White Chocolate Brownies

I have a very sweet tooth, as you probably already know if you’ve been a reader of this blog for long. But lately, my sweet tooth is in overdrive. I’m making cookies almost every other day. A cupcake piled high with buttercream is usually one of the first things I think about in the morning. I want to chase every big bowl of fresh fruit with a bowl of ice cream.

I’m going to blame it on the baby and my weakened self-discipline, but it’s getting a little out of control. I need to reign it in, “detox”, or something along those lines… eventually, someday.

But not today, not when there are white chocolate brownies with pecans.

White Chocolate Brownies

White Chocolate Brownies

I debated what to actually call these little sugary squares, as I feared “brownie” may perturb you chocoholics out there. But a brownie this, in fact, is. I used a brownie recipe, swapping the bittersweet chocolate for white. I also followed the same method of melting the butter and chocolate together and gently stirring in the remaining ingredients (as opposed to the creaming method used in most “blondies”). And so a brownie it shall be called.

Whatever you want to call them, they’re incredible, and incredibly addicting. Bake with caution, because half of the pan will be gone before you know it.

White Chocolate Brownies

White Chocolate Brownies with Pecans
Yield: 16 brownies
  • ½ cup (125 grams) unsalted butter
  • ½ cup (90 grams) white chocolate, chopped
  • 1 cup (220 grams) sugar
  • Pinch of salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¾ cup (95 grams) all-purpose flour
  • ¾ cup (70 grams) white chocolate chips
  • ½ cup (70 grams) pecans, chopped
  1. Preheat oven to 350 degrees F. Line an 8 inch square baking pan with parchment paper, letting the sides overhang.
  2. In a heat-proof bowl placed over a saucepan of simmering water, melt the butter and white chocolate together, stirring until smooth. Remove from heat and add the sugar and salt. Whisk in the eggs one at a time, followed by the vanilla. Stir in the flour. Add the white chocolate chips and pecans and stir until just combined.
  3. Pour batter into the prepared baking pan and bake until top just begins to turn golden brown, about 25-35 minutes. Let cool for 10 minutes in the pan, then lift the brownies out using the overhanging parchment paper and place on a wire rack to cool completely.
  4. Slice and store in an airtight container at room temperature for up to 5 days.

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11 Responses to White Chocolate Brownies with Pecans

  1. I love a good bar or brownie and these look incredibly moist and buttery. The white chocolate and pecan combo sounds perfect!

  2. I can see why these wouldn’t last long! The combination of white chocolate and pecans looks amazing! I like to joke that I have sweet teeth as sweet tooth just doesn’t seem to cut it!

  3. these brownies look INCREDIBLE! i’ve never seen white chocolate brownies before. pinned this to pinterest. :)

  4. I was just thinking how much I prefer blondies and brownies over cake then I saw your post! These look great.

  5. You had me at white chocolate…those look delicious!

  6. If that little baby is inspiring gorgeous treats like these, then I’d like you stay pregnant a little longer. ;) Seriously, they look and sound wonderful.

  7. Magui says:

    Hi! I found your blog somehow, and it really looks completely delicious!
    I’ve already tried these white brownies (and posted about it in my blog – in Spanish).
    Congratulations on your recipes and photos.
    Greetings from Uruguay!

  8. jackie says:

    Did I miss how long to start watching for that brown top? I’m sure I’m not the only person has to use timers and do other things…

    Great ingredients for sure–hope I catch the batch in time…

    • Annalise says:

      Jackie, I’m sorry I didn’t include the baking time in the recipe. That has been fixed. Bake the brownies for 25-35 minutes.

      • jackie says:

        Thanks–I watched–and they were yummy. I had hoped to have a lot more for book club–but ate too many…..

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