I love dark chocolate but I also LOVE! white chocolate. When I saw a white chocolate brownies recipe from one of my Cookie cookbook, I knew I had to make it. I actually made this last year for the holidays using white chocolate chips with multicolor stripes. It was good but because I mixed it too much, the brownies ended up not as soft as it should be. I’ve learned my lesson. This time around, these brownies were soft and oh so pretty too 
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I changed the recipe a bit because it called for raisins. I really didn’t feel like eating raisins in my brownies so I added white chocolate chips instead.
INGREDIENTS :
- 6 tbsp butter
- 14 0z of white chocolate, chopped
- 3 eggs
- 1/2 cup white sugar
- 2 tsp vanilla essence (extract)
- 2 cups white chocolate chips
- coarsely grated lemon rind (half)
- 1 tbsp lemon juice
- 1 3/4 cup flour
Preheat oven to 355°. Grease a baking pan with butter.
In a medium pot, boil some water. About half of the pot. In a slightly smaller pot, put butter and the chopped white chocolate. Put this pot on top of the pot with boiling water. Turn down the heat. Stir the melting butter and white chocolate frequently. Once melted, take it out of the heat.
In a mixer bowl, combine the eggs, sugar and the melted chocolate. Beat everything together, then add vanilla essence lemon rind, lemon juice and flour. Try not to over mix the batter.
Fold in the white chocolate chips. Folding means mixing the batter with the chocolate chips using a spatula as gentle as you can. You start from the middle by scooping halfway. Work it around the bowl. It’s all in the wrist . Repeat the process to evenly distribute the chips onto the mixture. Make it as gentle as you can.
Pour the batter into the greased baking pan. Bake it in the oven for about 20-25 minutes. Test it by sticking a toothpick. If it comes out clean, then it’s done. Don’t worry if the center is slightly soft coz that’s how it’s supposed to be.
Let it cool first. About 5 minutes or so. Cut into squares and VOILA!
Hi Ate Dexie!May I know what size of baking pan to be use?Im gonna try this recipe of yours.I can’t wait to taste it.It makes me salivate.thanks!
Hi Jea, it’s the 9″ by 13″ pan. If you use the smaller pan, you’ll have thicker brownies
. Let me know how it goes.
I made these the other day, but I didn’t know what size pan to use until I read your comment about the 9 x 13 pan. By then it was too late. I used an 8 x 8 glass pan. It was a disaster. They cooked too quickly outside and not at all on the inside. I’m going to use a 9 x 13 metal pan next time. I think that’ll help. The flavor was great, though!
B Lang
I finally made these the other day with the changes I said I would make (above). They were outstanding! I literally had people screaming about how delicious they were! What an outstanding recipe!
You have a new fan! I love your stuff here and will be back again.
Hi, if you leave out the lemon juice and lemon rind, will it still taste good?
@Kristine: Probably, but it would be sweeter than usual. The lemon juice and lemon rind helped balance the flavor.
[...] these are based on this recipe, and I didn’t change much at all. I wanted to call them Christmas Blondies, because the [...]
Wow! Using white chocolate to make brownies? Impressive and a new discovery for me! A unique brownie recipe I’m going to try it very soon and I will make post of what are the differences between them… So excited.
375 degrees seemed to high a temperature, it began to brown the top at just 20 minutes. I yanked them out at that point. I would definitely try this again at 350 degrees. I know everyone’s oven is different!
Impressed wih the result of the recipe. Lemon zest and juice cut through the sweetness perfectly. Will definitelty make again. Aren’t white chocolate brownies called blondies?
[...] White Chocolate Brownies From Feisty Cook [...]
Hi,Dexie. I want to make your browneis,but i am lost in oz and cups.would you tell me,please,how much in g 14 oz? and in g 1/2 cup and 1 3/4 cup? and my oven is got only up to 260 degrees,and u say 355,so how much i have to put my oven on? thank u so much
Liliya, 14 ounces = 1 3/4 cups. As for the oven, I wouldn’t know coz I’ve never seen one that only goes 260. There might be some kind of conversion there.
Hi,Feistycook,i really want to make your brownies,but,got lost in your measurements a bit,would you help,please. How much in g is 14 oz? and where can i buy white chocolate chips,i cant find them anywhere… my oven is electric and the highest setting iz 260,so what temperature should i put it on?:)
hi,feistycook,i really want to make your brownies,but got lost a bit in your measurements,how much is 14 oz in gramms,please? i cant find anywhere white chocolate chips,can you tell me,please,where can i buy them?
my oven is electric,the highest setting is 260 degrees,so on what temperature i should cook it? i really need your help here…:)
Hi,feistycook,i sorted the oven temperature and 14 oz,i know now(by using my mobile phone converter
But now i cant find anywhere white chocolate chips,please,help!!!! where can i buy them from?
@Liliya, white chocolate chips can be found in any grocery stores, in the baking aisle.
Hi,Feistycook,today baked the brownies,but they didnt come out like yours. yours are very white and look flufy,my more brown and inside doesnt feel like the batter is cooked,its too sticky. Where did i go wrong? How long do i need to mix the batter? You said not to overmixed,so i hardly mixed it,no more than 30 sec. And is enamel baking tray is ok?
Wow,you made these look so easy!:-)
I absolutely adore white chocolate,in fact,since time I am a kid.I have a rather large bar of it in my pantry right now and was wondering what to make,so I thought why not brownies.Brownies and White Chocolate – two of my favorite things!
Thank you for sharing!:-)
hi so I am making these today for a secrete Santa party with my friends on Sunday and my secret Santa person loves white chocolate so I really hope he will love this I know I will it looks amazing.
[...] feistycook.com via Sarah on [...]
[...] feistycook.com via Sarah on [...]
I too made them and they taste wonderful however, like Liliya mine were not light and fluffy like the pic. Of course that hasn’t stopped us from eating them but I would like to make them for a work luncheon. What could I have done wrong ?
hmmmm, really interesting
Hi ate, is that eating chocolate or baking/cooking chocolate? Thank you!
Kath, I suppose any kind of chocolate is for either eating and/or baking. In this recipe I use white chocolate bar which I chopped up, then used white chocolate chips too.
Hello, I tried out your recipe and we loved the brownies. Just wondering two things. First how much nuts would you include in the recipe? Second, your brownies look sord of cakeylike, mine were a lot more dense, do you have any idea why that would be?
Thanks
@Brenda probably coz I mixed a little bit longer than I should.
Glory to God these are delicious! Thank you for posting this recipe. I just made them and I’m getting ready to make another pan using coconut white chocolate bars.
Oooh, coconut. Where did you get those?
I used the Choceur brand white chocolate coconut bar sold at Aldi discount grocery store and it’s only $1.99 for a 7.05 OZ. bar. They also have a plain white chocolate bar which I use as well and, it’s real white chocolate; cocoa butter is the ingredient, not vegetable fat like the white chocolate baking chips. Lindt makes a white chocolate bar with flakes of coconut that is sinfullly delicious but it cost more; of course, it’s Lindt.
[...] White Chocolate Brownies These brownies or “blondies” as they are sometimes named, are amazingly moist! The hint of lemon is a lovely addition. Recipe from Feisty Cook. [...]