White Chocolate Chip Brownies

Brownies with two different kinds of chocolate AND white chocolate chips? Sign me up. Once you try these, you’ll never go back to box brownies. What’s more? They’re so easy to make and take less than 30 minutes!

I’ve always loved brownies. I’m also obsessed with chocolate, specifically white chocolate. So I decided to make brownies but with a twist. I think it’s safe to say that white chocolate chip brownies are my new favorite kind of brownies. They are very simple to make, require a few ingredients (most of which you probably already have) and are absolutely delicious!

For these brownies, I wanted to have the best quality and results so I used chocolate bars as opposed to chocolate chips. Chocolate chips typically have less flavor and taste a little waxy and we don’t want that in our perfect brownies! I used Ghirardelli White Chocolate bars and broke them into chunks.

It is extremely important that you mix dry ingredients separate from the wet ingredients. Additionally, mixing your eggs and sugar separately makes a world of difference in how your brownies turn out.

Let’s get into it!

Firstly, sift your dry ingredients – flour, cocoa powder, salt, and set aside. Next, combine your eggs and sugar and mix for 4-5 minutes using a mixer. Keep them separate.

Melt the butter and bars of milk and dark chocolate in the microwave or over a pot of boiling water. Take out every 30 seconds to mix until melted (if you’re using a microwave).

Once your eggs are whipped, turn off the mixer and add in your melted chocolate. Fold in the chocolate slowly using a rubber spatula.

Turn on the mixer and keep on the lowest speed. Add in the sifted flour mixture and keep adding gradually until combined. Lastly, add in the chunks of white chocolate.

Pour the white chocolate chip brownie batter into a prepared pan and bake for 15 minutes. Leave the brownies to bake and check for doneness using a toothpick after ~13 minutes. It’s imperative, yes imperative, that you don’t over bake them. Otherwise, they won’t stay moist after cooling. Who likes a dry brownie? Not me.

Mo’s Tips

• These brownies aren’t extremely sweet. You can use milk chocolate instead of semisweet chocolate or add a few more tablespoons of sugar.
• Be sure to whisk the eggs and sugar for at least 5 minutes and add the dry ingredients slowly to the wet ingredients. This makes all the difference.
• Salt is important because it enhances and elevates flavor of other ingredients. Don’t skip over this step.
• For the drizzle, melt some white chocolate and pour into a piping bag or a large ziploc with a corner cut off. Drizzle and decorate as you please!