Go Back
+ servings
Stack of 3 White Chocolate Brownies on a dark worktop
Print Recipe
No ratings yet

White Chocolate Brownies

White Chocolate Brownies are crisp on the outside and squidgy on the inside with a nutty crunch. Add to that, they're quick and easy to make.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Teatime
Cuisine: American
Servings: 20 pieces
Author: Susie@Everyday Cooks

Ingredients

  • 200 g good-quality white chocolate
  • 200 g butter
  • 4 large eggs
  • 2 teaspoons vanilla extract (10ml)
  • 200 g caster sugar
  • 165 g plain/all-purpose flour
  • 150 g macadamia nuts

Instructions

PREPARATION:

  • 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 White Chocolate Brownies:

  • 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 mixture
    Always 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.

Video