Fudgy White Chocolate Brownies with Crinkle Tops and Gooey Centers

These white chocolate brownies are proof that you don’t need dark chocolate to make a deeply satisfying brownie. Soft, chewy, rich, and gooey in the center, these brownies offer everything you love about classic fudgy brownies—just in white chocolate form. With their crinkly, shiny tops and dense texture, they’re a total showstopper.

While blondies are often seen as the white chocolate alternative to brownies, these are not blondies. These are true white chocolate brownies—thick, dense, and chewy, made by melting white chocolate into the batter for richness and depth. The result? A golden-hued square with soft centers, crisp edges, and a melt-in-your-mouth texture that hits all the right notes.

Perfect for bake sales, parties, gifting, or anytime you want something sweet and unique, these brownies bring bakery-style indulgence straight to your kitchen.

Why You’ll Love These White Chocolate Brownies

• Fudgy and Rich: The texture is dense and chewy with gooey centers and crisp edges.
• Crinkly Tops: Whisked eggs and sugar create that shiny, crinkle-top finish just like classic brownies.
• Bold White Chocolate Flavor: Melting white chocolate into the base gives these brownies their signature richness.
• Easy to Customize: Add-ins like raspberries, macadamia nuts, or even lemon zest make them endlessly versatile.
• Simple and Fast: Made with basic pantry ingredients in under an hour—no mixer required.

Ingredients You’ll Need (and Why)

For the White Chocolate Brownies:

• White chocolate – This is the base of the entire recipe. When melted into the batter, it gives these brownies their creamy, buttery flavor and fudgy texture.
• Unsalted butter – Adds richness and structure to the batter. Helps create that classic melt-in-your-mouth finish.
• Granulated sugar – Sweetens the brownies and, when beaten with eggs, contributes to the shiny crackly top.
• Brown sugar – Adds depth of flavor and helps keep the centers soft and chewy.
• Eggs – Bind the batter, add richness, and help develop that crisp edge and shiny top.
• Vanilla extract – Enhances the flavor of the white chocolate and rounds out the sweetness.
• All-purpose flour – Gives the brownies structure while keeping them soft and dense.
• Salt – Balances the sweetness and sharpens all the other flavors.

Optional Add-ins or Toppings:

• White chocolate chips – For extra bursts of sweetness and texture.
• Chopped macadamia nuts – Add crunch and a buttery contrast to the fudgy base.
• Fresh berries – Like raspberries or blueberries, for tartness and visual appeal.
• Flaky sea salt – A sprinkle on top cuts through the sweetness and adds a gourmet touch.

How to Make White Chocolate Brownies

Step 1: Melt White Chocolate and Butter
In a heatproof bowl, gently melt the white chocolate and butter together. Use a microwave in short bursts or a double boiler. Stir until completely smooth, then set aside to cool slightly.

Step 2: Whisk the Eggs and Sugars
In a separate bowl, whisk the eggs with both the granulated sugar and brown sugar until light and slightly thickened. This step helps create that signature crinkle top.

Step 3: Add Flavor
Stir in the vanilla extract to the egg-sugar mixture. The warmth of vanilla balances out the sweetness of the white chocolate.

Step 4: Combine the Batter
Slowly pour the melted white chocolate mixture into the eggs and sugar, whisking as you go. Add the flour and salt and stir until just combined. Don’t overmix, or the texture may become cakier.

Step 5: Fold in Extras
If desired, gently fold in white chocolate chips, nuts, or other add-ins. The batter will be thick and glossy.

Step 6: Bake
Spread the batter evenly into a prepared pan lined with parchment. Bake until the edges are set and the center is just barely jiggly—this is key to getting a fudgy texture.

Step 7: Cool Before Slicing
Let the brownies cool completely before cutting. This helps them set and gives you clean, sharp edges.

Tips for the Best White Chocolate Brownies

• Use high-quality white chocolate — it’s the dominant flavor, so choose one with real cocoa butter.
• Don’t overbake — the center should look slightly underdone when you pull them out of the oven.
• Line your pan with parchment paper for easy removal and clean slices.
• Whisk eggs and sugar well to help form that shiny, crackly brownie top.
• Cool completely before cutting for neat, bakery-style bars.

Storage Instructions

Store these brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They stay soft and fudgy and are just as delicious cold.

To freeze, wrap individual brownies tightly in plastic wrap and place in a zip-top bag or airtight container. Freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.

Enjoy!

White chocolate brownies are a sweet twist on a classic treat. They’re soft, chewy, rich, and completely addictive. Whether you’re a white chocolate superfan or just looking for a unique dessert, these bars are bound to become a new favorite. Bake them once, and you’ll find yourself craving their gooey, golden goodness again and again.