These gluten free white chocolate brownies are buttery and sweet with a creamy white chocolate flavor. They even have the perfect crinkled top, delicious with a white chocolate drizzle. They are made with a few simple ingredients, including gluten free flour, sugar, butter, vanilla, eggs, and white chocolate. If you need a tried-and-true dessert, give this white chocolate brownie recipe a try.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten free white chocolate brownies, make a delicioius gluten free snack or dessert. This is considered a beginner-friendly recipe, and the brownies turn out soft, chewy, and fudgy every time. These are soft and chewy like a blondie but have that classic crinkled brownie top.
If you love recipes with white chocolate, this is going to be a big hit with your family! I decided to test a new brownie idea, using white chocolate instead of cocoa powder. After just two tests, these brownies were a hit. I love how simple this homemade brownie recipe is to make, and it can be decorated with sprinkles, frosting, or with the white chocolate drizzle.
I have lots of brownie flavors on the blog, check out all of my delicious Gluten Free Brownies. You can also turn this into a fall brownie recipe by adding the pumpkin swirl from this Gluten Free Pumpkin Swirl Brownie recipe.
These white chocolate brownies were AMAZING! The only problem is I can’t stop eating them! Thank you for this recipe, I will definitely be making them again!!”
Alyssa c., blog comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend: I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. Other blends will work; you may need to adjust the dry or wet ingredient amounts slightly. Both blends worked well, but I found the Bob’s 1:1 benefits from resting the batter for 15-20 minutes, Read Why Gluten Free Flour Blends Vary to learn more.
- Binder – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. Read Why Binders are Needed in Gluten Free Baking to learn more.
- Eggs – Use large eggs.
- Butter – I recommend using unsalted butter. I didn’t test using salted butter.
- Vanilla – I really recommend using pure vanilla extract rather than imitation vanilla. It will taste better using pure vanilla extract. You can also use vanilla paste. I like Rodelle brand vanilla paste.
- White Chocolate – I have tested my recipe with Ghirardelli and Whole Foods 360 white chocolate chips. Note: I do not recommend the Guittard brand because it tends to burn more frequently, even at 20-second intervals.
How to Make Gluten Free White Chocolate Brownies (Step-By-Step)
Step 1: In a large bowl, add your dry ingredients and whisk to blend.
Step 2: In a small microwave-safe bowl, gradually melt your white chocolate at 20-second intervals. Stir between each 20-second heating. You can also melt your chocolate in a double boiler if you prefer. Add your wet ingredients to the dry ingredients and mix well.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Mix the ingredients to get a semi-thick gluten free brownie batter. Feel free to add white or dark chocolate chips.
Step 5: Line a 9×13 pan with parchment paper, pour in the brownie batter, and spread it out. If you prefer, you can use this gluten-free baking spray that I love.
Optional, let the batter rest for 15 minutes while the oven preheats. This helps the rice flour in the flour to soften and helps eliminate any gritty texture.
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Step 6: Bake at 350º F for 25-30 minutes. Remove from the oven and allow to cool before cutting into bars. The top will be a little golden when they are fully baked.
Step 7: Optional: Melt more white chocolate and drizzle over the tops. Enjoy!
These white chocolate brownies will last up to 4 days in an airtight container in the refrigerator. These brownies can easily be frozen in a freezer-safe zip bag. They will keep up to four months in the freezer.
Try these yummy mix-ins:
- Chocolate or white chocolate chips
- Funfetti rainbow sprinkles
- Pecans or walnuts
- M&Ms
These gluten free white brownies have that famous delicious crinkly top you love in a good brownie!
Why did my white chocolate burn?
If your white chocolate burned, it means you heated it for too long at once. To prevent this, I encourage you to melt your chocolate in the microwave at 20-second intervals. Note: I do not recommend the Guittard brand because it has a higher tendency to burn even at 20-second intervals.
Add some googly eyes, and these mummified white chocolate brownies are perfect for Halloween!! We love making gluten free bake sale desserts because there are lots of gluten free folks who would love to be able to buy a goodie at a fundraiser bake sale.
More Gluten Free Brownie Recipes:
We are big brownie fans here in the Fearless Dining family. Here are a few of our favorite flavors:
- The Dairy Free, Gluten Free Brownies
- Paleo Chocolate Brownies – They also have a hidden vegetable keeping them moist.
- Gluten Free Cheesecake Brownies – The best of both worlds.
- Quick and Easy Gluten Free Brownie Bites.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free White Chocolate Brownies (Quick and Easy)
Ingredients
- 2 cups gluten free flour blend * see note
- ½ teaspoon salt
- 1 teaspoon baking powder aluminum-free
- 1 cup cane sugar
- ¼ cup brown sugar
- 5 large eggs
- 8 tablespoons unsalted butter
- ¼ cup canola oil
- 2 teaspoons pure vanilla extract
- 8 ounces white chocolate chips more if you want to add some whole to the brownies
Instructions
- Preheat your oven to 350º F.
- In a large bowl, add 2 cups gluten free flour blend, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 cup cane sugar, and 1/4 cup brown sugar and whisk them to blend them.
- In a small microwave-safe bowl, gradually melt 8 ounces white chocolate chips at 20-second intervals. Stir between each 20-second heating. You can also melt your chocolate in a double boiler if you prefer. Add 8 tablespoons unsalted butter to the white chocolate and stir. Add 5 large eggs, 1/4 cup canola oil, and 2 teaspoons pure vanilla extract to the bowl and mix. Add these wet ingredients to the dry ingredients and mix well.
- Pour the wet ingredients into the dry ingredients.
- Mix the ingredients to get a semi-thick gluten free brownie batter. Feel free to add white or dark chocolate chips.
- Line a 9×13 pan with parchment paper and pour in the brownie batter. Spread it out.
- Bake at 350º F for 25-30 minutes. Remove from the oven and allow cooling before you cut it into bars.
- Optional: melt more white chocolate and drizzle over the tops. Enjoy!
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours.
- If your flour blend doesn’t have a binder, add 3/4 teaspoon.
- It is hard to make this dairy-free because white chocolate contains milk. If you can find dairy-free white chocolate that melts well, you could technically make this dairy-free with vegan butter and dairy-free chocolate.
- To test for doneness, insert a toothpick into the center of the brownies. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the brownies need to bake longer.
- These brownies will keep for up to 4 days in an airtight container or up to 4 months in the freezer.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Where in the list of ingredients does it say white chocolate – essential to the recipe?
It sounds like maybe you didn’t read the recipe where I list 8 ounces of white chocolate chips or discuss melting white chocolate at intervals. You may have also missed the photo of this step in the post?
These white chocolate brownies were AMAZING! The only problem is I can’t stop eating them! Thank you for this recipe, I will definitely be making them again!!
I am so glad you enjoyed them Alyssa.