This white chocolate brownie recipe is a little different to a normal brownie recipe by subing out cocoa powder and milk chocolate for condensed milk and white chocolate. They also differ from my regular blondie recipe, with a more cakey and soft texture, rather than fudgey and chewy. The result is almost a basque cheesecake texture and it’s absolutely delicious. They are easily adaptable by adding in different mix-ins as you desire, I have added white chocolate chips here but you could add anything you like – milk chocolate, biscuit pieces, nuts or fruit – the options are endless!
White Chocolate Brownies
Equipment
- 1 8" square baking tin
Ingredients
- 115 g butter, room temp
- 180 g white chocolate
- 1 whole egg
- 1 tin condensed milk
- 1 tsp vanilla extract
- 1 tsp salt
- 190 g plain flour
- 75 g white chocolate chips (or any other mixins you would like!)
- icing sugar (for dusting)
Instructions
- Preheat your oven to 175c fan
- Grease and line your baking tin
- Melt the white chocolate and butter and stir to combine
- Add the condensed milk and stir to combine
- Add the egg and vanilla, stir to break up the egg and combine
- Fold in the flour
- Stir through the chocolate chips and any other mixins
- Pour into your prepared tin and bake for 25mins
- Allow to cool for 10 mins in the tin then remove to cool fully before cutting
Notes
If you’re looking for more easy bake recipes, check out my original Blondie recipe
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