If you love creamy white chocolate, you are going to love this gluten free white chocolate brownies 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 definitely 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 blond brownies, you will also want to try my Gluten Free Blondies recipe too!
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!
Use this white brownies recipe to make my popular Gluten Free Ice Cream Sandwiches too!
Ingredient notes:
- 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 and not imitation vanilla. It really 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 Guittard brand because it has a higher tendency to burn even at 20-second intervals.
Recipe step by step directions:
Step 1: In a large bowl, add your dry ingredients and whisk them to blend them all together.
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 9x13 pan with parchment paper and pour in the brownie batter. Spread it out.
Step 6: Bake at 350º F for 25-30 minutes. Remove from the oven and allow cooling before you cut it into bars.
Step 7: Optional: melt more white chocolate and drizzle over the tops. Enjoy!
Fun 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!
Tips and Recipe FAQ:
Most white chocolate is gluten free. My favorite brands are Ghirardelli, Whole Foods360 brand, and Nestle.
If you are looking for 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. I encourage you to melt your chocolate in the microwave at 20-second intervals to prevent this. Note: I do not recommend Guittard brand because it has a higher tendency to burn even at 20-second intervals.
These white chocolate brownies will keep up to 4 days in an air-tight container in the refrigerator.
You can easily freeze these brownies in a freezer-safe zip bag. They will keep up to 4 months in the freezer.
Add some googly eyes and these mummified brownies are perfect for Halloween!!
More gluten free brownie recipes:
📖 Recipe
Gluten Free White Chocolate Brownies
Ingredients
- 2 cups gluten free flour blend * see note
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup sugar
- ¼ cup brown sugar
- 5 eggs
- 8 tablespoons 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 your dry ingredients and whisk them to blend them all together.
- 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.
- 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 9x13 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, you may need to adjust your moisture levels in your baked goods.
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.
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Alyssa Conrad
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!!
Sandi Gaertner
I am so glad you enjoyed them Alyssa.