These Mini White Chocolate Brownies have that soft, fudgy blondie texture with a gentle sweetness that feels almost buttery. They’re rich without being heavy the kind of treat you bake when you want something elegant, tender, and a little bit special.
Ingredients
- 1 cup white chocolate chips
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- Optional: Extra white chocolate chips for the top
- Swap: Use half white chocolate, half chopped strawberries for a fruity twist
Steps
- Melt the white chocolate and butter together gently until smooth. Let it cool slightly warm is perfect, hot is not.
- Whisk in the sugars, then add the eggs and vanilla. The mixture should look pale and glossy.
- Fold in the flour and salt just until combined. Don’t overmix blondie batter is happiest when handled gently.
- Pour into a lined mini baking pan and smooth the top.
- Sprinkle extra white chocolate chips on top if you’d like those pretty melted pockets.
- Bake at 350°F for 18–22 minutes, or until the edges are set and the center still looks slightly soft.
- Cool completely before slicing white chocolate brownies firm up as they rest.
Chef’s Tips
- White chocolate scorches easily, so melt it gently and stir often.
- Pull the brownies out while they still look a touch underbaked that’s how you get that beautiful fudgy texture.
- Chill for cleaner slices, especially if serving as tiny squares.
Variations
- Raspberry Swirl: Drop tiny spoonfuls of raspberry jam on top and swirl lightly before baking.
- Lemon White Chocolate: Add 1 tsp lemon zest for a bright, bakery-style flavor.
- Triple Chip: Fold in a handful of milk or dark chocolate chips for contrast.