White Chocolate Brownies!

Hello lovely people, I am back with a very simple and quick recipe for white chocolate brownies. Truly a slice of heaven. Valentines day is coming up, so why not bake these for your loved one(s)?!

tempImageForSave 4When I was younger, I used to have an obsession with white chocolate brownies, and I kid you not, I would make them at least every other week – I was hooked. Now that I am a little bit older, I no longer eat these twice a month but I also decided to add chopped and toasted walnuts for that extra crunch and flavour. Adding nuts is totally optional, but I highly recommend it. Either way, with or without, these brownies will still have you dreaming about them days after you try them.

I wanted to make these brownies a little fancier (since I’m sooo extra), and I whipped up some heavy cream with Madagascar vanilla bean paste to pipe on top using a petal tip. I also tempered about 100 grams of chocolate chips and spread it on parchment paper to create the chocolate triangles. In order to achieve shinier chocolate decorations, I should have used acetate sheets, but sadly… I didn’t have any, so parchment was going to have to do. Overall, I think these went great and I am still as in love with these brownies as I was 5 years ago.

White Chocolate Brownies

  • Difficulty: Easy
  • Print


230g (1-3/4 cups) white chocolate chips
114g (1/2 cup) butter
75g (1/2 cup) sugar
2 eggs
160g (1-1/4 cup) flour
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
75g (1/2 cup) semi-sweet chocolate chips
63g(1/2 cup) toasted walnuts, roughly chopped (optional)


  1. Grease and line an 8×8″ square pan.
  2. Preheat oven to 180C/350F
  3. Melt the white chocolate and butter together in a stainless or glass bowl on top of a small saucepan of simmering water. Make sure the water does not touch the bottom of the bowl.
  4. Take off heat, and stir in your granulated sugar.
  5. Add in your eggs and vanilla extract after the sugar is fully incorporated.
  6. Whisk in your sifted flour, baking powder, and salt until just combined — do not over mix!
  7. Fold in the chocolate chips and walnuts (if adding), and pour into your prepared pan.
  8. Bake for 30 min or until a skewer comes out mostly clean (do not over bake to achieve that slightly fudgy brownie texture).
  9. Let it cool, decorate (optional), and enjoy any way you like!!

Note: brownies without whipped cream can last 3-4 days at room temperature in an airtight container. To store longer, freeze in an airtight container for up to 4 months. Brownies with whipped cream must be stored in the fridge immediately (also in an airtight container)



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s