These fudgy white chocolate chip brownies are the perfect fudgy, moist, dense, chocolate brownie filled with white chocolate chips and have the perfect crispy topping.
What makes these the best white chocolate chip brownies?
There are a few things that make these the best brownies:
- easy base brownie recipe that uses ingredients you'll likely already have at home
- uses melted chocolate and cocoa powder for an intense, rich chocolate flavour
- the recipe only needs two bowls, so it comes together easily without a lot of washing up
- they bake with a delicious crispy top every time
- filled with white chocolate chips to for extra chocolatey-ness
How to make the simple brownie base
This double chocolate chip brownie batter is so filled with rich, butter, chocolate, sugary goodness that it's no wonder these brownies are so delicious.
You start with melted butter and dark chocolate together to create a rich, chocolate base.
How to get the crispy brownie topping
The signature crispy topping is one element of what makes these brownies so moreish.
The key to getting the perfect brownie topping is what we do with the eggs.
In a separate bowl, whisk the caster sugar and eggs until they're really fluffy and pale. This creates a meringue-like mixture which, when cooks, creates that perfect topping.
Finishing the brownie batter
Next, mix in the plain flour and cocoa powder. This recipe doesn't use any raising agents because you want to keep the dense fudginess in this recipe.
It might seem like a lot of cocoa powder, but it's completely necessary. The melted chocolate create the rich chocolate foundation and the cocoa powder adds another dimension of chocolate flavour.
This white chocolate chip brownies recipe uses 200g chocolate chips, but you're welcome to add pretty much anything in here. Swap for milk chocolate chips, chocolate chunks, or a mixture of both.
For whichever add-ins you decide to use, I suggest sticking to using 200g, because you need the right proportion of brownie batter to bind all the add-ins together.
Baking the perfect white chocolate chip brownies
Perfectly baked brownies are a personal thing, some people prefer them more fudgey and some people prefer them more cakey.
I use a 8-inch square cake tin to bake these and they come out delicious every time. If you use a bigger tin, reduce the baking time.
The baking time on the recipe is a guide. If you like your brownies really fudgey, then bake them for 18 mins or so. If you want them really cakey, them keep them in the oven for about 25 mins.
Remember they will keep baking slightly once you take them out of the oven, and they'll set a little bit more too.
Looking for more brownie recipes?
Fudgy, rich chocolate brownies filled with white chocolate chips
- 190 g unsalted butter
- 190 g dark chocolate
- 3 large eggs
- 250 g caster sugar
- 85 g plain flour
- 50 g cocoa powder
- 200 g chocolate chips
- Preheat the oven to 180°C (160°C fan)
- Grease and line an 8 inch square tin.
- Melt the butter and dark chocolate together and then leave to cool.
- In a separate bowl, whisk the eggs and caster sugar until thick, foamy and creamy. This may take 3-5 minutes with a hand mixer.
- Pour the cooled butter-chocolate mixture over the eggy mousse and stir in. Don’t worry too much about knocking the air out, it’ll just make the brownies even fudgier!
- Stir in the flour and cocoa powder until just combined. Try not to overmix at this stage.
- Fold in the chocolate chips.
- Bake for 20-25 minutes, until the top is crispy and there is a slight wobble. They will firm up slightly as they cool.
- Leave to cool completely in the tin.
- Turn out of the tin, slice and enjoy!
Keywords: brownies, white chocolate chip brownies, chocolate
What's your favourite thing to add to brownies? Share your thoughts in the comments below!