Who doesn’t love brownies? We’ve tried just about every kind of brownie out there – French silk pie brownies, chocolate pudding brownies, milk & cookie cheesecake brownies, and the list goes on and on. While each of our ventures into the land of sweet brownie bliss is incredible, sometimes it’s nice to dial it back a bit and stick with a classic…with a bit of a twist, of course.

These white chocolate brownies don’t involve making several batters and combining them, no crusts to make separately, no fancy whipped topping, and no special ingredients you won’t use ever again. This recipe is exactly what it sounds like – delicious brownies with white chocolate instead of milk or dark chocolate.

Part of what makes these brownies so delectable is the fact that they turn out so dense and moist without being too rich or overwhelming, as some desserts are.

You’ll start by melting the butter and white chocolate together. It’s important to use baker’s white chocolate and not white chocolate candy melts. Only the baker’s chocolate will give you the rich, creamy texture you’re looking for. The candy melts will end up being too liquidy.

Once the butter and chocolate are smooth and melted, stir in your dry ingredients. Bake for 20-25 minutes at 350°, and then let the brownies cool. While waiting, melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring in between, until the chocolate is silky smooth. Then, just drizzle over the top and enjoy your white chocolate brownies!