Gooey White Chocolate Brownies – Looking for a rich. And indulgent treat? These Gooey White Chocolate Brownies. Will satisfy your sweet cravings. Made with high-quality white chocolate. Butter, and a dash of vanilla. These brownies are the ultimate dessert. Whether you’re hosting. A dinner party. Or looking for a snack. This easy-to-follow recipe. Will impress everyone. Get ready for gooey, melt-in-your-mouth goodness. In every bite!
The first time I made these Gooey White Chocolate Brownies. I wasn’t sure what to expect. My husband. A die-hard chocolate fan. Was skeptical. About using white chocolate. But as soon as we took the first bite. All doubts melted away. The gooey texture. Paired with the sweetness of white chocolate. Won over not just him. But even our kids. Now, it’s a family favorite. And a go-to recipe. For dessert nights.
What makes this Gooey White Chocolate Brownies truly stand out?
These brownies stand out. For their gooey, melt-in-your-mouth texture. That comes from using high-quality white chocolate. The balance of sweetness. Combined with the rich flavor of vanilla. And a hint of salt. Takes these brownies. To the next level. They’re also super easy to make. And perfect for anyone. Who loves a dessert. That’s a little different. From traditional dark chocolate brownies.
What You Need To Make This Gooey White Chocolate Brownies Recipe?
White Chocolate Bars: Use high-quality white chocolate. Like Lindt or Ghirardelli. For the best results. These bars melt smoothly. Ensuring that rich, creamy flavor.
Butter: Unsalted butter keeps the flavor pure. And allows you to control. The salt content. It also gives the brownies. A smooth, luxurious texture.
Egg Yolks: Adding extra egg yolks. Makes the brownies even gooier. And more rich. Don’t skip this step. If you love. That soft, fudgy consistency.
Vanilla Extract: The vanilla pairs perfectly. With the white chocolate. Adding a lovely depth of flavor.
Flour: Make sure to spoon. And level the flour. For accurate measuring—this will keep the brownies. From becoming dense.
Steps To Make Gooey White Chocolate Brownies:
Step 1: Preheat your oven. To 325°F. And grease a 9×9 baking pan. Or line it with parchment paper. For easy lifting later. Trust me. You’ll want those clean cuts!
Step 2: In a double boiler. Over medium-low heat. Melt the butter. And white chocolate together. Stirring continuously. When smooth. Set it aside. To cool slightly.
Step 3: In a separate bowl. Whisk the eggs and egg yolks. Sugar, and vanilla. Until the mixture. Looks pale and smooth. (You can use a hand mixer here. To save time!)
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Step 4: Pour the melted chocolate mixture. Into the eggs. And whisk. Until everything is combined.
Step 5: Gently fold in the flour. And salt. Being careful not to overmix—just until combined. Is perfect.
Step 6: Spread the batter. Into the prepared pan. Using a spatula. To even it out.
Step 7: Bake for 29-33 minutes. Keep an eye out—the edges should be set. But the center. Still slightly gooey. Cool the brownies. In the pan. Before cutting. Into them (if you can wait. That long)!
Tip:
Want to take these brownies. To the next level? Try baking them slightly. Under the recommended time. For an ultra-gooey texture. That will leave everyone. Begging for more. Just pull them out. At the 29-minute mark. For that perfect fudgy center. Also, make sure. To use high-quality white chocolate—this will make all the difference. In flavor. If you’re feeling adventurous. Sprinkle some sea salt. Over the top. For a sweet-and-salty finish. That’s irresistible.
Frequently Asked Questions:
Can I use white chocolate chips instead of bars?
White chocolate chips. Don’t melt as smoothly as bars. For best results. Stick with high-quality white chocolate bars. Like Lindt or Ghirardelli.
How should I store the brownies?
Store the brownies. In an airtight container. At room temperature for up to 3 days. Or in the fridge. For up to 5 days.
Can I add mix-ins like nuts or dried fruit?
Absolutely! Chopped macadamia nuts. Or dried cranberries. Would pair beautifully. With the white chocolate.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Gooey White Chocolate Brownies
Ingredients
- 8 ounces 226 grams premium white chocolate, chopped (such as Lindt or Ghirardelli)
- 3/4 c 168 gras unsalted butter, cut into small pieces
- 2 whole eggs
- 2 egg yolks
- 1 1/4 c 250 grams granulated sugar
- 1 tablespoon 15 ml vanilla extract
- 1 3/4 c 219 grams all-purpose flour, spooned and leveled
- 3/4 teaspoon salt
Instructions
- Preheat your oven. To 325°F. And lightly grease. A 9x9 inch baking pan. Alternatively, line the pan. With parchment paper. For easier removal later.
- In a double boiler. Over medium-low heat. Melt the butter. And white chocolate. Stirring frequently. To ensure the chocolate melts evenly. Once smooth. Remove from heat.
- In a separate large bowl. Whisk together the eggs, and egg yolks. Sugar, and vanilla. Until the mixture. Becomes pale. And smooth. You can also use. An electric hand mixer. On high speed. For a faster result.
- Slowly pour the melted white chocolate mixture. Into the egg mixture. Whisking until fully combined. And silky.
- Gently fold in the flour. And salt. Using a spatula. Just until everything. Is incorporated.
- Transfer the brownie batter. Into the greased pan. Smoothing the top. With a small spatula.
- Bake for 29-33 minutes. Or until the edges are set. And the center is slightly soft. Allow the brownies. To cool completely. In the pan. On a wire rack.
- Once cooled. Run a butter knife. Along the edges. Carefully turn the brownies. Out of the pan. And slice. Into 16 squares. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
