Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips (plus extra for topping)
Instructions
- Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick spray. For the best results, line the pan with parchment paper, leaving an overhang on two sides; this allows you to lift the entire block of brownies out easily once they are cooled. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking vigorously after each addition until the batter looks shiny and smooth. Stir in the vanilla extract.
- Sift the cocoa powder, all-purpose flour, and salt directly into the wet ingredients. Using a spatula, gently fold the dry ingredients into the butter mixture until just combined—be careful not to overmix, as this can make the brownies tough. Fold in the white chocolate chips. Pour the batter into the prepared baking pan and spread it evenly into the corners. Bake for 22 to 25 minutes. You will know they are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Remove the pan from the oven and place it on a wire rack. It is vital to let the brownies cool completely in the pan for at least 30 minutes. This setting period allows the fudgy center to firm up so you can get clean slices. Once cooled, use the parchment paper handles to lift the brownies out of the pan. Use a sharp knife to cut them into 16 squares. Serve them as they are, or slightly warmed with a glass of cold milk.
- Cook Time: 40 minutes