These high altitude white chocolate brownies with walnuts are soft, chewy, and easy to make. Since they’re made with white chocolate, instead of dark chocolate and cocoa powder, their flavor and texture is similar to a blondie or cookie bar.
You might also love these recipes for no bake white chocolate coconut cheesecake, white chocolate maple spice cake, and maple walnut white chocolate chip oatmeal cookies.
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Why You’ll Love This Recipe
Soft and Chewy. These white chocolate brownies (or cookie bars or blondies, if you like) have the perfect soft, chewy texture in the middle with the crisp golden brown edges that everyone loves the most.
Salty, Sweet, Nutty, Buttery. The nuttiness of the walnuts beautifully complements the sweet flavor of the white chocolate. And a pinch of flaky salt on top makes them even better.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- White Chocolate. I used a bar of Lindt white chocolate, but white chocolate chips would also work. The white chocolate add sweetness, as well as a creamy, fudgy texture.
- Butter.
- Eggs.
- Granulated Sugar.
- Vanilla Extract.
- Baking Powder.
- Salt.
- All Purpose Flour.
- Walnuts or Pecans. The nuts are optional, but their crunch adds welcome texture to these white chocolate brownies.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8×8 or 9×9 inch square baking pan with parchment paper, or butter and flour the pan.
- In a saucepan, combine the white chocolate and butter. Set the saucepan over medium heat, stirring frequently with a spatula, until melted and smooth. Remove from the heat and set aside.
- In a large bowl, beat the eggs, sugar and vanilla with an electric mixer for about 3-5 minutes on medium speed, until pale and slightly thickened.
- Pour in the melted white chocolate and butter and whisk to combine.
- Separately, combine the flour, salt and baking powder. Add the dry ingredients and the walnuts to the wet ingredients, and whisk to combine.
- Pour the batter into the prepared pan. Bake the brownies for about 35-40 minutes (for an 8-inch pan), or 30-35 minutes (for a 9-inch pan), until golden brown and the center of the brownies is set. Let cool completely, at least several hours, before cutting into squares.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store the leftover brownies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
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High Altitude White Chocolate Walnut Brownies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 6 oz white chocolate, broken into squares
- ¾ cup (12 tbsp) unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp baking powder
- ½ cup walnuts or pecans, optional
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8×8 or 9×9 inch square baking pan with parchment paper, or butter and flour the pan.
- In a saucepan, combine the white chocolate and butter. Set the saucepan over medium heat, stirring frequently with a spatula, until melted and smooth. Remove from the heat and set aside.
- In a large bowl, beat the eggs, sugar and vanilla with an electric mixer for about 3-5 minutes on medium speed, until pale and slightly thickened.
- Pour in the melted white chocolate and butter and whisk to combine.
- Separately, combine the flour, salt and baking powder. Add the dry ingredients and the walnuts to the wet ingredients, and whisk to combine.
- Pour the batter into the prepared pan. Bake the brownies for about 35-40 minutes (for an 8-inch pan), or 30-35 minutes (for a 9-inch pan), until golden brown and the center of the brownies is set. Let cool completely, at least several hours, before cutting into squares.
Notes
https://curlygirlkitchen.com/
Can I double the recipe for a 9×13 pan?