Fudgy White Chocolate Brownies
Indulge in these rich and decadent fudgy white chocolate brownies, perfect for any sweet craving. This recipe yields a pan of deliciously moist and chewy treats with a crackly top.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Microwave-safe bowl
- Double boiler (alternative)
- Large bowl
- Whisk
- Spatula
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter Crucial for richness and moisture.
- 12 oz high-quality white chocolate finely chopped: The star of the show. Use bars, not chips, for better melting and flavor.
- 1 ½ cups granulated sugar For sweetness and that classic crackly top.
- 3 large eggs Binds everything together and contributes to the fudgy texture.
- 1 teaspoon vanilla extract Enhances all the sweet flavors.
- 1 ½ cups all-purpose flour Gives structure without making them cakey.
- ½ teaspoon salt Balances sweetness and brings out the chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment.
- In a microwave-safe bowl, melt butter and chopped white chocolate in 30-second intervals until smooth, or use a double boiler; let cool slightly.
Mixing
- Whisk sugar and the cooled white chocolate mixture in a large bowl, then beat in eggs one at a time, followed by vanilla extract until the mixture is thick and glossy.
- In a separate bowl, whisk flour and salt, then gradually add to the wet ingredients, mixing until just combined without overmixing.
Baking & Cooling
- Pour the batter into the prepared pan and spread evenly, then bake for 25-30 minutes until edges are golden and a toothpick comes out with moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before lifting out with parchment paper and cutting into squares for fudginess and clean cuts.
Notes
For the best fudgy texture, make sure not to overbake the brownies. They should still look a little gooey in the center when removed from the oven. Cooling completely is crucial for a clean cut and ideal texture.