1 Bowl White Chocolate Brownies

★ ★ ★ ★ ★ 4.5 from 19 reviews

Author: Sally Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 3 hours
Yield: 18 brownies

Instead of chocolate, try these homemade 1 bowl white chocolate brownies. The flavor is unbelievable
and they’re so simple!

Ingredients
1 cup (230g; 2 sticks) unsalted butter
6 ounces (170g) pure white chocolate, coarsely chopped*
1 and 1/2 cups (300g) granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1/2 teaspoon salt
optional: 1 cup (180g) white chocolate chips

FROSTING

4 ounces (112g) full-fat block cream cheese, softened to room temperature

1/4 cup (60g) unsalted butter, softened to room temperature
2 ounces (56g) white chocolate, melted and slightly cooled*
1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract

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Instructions
1 Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan or line with aluminum
foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out
(makes cutting easier!). Set aside.
2 In a microwave-safe bowl, combine the butter and chopped white chocolate. Melt in 30
second increments, whisking after each, until completely smooth. Whisk in the sugar until
completely combined, then whisk in the eggs and vanilla. Whisk in the flour and salt, then fold
in the white chocolate chips until combined. Batter will be thick. Spread evenly into prepared
pan.
3 Bake for 30 minutes, covering loosely with aluminum foil halfway through. Test the brownies
with a toothpick at the 30 minute mark. Insert it into the center of the pan. If it comes out with
wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are
done. Keep checking every 2 minutes until you have moist crumbs. My brownies take
32 minutes.
4 Remove from the oven and place on a wire rack to cool completely before frosting.
5 Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or
whisk attachment, beat the cream cheese and butter together on high speed until smooth and
creamy. Add the white chocolate, confectioners’ sugar, and vanilla. Beat on low speed for 30
seconds, then switch to high speed and beat for 2 minutes. Taste, then add a pinch of salt if
desired. Spread the frosting on the cooled brownies, then slice and serve.
6 Cover and store leftover frosted brownies in the refrigerator for up to 1 week, or if the
brownies are not frosted, at room temperature for up to 1 week.

Notes
1 Make Ahead Instructions: Unfrosted brownies freeze well up to 3 months. Thaw overnight in
the refrigerator then bring to room temperature before serving.
2 Special Tools (affiliate links): 9×13-Inch Baking Pan | Glass Mixing Bowls | Whisk | Electric Mixer
(Handheld or Stand) | Icing Spatula
3 White Chocolate: White chocolate bars are typically sold in 4 ounce bars. You’ll need two. 6
ounces will be melted down for the brownies and 2 ounces will be used in the frosting. I
suggest Ghirardelli, Baker’s brand, or Lindt. Do not use chocolate chips. For the white
chocolate in frosting, make sure it is melted 10 minutes prior to beating into the frosting.
Otherwise, it will melt the butter in the frosting!

Find it online: https://sallysbakingaddiction.com/1-bowl-white-chocolate-brownies/