White Brownies Recipe

4.5 2 3
White Brownies Recipe
White Brownies Recipe photo by Taste of Home
Publisher Photo

White Brownies Recipe

Read Reviews
4.5 2 3
Publisher Photo
Geneva Mayer of Olney, Illinois uses white chocolate and vanilla chips to give traditional brownies a delicious twist. "These moist chewy snacks will satisfy even the most avid chocolate lover," she promises.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 40 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 40 min.

Ingredients

  • 6 ounces white baking chocolate, chopped
  • 1 cup butter, cubed
  • 6 eggs
  • 3 cups sugar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 package (10 to 12 ounces) vanilla or white chips
  • 1 cup chopped pecans

Directions

In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes.
Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans.
Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack. Yield: about 4 dozen.
Originally published as White Brownies in Quick Cooking March/April 1998, p42

Nutritional Facts

1 each: 172 calories, 8g fat (4g saturated fat), 38mg cholesterol, 86mg sodium, 23g carbohydrate (13g sugars, 0 fiber), 2g protein.

  • 6 ounces white baking chocolate, chopped
  • 1 cup butter, cubed
  • 6 eggs
  • 3 cups sugar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 package (10 to 12 ounces) vanilla or white chips
  • 1 cup chopped pecans
  1. In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes.
  2. Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans.
  3. Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack. Yield: about 4 dozen.
Originally published as White Brownies in Quick Cooking March/April 1998, p42

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Reviews forWhite Brownies

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MY REVIEW
bradymcduffy42 User ID: 6635767 27117
Reviewed Nov. 20, 2012

"These brownies were delightful. I will put macademia nuts in with them next time. Perfect for those who are allergic to chocolate!!"

MY REVIEW
misscamaro88 User ID: 3056165 51768
Reviewed Jul. 11, 2009

"I LOVED these brownies. They were very moist, but not too heavy or dense. Very sweet, very rich! My co-workers liked them very much! I'll surely make them again."

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