White Chocolate Brownies

These White Chocolate Brownies are a decadent twist on traditional brownies! With a rich, gooey texture and the sweet, creamy flavor of white chocolate, these brownies are perfect for anyone who loves a sweet treat. They’re easy to make and can be customized with your favorite mix-ins, like nuts or berries, for extra flavor and texture.

Ingredients:

1/2 cup (1 stick) unsalted butter, melted
1 cup white chocolate chips (or chopped white chocolate)
2 large eggs
1 tsp vanilla extract
1 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chips (for folding into the batter)
Optional: 1/2 cup chopped macadamia nuts, walnuts, or dried cranberries for extra texture

Instructions:

Preheat oven and prep pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper or lightly grease it.
Melt the butter and white chocolate: In a heatproof bowl, melt the butter and 1 cup of white chocolate chips together. You can do this in the microwave in 30-second intervals, stirring between each, or melt them over a double boiler. Stir until smooth and combined. Let it cool for a few minutes.
Mix the wet ingredients: In a separate bowl, whisk together the eggs and vanilla extract. Add the granulated sugar and whisk until the mixture is smooth and pale.
Combine the wet and dry ingredients: Pour the melted white chocolate mixture into the egg mixture and stir until well combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Add extra white chocolate and mix-ins: Fold in the remaining 1/2 cup of white chocolate chips, and if you’re using them, fold in any optional mix-ins like nuts or dried fruit.
Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Be careful not to overbake, as you want the brownies to stay soft and fudgy.
Cool and cut: Let the brownies cool completely in the pan on a wire rack before cutting them into squares.
Serve: Serve and enjoy your rich, creamy white chocolate brownies!

Tips:

For a firmer texture: If you prefer a firmer brownie, you can bake them a few minutes longer, but be careful not to dry them out.
Add a twist: Feel free to add extra flavors like almond extract or a bit of orange zest to enhance the white chocolate flavor.
Storage: These brownies will stay fresh at room temperature for 2-3 days or can be stored in an airtight container in the fridge for up to a week.