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These fudgy white chocolate brownies are rich, soft, and utterly delicious. Packed with white chocolate in two ways—melted into the batter and mixed in as chunks—each bite is full of creamy sweetness. You’ll find yourself making these again and again.
If you enjoyed the blondie-style brownies on this site, you’ll especially love this version. I adapted a blonde brownie base and added melted white chocolate and white chocolate chips for a denser, fudgier texture and deeper flavor. The result is a soft, almost cookie-like brownie that’s best served slightly cooled so the white chocolate pockets settle just right.
For best results, read the notes below about which white chocolate to use—a quality baking bar melts more smoothly than chips for the melted portion. These brownies are naturally allergy-friendly if you swap ingredients as needed, and you can easily add nuts if you want a macadamia-style twist.
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Why You’ll Love This Recipe
- One-bowl method: everything is mixed by hand in a single bowl, so you don’t need an electric mixer and you’ll have fewer dishes to wash.
- Plenty of white chocolate: melted white chocolate in the batter plus chips folded in give intense flavor and melty pockets in every bite.
- Quick to make: from start to finish this recipe takes about 35–40 minutes, including baking and cooling time.
Ingredient Notes and Substitutions
- White chocolate: Use a high-quality white chocolate bar (such as Ghirardelli or another baking chocolate) for melting; white chocolate chips are fine for folding into the batter.
- Brown sugar: Light brown sugar is recommended for its mild molasses flavor and moisture.
- Egg replacer: This recipe uses Bob’s Red Mill Egg Replacer to stay eggless. If you prefer, you can substitute 2 large eggs.
- Gluten-free flour: Bob’s Red Mill 1-to-1 gluten-free flour works well. If you use a different blend, ensure it contains xanthan gum. All-purpose flour can be used if you’re not avoiding gluten.
Step-by-Step Instructions
STEP ONE: Preheat the oven to 350°F (175°C) and line an 8″ square baking pan with parchment paper.
STEP TWO: In a large microwave-safe bowl, melt the butter together with the 6 ounces of roughly chopped white chocolate. Microwave in 30-second intervals, stirring between each, until smooth and fully combined.
STEP THREE: Stir in the granulated sugar, light brown sugar, prepared egg replacer (mixed with water per package instructions), and vanilla extract until smooth.
STEP FOUR: Fold in the gluten-free flour blend, baking powder, and salt until just combined—do not overmix.
STEP FIVE: Gently fold in the white chocolate chips so they are evenly distributed through the batter.
STEP SIX: Spread the batter into the prepared pan and bake at 350°F for about 24–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan before lifting them out on the parchment and slicing.
Expert Tips
- Weigh the flour with a kitchen scale when possible for the most consistent results.
- Leave a parchment overhang when lining the pan so you can lift the cooled brownies out easily.
- Trim the edges for neat squares; those scraps make excellent taste tests.
Frequently Asked Questions
Brownies typically contain a chocolate base, while blondies use a vanilla or brown sugar base and often do not include chocolate. These white chocolate brownies blend elements of both: a blondie-like batter enriched with melted white chocolate and white chocolate chips for a fudgier texture.
Yes. Substitute a dairy-free butter and use dairy-free white chocolate to make the recipe dairy free.
Did you make these white chocolate brownies? Leave a comment below or tag @justastastyblog on Instagram and use #justastastyblog. And don’t forget to subscribe to get new recipes delivered to your inbox.
📖 Recipe
White Chocolate Brownies – Gluten Free, Eggless
Print Recipe
Ingredients
- ½ cup (113g) unsalted butter
- 6 ounces white chocolate roughly chopped
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- 2 tablespoons Bob’s Red Mill Egg Replacer mixed with 4 tablespoon water
- 1 teaspoon vanilla extract
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (56g) white chocolate chips
Instructions
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Preheat oven to 350°F. Line an 8″ square baking pan with parchment paper and set aside.
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In a large microwave-safe bowl, microwave the butter with the white chocolate in 30-second intervals, stirring after each, until completely melted.
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Add the granulated sugar, light brown sugar, prepared egg replacer, and vanilla extract and mix to combine. Fold in the flour, baking powder, and salt. Stir in the white chocolate chips.
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Pour the batter into the prepared pan and bake for 24-28 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs. Allow the brownies to cool completely in the pan, then remove and cut into equal pieces.
Notes
- Follow the package instructions for Bob’s Red Mill Egg Replacer. After mixing with water, let it rest briefly to thicken before adding to the batter.
- If you prefer to use eggs, substitute 2 large eggs for the egg replacer.
- Use high-quality white chocolate bars for the portion that will be melted into the batter; they melt smoother than chips. Roughly chop before melting.
Nutrition
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