White Chocolate Chip Brownies

Fudgy brownies filled with semi sweet chocolate chips and white chocolate chips in every bite. Slightly sweet and very chocolaty, these brownies are so addictive. 

White Chocolate Chip Brownies | Cooking with a Wallflower

I love brownies. Actually, I love anything chocolate.

White Chocolate Chip Brownies | Cooking with a Wallflower

A few years ago, while I was studying for my Bachelor’s degree, I used to keep a tin box labeled “Chocolate Emergency Kit” hidden in the bottom drawer of my filing cabinet. Literally. Dove had a light brown tin labeled that. When I saw it at Walmart, I had to buy it. I don’t know if they come out with it anymore, but as soon as I can get my hands on my old one, I’ll snap a picture. This “chocolate emergency kit” was always filled with chocolate. I had all sorts of different kinds, not all of them were Dove. Ask my old housemates. Whenever they had a chocolate craving, they came to my room.

Those were also the days when my housemates and I stocked up on Betty Crocker Brownie Mix. We kept it in the pantry for midnight cravings. Yup. You didn’t misread that. We studied so hard for our organic chemistry exams that we felt we could indulge. If we had a midnight craving for brownies, we’d pull out a box and bake them. Our entire house would smell like warm gooey chocolate in the middle of the night. Brownies and milk. That’s what got us through college.

With this recipe, I wanted to add extra chocolate. Semi sweet chocolate chips and white chocolate chips. It is soo delicious and addictive. What chocolate isn’t addictive? I could not stop after one bar.

I know, I know. I’m supposed to be a dental hygienist so why am I posting all these recipes for desserts? I’m a huge fan of eating in moderation. If you let yourself eat a little bit, you’re less likely to overindulge. Besides, if you’re making your own food, you can always change the ingredients to make it better for you. For instance, no butter, less sugar. Of course, if you’re eating brownies with a glass of milk, you’re also getting a healthy serving of calcium, which are good for your bones and your teeth.

Now, let’s start baking.

First, preheat the oven to 350oF. Line a 9×9 baking pan with foil and grease lightly with vegetable oil. This will keep the brownies from sticking to the foil. I line my baking pans with foil so that it’s easier to clean.

Mix together flour and baking soda in a small bowl. This will be your dry ingredients.


Next, you’ll want to melt the chocolate. Add vegetable oil into a medium sized pot. Then add a cup of semi sweet chocolate morsels over low heat. You don’t want to melt these chocolate chips over high heat. Believe me. I burnt my first batch of chocolate and was very disappointed that I had to throw them out. Burnt brownies don’t sound appealing at all to me. Make sure that you keep stirring the chocolate to keep them from overheating and burning.


Once the chocolate has melted and become smooth. Remove from heat.


Stir in the sugar, vanilla, and two beaten eggs.



Slowly add the dry ingredients to the wet ingredients, mixing as you add.



Add in a one third to one half cup of white chocolate chips and one eighth cup of semi sweet chocolate chips. I added semi sweet chocolate chips to give the brownies a more chocolaty taste. For my own brownies, I added about a third cup white chocolate chips because I didn’t want my brownies to be too sweet. If it were, my friends and family wouldn’t eat it. Personally, I like my desserts sweet.

I gave a range for you to pick from. Add less white chocolate chips if you prefer your brownies less sweet. If you like your brownies sweeter, add more white chocolate chips. You can reserve some to sprinkle on top of the batter.


Pour the batter into the baking pan. Sprinkle with extra white chocolate chips or toffee bits or even nuts.


Place the baking pan into oven and bake for 20-25 minutes at 350oF. Insert a toothpick into the brownies. If it comes out clean, the brownies are done.


Allow the brownies to cool down before slicing them. I placed my brownies in the fridge for about 10 minutes before I cut into them. When the brownies are warm, it’s difficult to cut because they’re soft and they’ll fall apart. If the brownies are cooled, they become firmer and easier to slice.

Looking at the brownies in the picture below, you can see that some of the edges are crumbling because I started slicing the brownies before they cooled completely. I couldn’t wait to start eating them. Of course, if you’re just baking the brownies for yourself and not taking photos of them, you can go ahead and eat them warm. Because they are soo good, warm and gooey and chocolaty.

Is your mouth watering yet? Yes? Good. Make them. =)


White Chocolate Chip Brownies | Cooking with a Wallflower

For the printer friendly version of this recipe, click here.

Click on the image below for an enlarged version of this recipe.

White Chocolate Chip Brownies | Cooking with a Wallflower


37 thoughts on “White Chocolate Chip Brownies

  1. Girl, I am with you 100% on that chocolate emergency kit. These brownies look like they could fix any chocolate craving. I like the incorporation of two types of chocolate chips–adds extra flavor and texture. Great job!


    • Thank you, Nwando! There’s actually not too much of a difference between brownies and cakes. Brownies are denser, more chocolaty, and fudge-y. Cakes are more light and less chocolaty.

      I think brownies are seen more commonly in the United States. It’s like a cross between a cookie and a cake.

      Hope that helps! =)


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