top of page
White Chocolate Brownies

White Chocolate 

These amazing brownies come from Chef Shamy (Triple Chocolate Brownies).  They are the definition of decadent. The recipe makes a sheet pan full of brownies, easily serving a crowd.   

Servings: 30

Total Time:
60 minutes
(including cooking time)


1 lb. salted butter
10 oz semi-sweet chocolate
3 cups sugar
3 TB vanilla
6 large eggs
21/3 cups flour
1/4 cup dark cocoa
1 1/2 tsp salt
3 cups mini chips

6 oz white chocolate, coarsely chopped
8 oz cream cheese, room temperature
4 TBS butter, room temperature
1 tsp vanilla extract
3 cups confectioners sugar


Preheat oven to 350 degrees.


Cover 18X13 baking sheet with tin foil, slightly building up the sides of the pan with the foil to
accommodate the rising brownie. Grease with butter and sprinkle cocoa over greased pan.


Melt butter and semi-sweet chocolate in microwave for 2-3 minutes in 1 minute increments.


Combine sugar, vanilla, and eggs with electric hand mixer or whisk.


In separate bowl mix flour cocoa, and salt together.


Briefly mix melted butter and chocolate and
gradually add to egg mixture while whipping. Add hot butter mixture slowly to insure that the eggs don't get cooked.


When thoroughly mixed, add flour mixture and mix until all ingredients are wet.  Stir in 2 cups of mini chips, pour onto baking sheet.  Sprinkle remaining cup of mini chips on top.

Bake 30 minutes.  Cool completely.


Place white chocolate in small glass bowl in microwave on high power for 1 minute. Remove and stir until smooth. Set aside.

Beat together cream cheese and butter until well combined and smooth. Add chocolate while continuing to beat. Add sugar and vanilla.  Beat until fluffy, about 1 minute.  Spread on cooled brownies.

Add a dish that compliments your menu:

bottom of page