1. Can I use white chocolate chips instead of chopped white chocolate bars?

Technically yes, but it’s not recommended. Chips contain stabilizers that prevent them from melting smoothly. For the best texture and flavor in 1 Bowl White Chocolate Brownies , use real white chocolate bars.

2. What if I don’t have cream cheese for the frosting?

You can substitute mascarpone for a similar texture, or make a simple glaze with powdered sugar, milk, and melted white chocolate. But for that classic tangy balance, stick with cream cheese when possible.

3. How do I fix dry or crumbly brownies?

Dry brownies usually mean they were overbaked. Use a toothpick to test for moist crumbs (not a clean stick). Also, ensure accurate flour measuring. These 1 Bowl White Chocolate Brownies are meant to be fudgy—not cakey or dry.

4. Can I make these brownies without eggs?

Yes! Replace each egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water). Or use ½ cup unsweetened applesauce or plain Greek yogurt as an egg alternative.

5. How long do they last once frosted?

Store frosted 1 Bowl White Chocolate Brownies in the fridge for up to 7 days. Unfrosted brownies can stay fresh at room temperature for the same amount of time.

6. Can I freeze these brownies?

Absolutely. Freeze unfrosted brownies for up to 3 months. Wrap tightly and thaw overnight in the fridge. Frost just before serving for best texture.

7. Can I make them in an 8x8 or 9x9 pan?

You can, but reduce the baking time by 5–8 minutes. For thick brownies, stick with a 9x13 pan, as used in the original 1 Bowl White Chocolate Brownies recipe.

8. What’s the best way to slice them neatly?

Chill the brownies first, then use a sharp, hot knife (run it under hot water and wipe clean between slices). This keeps the frosting smooth and the cuts sharp.

9. Are these the same as blondies?

Nope! While they’re similar in appearance, blondies are typically made with brown sugar and no actual white chocolate. 1 Bowl White Chocolate Brownies use real melted white chocolate, giving them a creamier texture and richer flavor.

10. Can I make this recipe dairy-free?

Yes—use plant-based butter, dairy-free white chocolate, and a dairy-free cream cheese alternative. Be sure to check all packaging for allergens.

1 Bowl White Chocolate Brownies: Easy, Fudgy & Creamy Delight

Description

These 1 Bowl White Chocolate Brownies are rich, fudgy, and irresistibly sweet—with a velvety white chocolate cream cheese frosting. Quick to make and even quicker to disappear!

Ingredients

Scale

Brownies

1 cup (226g) unsalted butter
6 oz (170g) pure white chocolate, coarsely chopped
1½ cups (300g) granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1½ cups (188g) all-purpose flour
½ tsp salt
Optional: 1 cup (180g) white chocolate chips

Frosting

4 oz (113g) full-fat cream cheese, softened
¼ cup (56g) unsalted butter, softened
2 oz (56g) white chocolate, melted and cooled
1 cup (120g) confectioners’ sugar
½ tsp vanilla extract

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Instructions

Preheat oven to 350°F (177°C). Grease or line a 9×13-inch pan with parchment paper.
In a microwave-safe bowl, melt butter and white chocolate in 30-second intervals, stirring until smooth.
Whisk in sugar, then eggs one at a time, followed by vanilla.
Stir in flour and salt until combined. Fold in white chocolate chips if using.
Spread batter into the prepared pan. Bake for 30–32 minutes, loosely covering with foil halfway through.
Cool completely on a wire rack before frosting.
For frosting, beat cream cheese and butter until creamy. Add melted white chocolate, confectioners’ sugar, and vanilla. Beat until fluffy.
Frost brownies, slice, and serve.

Notes

Use quality white chocolate bars for best results (avoid chips for melting).

Chill before slicing for clean edges.

Unfrosted brownies freeze well for up to 3 months.

Store frosted brownies in the fridge for up to 7 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: ~290
Sugar: 24g
Sodium: 105mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: <0.5g
Carbohydrates: 32g
Fiber: 0.5g
Protein: 3g
Cholesterol: 60mg