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White Chocolate Brownies

Yield Makes 9 or 16 brownies
Dense, white-chocolate brownies are delicious during the holidays, as either a party dessert or a gift.

Prep and Cook Time: about 50 minutes. Notes: Creamy white chocolate and almond toffee bits top these golden brownies. Store them airtight for up to 2 days.


  • 6 tablespoons butter
  • 1 1/3 cups chopped white chocolate (about 8 oz.)
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup all-purpose flour
  • 1/3 cup almond toffee bits

Nutrition Information

  • calories 193
  • caloriesfromfat 51 %
  • protein 2.1 g
  • fat 11 g
  • satfat 6 g
  • carbohydrate 21 g
  • fiber 0.2 g
  • sodium 95 mg
  • cholesterol 40 mg

How to Make It

  1. In a 2- to 3-quart pan over low heat, frequently stir butter and 1 cup chopped white chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, and flour until well blended.

  2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle toffee bits and remaining 1/3 cup white chocolate evenly over the top.

  3. Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

  4. Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

  5. Note: Nutritional analysis is per small brownie.