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These fudgy, White Chocolate Brownies are the perfect bake for those with a sweet tooth! With chunks of white chocolate and a classic crackled top, made with gluten free flour so they’re completely coeliac-safe. But no-one would ever know!
These White Choc Brownies Are A Sweet Treat
- Why choose this recipe? If you’ve got a sweet tooth and you love white chocolate, these fudgy and delicious white chocolate brownies are for you. The ultimate treat for when you need a chocolate fix!
- But wait… isn’t that a blondie!? Nope! Did you know gluten free blondies don’t actually contain melted chocolate in the mix (contrary to popular belief) while these white chocolate brownies do. They are similar, but different – these brownies are definitely sweeter.
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work.
- Top Tip: Don’t be fooled into thinking your white chocolate brownie isn’t ready to come out of the oven if the middle is quite liquid still. It should wobble in the centre – if it doesn’t, it’ll be overbaked and more like a stodgy cake!
Ingredients and Substitutions
There’s a printable recipe card below for these easy white chocolate brownies with the full quantities. But here are the main ingredients and ideas for any swaps.
- White Chocolate: Double check the one you’re using is gluten free. I recommend a baking white chocolate like Dr Oetker as some cheaper brands can cause the brownies to go quite greasy. Always use a good quality chocolate for these!
- Butter
- Sugar: I use caster sugar – that’s bakers sugar or superfine sugar in the US.
- Eggs
- Vanilla
- Gluten Free Plain Flour: I usually use the FREEE plain gluten free flour, but any supermarket blend will work. In the US use all purpose or 1:1 gluten free flour.
- White Chocolate Chips: Or chop up some white chocolate into chunks. Again, double check this is gluten free with no ‘may contain’ warnings.
How to Make White Chocolate Brownies
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free white chocolate brownies recipe is to make.
Storing and Freezing Instructions
TO STORE: These white choc brownies will keep for at least a week in an airtight container, there’s no need to refrigerate them.
TO FREEZE: You can freeze these brownies too. I recommend cutting them up and then freezing so you can just defrost what you need at-a-time.
Frequently Asked Questions
Here are some FAQs about this easy white chocolate brownies recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Did you know these two things aren’t the same? Despite appearances, gluten free blondies don’t have any melted chocolate in the mixture, whereas white chocolate brownies do. They both have a fudgy, brownie-like texture, but blondies are flavoured with vanilla rather than melted white chocolate.
It’s important to use a good quality white chocolate in this recipe, ideally one designed for baking. Cheaper brands can have more oil in them and will result in slightly greasier brownies.
More Gluten Free Brownies Recipes
If you like this gluten free white chocolate brownies recipe then make sure you check out these other gluten free brownie recipes too…
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Preheat the oven to 180’C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the white chocolate into a bowl and melt over a bowl of boiling water (or in the microwave in 10-second intervals). Once melted set aside to cool slightly while you start the rest of the recipe.
Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
Add the melted white chocolate to the mix – make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
Sift in the flour and add the chocolate chips. Fold the dry ingredients into the mix gently. You don’t want to over mix – just enough so there are no lumps of flour.
Once combined, pour into the lined baking tin and spread out evenly. Sprinkle any leftover chocolate chips on top. Place the brownies in the oven and bake for 30 minutes. When ready, the centre should still wobble a little, but the top should be golden and starting to crackle.
Remove from the oven and cool on a wire rack completely before cutting them up. Ideally for a few hours / overnight. You can also refrigerate them to speed up the process, before cutting into 16 squares.
- VERY IMPORTANT: I cannot stress enough how important it is to let these white chocolate brownies cool completely before cutting them. They need to be quite liquid still when they come out of the oven to firm up into gooey, fudgy brownies!
- Storage: These brownies can be stored for up to a week at room temperature, or frozen for up to 6 months.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little review about about these White Chocolate Brownies! It really helps support my blog and get my recipes out there. Thank you! xx
Serving: 1brownie | Calories: 290kcal | Carbohydrates: 31g | Protein: 3g | Fat: 18g
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