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
Servings 12 squares
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
These will keep for 5 days at room temperature in a seeled container
If you’re looking for more easy bake recipes, check out my original Blondie recipe
Enjoying Keeva Eats? Sign up to our newsletter below!
Leave a Reply