White Chocolate Brownies

These are sweet and gooey

White Chocolate Brownies


  • 8 oz. white chocolate, chopped
  • 1 1/2 sticks butter, salted
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 1/4 c. granulated sugar
  • 1 tsp. vanilla extract
  • 1 1/4 c. all-purpose flour
  • 3 tbs. milk powder, toasted
  • 1 tsp. kosher salt
  • 1/2 c. white chocolate chips

Yields Approximately 24 bars

For Toasted Milk Powder

In a microwave-safe container, heat the milk powder in 30-60 second bursts, stirring frequently to prevent hotspots. The milk powder will start to brown as it heats. This process takes about ten minutes, depending on the microwave and how much you toast the milk powder. For these brownies, I toasted it to a light blond color. Allow milk powder to cool before using.

Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe container, melt the butter and 8 oz. of white chocolate in 30 second bursts until chocolate is melted. Set mixture aside to cool.

Beat the sugar, eggs, and egg yolk together until mixture is frothy. Add the vanilla extract and cooled chocolate mixture and beat to combine. In a bowl, sift together the flour, milk powder, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the white chocolate chips.

Pour the mixture into a 9×13 baking pan lined with a greased piece of parchment paper. Bake for 45-50 minutes or until the brownies are firm to the touch and an inserted toothpick comes out clean. The white chocolate makes these behave differently from a regular brownie, so they may need more time to bake depending on the oven.

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