White Chocolate Brownie Mix
Rich, indulgent, and undeniably irresistible, this White Chocolate Brownie Mix recipe is a delightful twist on the classic brownie that’s sure to charm white chocolate lovers everywhere. Featuring a luscious blend of creamy white chocolate chips, buttery sweetness, and a perfect balance of brown and granulated sugars, these blondie-style brownies are wonderfully soft, chewy, and packed with flavor. With a simple prep time of just 15 minutes, this easy-to-make dessert combines pantry staples like all-purpose flour, baking powder, and vanilla extract for a fuss-free baking experience. Perfect for sharing at parties, as a holiday treat, or for satisfying a late-night sweet tooth, these homemade brownies are golden squares of pure decadence. Bake up a batch and let the aroma of white chocolate bliss fill your kitchen!
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Recipe Information
Ingredients
- 1.5 cups White chocolate chips
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until evenly combined.
Add the white chocolate chips to the dry ingredients and gently mix to distribute them evenly.
In a separate medium-sized bowl, whisk together the melted butter, eggs, and vanilla extract until smooth and fully combined.
Gradually pour the wet mixture into the dry ingredients and gently fold everything together using a spatula or wooden spoon. Be careful not to overmix; stop stirring once you no longer see streaks of dry flour.
Pour the brownie batter evenly into the prepared baking pan and spread it out with a spatula.
Bake the brownies in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (but no raw batter).
Let the brownies cool in the pan on a wire rack for at least 20 minutes before slicing them into squares.
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 136.1 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 627.9 g | 228% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 463.7 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 766 mg | 59% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1841 mg | 39% | |
*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.
