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White chocolate brownies with a crisp papery topping being cut into with a fork
55Total Time
20Prep Time
35Bake Time

White Chocolate Brownies

2 Reviews

About our White Chocolate Brownies recipe:

These super-tasty white chocolate brownies are the perfect snack at any time of day - serve them warm with vanilla ice cream or straight from the fridge for a deliciously-gooey chocolate treat. We use Billington’s Golden Caster Sugar to give these white chocolate brownies richness and depth, as well as high-quality white chocolate to ensure the finished bake’s perfect.

Top tip - if you think your brownies are cooking too fast, turn the heat down slightly so they don’t get too brown on the top and they come out with a nice, fudgy centre.

55Total Time
20Prep Time
35Bake Time


  1. Step 1:

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square brownie tin with baking parchment.

  2. Step 2:

    Melt the white chocolate and butter in a heatproof bowl over a pan of simmering water. One the butter and white chocolate have melted, take the bowl off the simmering water set aside to cool slightly.

  3. Step 3:

    In a separate bowl, whisk the eggs until pale and fluffy. Add the caster sugar and whisk until thick, then gently fold in the melted chocolate and butter. Avoid over-stirring, as you’ll knock the bubbles out of the mixture.

  4. Step 4:

    Gently sieve in the flour and fold in until the mixture is smooth.

  5. Step 5:

    Pour the white chocolate brownie mixture into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top. There should still be some movement in the centre of the tin when you’ve finished baking; give it a shake and see if the mixture under the crust wobbles slightly.

  6. Step 6:

    If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake, or turn the oven heat down slightly.

  7. Step 7:

    Remove the brownie from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.


    • 200g Unsalted butter (softened)
    • 350g White chocolate
    • 2 Eggs (free range)
    • 200g Billington's Unrefined Golden Caster Sugar
    • 120g Allinson's Self-Raising White Flour


  • Silicone spoon
  • Brownie tray 20 x20cm
  • Mixing bowls
  • Sieve
  • Whisk or electric whisk

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