If you love creamy white chocolate, you will love this gluten free white chocolate brownie recipe. These white brownies are buttery and sweet and almost melt in your mouth! They even have the perfect crinkle top!
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If you love recipes with white chocolate, this is going to be a big hit with your family!
I use white chocolate instead of cocoa powder to make these moist brownies. Many think that white chocolate brownies are blondies, but these are actually blondies because they are not made with a white chocolate base.
If you love brownies as much as we do, check out all of my delicious Gluten Free Brownies recipes on the blog!
Why these gluten free white chocolate brownies are amazing:
- These gluten free white chocolate brownies are so moist and delicious.
- White chocolate and butter flavors are so good together. They almost melt in your mouth!
- If you are looking for something different, I really think you will love this simple brownie recipe! They are also fun to decorate for holidays.
Use this white brownie recipe to make my popular Gluten Free Ice Cream Sandwiches, too! 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
Allergen Information:
This homemade white chocolate brownie recipe is gluten-free, nut-free, soy-free, and oat-free. Make it dairy-free using dairy-free butter and dairy-free white chocolate.
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 Gluten-Free Flour Blend and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- 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.
Step-By-Step Photos and Directions:
Step 1: In a large bowl, add your dry ingredients and whisk them to blend them.
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.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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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.
Step 6: Bake at 350º F for 25-30 minutes. Remove from the oven and allow to cool before cutting into bars.
Step 7: Optional: melt more white chocolate and drizzle over the tops. Enjoy!
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 crinkle top you love in a good brownie!
Frequently Asked Questions:
Most white chocolate is gluten free. My favorite brands are Ghirardelli, Whole Foods360 brand, and Nestle.
If you want the smoothest melting white chocolate, I highly recommend Ghirardelli White Melting Wafers.
If your white chocolate burned, it means you heated it too long at one time. 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.
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.
Add some googly eyes, and these mummified brownies are perfect for Halloween!!
More Gluten Free Brownie Recipes:
- The Best Gluten Free Brownies
- Paleo Chocolate Brownies
- Gluten Free Cheesecake Brownies
- 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
Ingredients
- 2 cups gluten free flour blend * see note
- ½ teaspoon salt
- 1 teaspoon baking powder
- 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
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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 gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- It is hard to make this dairy-free because white chocolate has 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 up to 4 days in an air-tight container, or up to 4 months in the freezer.
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.
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.