1 Bowl White Chocolate Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 cup (226g) unsalted butter
02 -
6 ounces (170g) pure white chocolate, coarsely chopped
03 -
1½ cups (300g) granulated sugar
04 -
4 large eggs, room temperature
05 -
2 teaspoons pure vanilla extract
06 -
1½ cups (188g) all-purpose flour
07 -
½ teaspoon salt
08 -
1 cup (180g) white chocolate chips (optional)
→ Cream Cheese Frosting
09 -
4 ounces (113g) full-fat brick cream cheese, room temperature
10 -
¼ cup (56g) unsalted butter, room temperature
11 -
2 ounces (56g) white chocolate, melted and cooled
12 -
1 cup (120g) confectioners' sugar
13 -
½ teaspoon pure vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (177°C). Grease 9x13-inch pan or line with foil/parchment paper with overhang.
02 -
Melt butter and white chocolate in 30-second increments. Whisk in sugar, eggs, vanilla. Add flour and salt, then fold in white chocolate chips.
03 -
Bake for 30-32 minutes, covering with foil halfway. Test with toothpick for moist crumbs. Cool completely on wire rack.
04 -
Beat cream cheese and butter until creamy. Add melted white chocolate, confectioners' sugar, and vanilla. Beat until smooth.
05 -
Spread frosting on cooled brownies. Slice and serve.
# Notes:
01 -
Unfrosted brownies freeze well up to 3 months
02 -
Use quality white chocolate bars, not chips
03 -
Frosted brownies keep in refrigerator for up to 1 week
04 -
Unfrosted brownies keep at room temperature for up to 1 week