Salty but sweet white chocolate brownies. Perfect for the Kentucky Derby or Cinco De Mayo this weekend!
Some people don’t love chocolate. While I’m not one of them, I can imagine this brownie is going to be a favorite of those that fall into that category. To miss out on the moist chewy brownie dessert all together is a tragedy, and now the void is filled! Don’t worry about them being too sweet either – the white chocolate flavor is subtle, and balanced perfectly by the salt and depth of richness from the sweetened condensed milk. These easy one-bowl brownies are a true hit – they would also make a great care package, or Mother’s Day treat!
This recipe comes from Broma Bakery, a great resource for anything dessert related. https://bromabakery.com/white-chocolate-brownies-recipe/
White Chocolate Brownies
Ingredients
- 1/2 cup butter room temperature
- 1 cup white chocolate chips
- 1 large egg room temperature
- 1 14 oz can sweetened condensed milk
- 1 Tbsp vanilla extract
- 1 tsp salt (I use Morton's Kosher)
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar for topping
Instructions
- Preheat oven to 350°F. Line an 8″x8″ dish with parchment paper and set aside.
- In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds). It may be al little lumpy, but don't worry - the mixture will combine well with the next ingredients to become smooth.
- Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined.
- Pour mixture into prepared pan and bake for 22-25 minutes. It should be puffed up in the middle. This will sink back down when you remove it from the heat. Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.