White Chocolate Brownies Fudgy: 7 Secrets to Perfection

Indulge in these rich, fudgy white chocolate brownies with crinkly tops and melt-in-your-mouth centers.

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Preheat the oven to 325°F (163°C). Lightly grease a 9×9 inch baking pan or line with parchment paper for easy removal.
In a double boiler, melt the butter and white chocolate together over medium-low heat. Stir occasionally to ensure even melting. Once melted, remove from heat.
In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla until smooth and pale in color. Use an electric mixer on high speed for ease if desired.
Pour the melted white chocolate and butter mixture into the egg mixture and whisk until fully incorporated.
Fold in the flour and salt using a rubber spatula, mixing just until incorporated. The batter should be smooth but not over-mixed.
Transfer the brownie batter into the prepared pan. Use a mini offset spatula to smooth the surface evenly.
Bake for 29-33 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack before removing. Once cool, gently loosen the edges using a butter knife and turn the pan over to release. Cut into 18 squares and serve!