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Caramelized White Chocolate Brownies

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 85 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 16 brownies 1x
  • Category: Brownies
  • Method: Bakinng
  • Cuisine: American


This recipe for caramelized white chocolate brownies makes rich, fudgy brownies topped with delicious caramelized white chocolate ganache!




  • 1/2 cup plus 2 tablespoons unsalted butter
  • 7 ounces semisweet chocolate, chopped
  • 1 1/4  teaspoons vanilla extract
  • 3 eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (light or dark)
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt


  • 300 grams white chocolate*
  • 1/4 cup plus 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla
  • a pinch of salt 



  1. Line and lightly butter an 8 x 8 inch pan with parchment paper leaving enough to hang from the sides. Preheat oven to 350 degrees F.
  2. Place chopped chocolate and butter in a large heatproof bowl set over a saucepan of simmering water. Stir the mixture as it melts. Remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg.  Whisk in the cocoa and salt, then fold in the flour until just combined. Avoid overmixing.
  3. Pour the brownie batter into the pan and use a spatula or offset spatula to evenly spread out the brownies and smooth out the top. Bake 30-35 minutes until a toothpick when inserted in the center comes out clean and with only a few crumbs. Keep in mind the brownies will continue to cook slightly when out of the oven, so do not over bake them. Place pan on a wire rack and allow brownies to cool. 


  1. Preheat oven to 250 F and spread chocolate evenly on a rimmed baking sheet. Remove from the oven after five minutes and use a spatula to give the chocolate a good, even stir. Make sure to spread chocolate out evenly before returning to the oven.
  2. Bake another ten minutes. After ten minutes, remove from oven and give the chocolate another good stir. Use a knife, if needed, to scrape the chocolate off the spatula before placing it back in the oven. Continue stirring every ten minutes, about 40-45 minutes in total. The total time may vary, so it’s important to pay attention to the color. Bake until the white chocolate is toffee colored but not quite as dark as peanut butter. 
  3. Pour the caramelized white chocolate in a medium or large bowl. Set aside.
  4. Warm the cream in a medium saucepan and warm over medium heat until just barely boiling.
  5. Remove from heat as soon as bubbles begin to form along the edges. Pour the hot cream over the chocolate. Let stand 30 seconds then whisk to combine. Whisk in the vanilla and salt.
  6. Allow to cool slightly for about fifteen minutes, whisking a few times during that time, then pour the ganache over the brownies. Use an offset spatula to spread evenly, if needed. Place the brownies in the fridge for at least fifteen minutes to set before serving.  




*I don’t recommend using white chocolate chips for caramelized white chocolate. Use a good, quality brand of white chocolate bars such as Ghiradelli, Valrhona, Callebaut, Lindt or Scharffenberger.

Keywords: brownies, caramelized white chocolate, white chocolate, chocolate, cocoa