White Brownies
Indulge in the irresistible sweetness of White Brownies, a luscious twist on classic blondies! These decadent bars are made with a rich buttery base, light brown sugar for caramel-like depth, and dotted with creamy white chocolate chips for bursts of sweetness in every bite. With just 15 minutes of prep time, this recipe is surprisingly simple and comes together beautifully with pantry staples like all-purpose flour and pure vanilla extract. For an extra layer of flavor and crunch, toss in some chopped pecans or walnuts. Perfectly golden on top and delightfully chewy in the middle, these white brownies are the ultimate crowd-pleaser for any occasion. Bake a batch and enjoy them as a dessert, snack, or paired with your favorite cup of coffee.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Light brown sugar
- 50 grams Granulated sugar
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 160 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams White chocolate chips
- 50 grams Chopped nuts (optional, such as pecans or walnuts)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium saucepan, melt the butter over low heat. Once melted, remove it from heat and let it cool slightly.
Stir in the brown sugar and granulated sugar until the mixture is smooth and well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Fold in the white chocolate chips and nuts (if using).
Spread the batter evenly into the prepared baking pan, using a spatula to smooth the top.
Bake in the preheated oven for 22-25 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Let the blondies cool completely in the pan on a wire rack. Once cool, lift them out using the parchment paper overhang and cut into 12 squares.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 450.5 g | 164% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 310.8 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 379 mg | 29% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
