugar mixtureAlways add warm ingredients to cooler ones for a smooth mixture
- Add the nuts and flour and mix in thoroughly but carefully
- Pour into the tin and cook for about 20-30 minutes. When they're done the top will be a golden speckle and the inside will still be soft. The edges of the cake will start to come away from the tin.The brownies will continue to cook in the tin when they're out of the oven
- Leave in the tin to cool. Cut into squares – they are very rich, so don't be too generous with the size.Keep in the fridge until ready to serve.