Gluten Free Vanilla White Chocolate Brownies (soft, chewy and full of vanilla flavour)
i love a good brownie. from cakey to super gooey, i honestly love them all. so when i realised i had somehow never made white chocolate brownies, i took that as a sign to start recipe testing, and that's exactly how these gluten free vanilla white chocolate brownies came to life.
if you're a brownie lover, consider this your sign to try white chocolate brownies. they have the most beautiful elevated vanilla flavour that feels a little more delicate and buttery compared to traditional chocolate brownies, despite not having any butter in the recipe. they're the kind of dessert that feels simple but still special enough to bring to a dinner party or share with friends who don't even realise they're eating something gluten free.
texture-wise, these brownies sit somewhere between a blondie and a classic brownie. technically they're still brownies because the only real swap is replacing dark or milk chocolate with white chocolate. the result is a soft, rich, vanilla-forward dessert with just the right amount of chewiness. i know everyone has strong brownie opinions: some people are firmly team cakey while others are team gooey. personally, i love that perfect balance right in the middle where you get the best of both worlds. if you love a gooier brownie, bake these for a slightly shorter time so the centre stays extra soft and fudgy.
one of the most important ingredients in this recipe is the quality of the white chocolate you choose. since it's the main flavour alongside the vanilla, a good-quality white chocolate really makes a difference to the final result. i love using vanilla white chocolate when i can find it because it enhances that warm flavour even further, but a classic white chocolate works beautifully too. avoid compound white chocolate as it can result in a greasy batter.
the almond flour helps make these brownies extra soft and tender while also adding healthy fats that make the texture feel a little richer. combined with oat flour, it creates a result that's satisfying and slightly chewy while keeping the recipe naturally gluten free. if you're not gluten free, you can substitute the oat flour with all-purpose flour for a texture that's even closer to a traditional brownie.
the vanilla icing on top is optional but highly recommended. it adds a beautiful extra layer of vanilla sweetness and makes each square look polished and bakery-worthy. simply use a powdered sweetener instead of powdered sugar if you want to keep the icing refined sugar free.
these are crowd-pleasing, beautiful, and far easier to make than they look. try my gluten free brownie cookies next for something even more indulgent!
Frequently Asked Questions
How do I store white chocolate brownies?
Store in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best soft, chewy texture. They also taste great chilled from the fridge if you enjoy a firmer bite.
Are white chocolate brownies the same as blondies?
Not exactly. Blondies are typically made with brown sugar and butter and contain no chocolate at all. White chocolate brownies use melted white chocolate in the batter, which gives them a richer, creamier flavour and a slightly different texture. Think of blondies as butterscotch-forward, while white chocolate brownies are more creamy and vanilla-forward.
Can I freeze these brownies?
Yes. Slice them first and store in a freezer-safe airtight container with parchment between layers to prevent sticking. They keep in the freezer for up to 2 months. Thaw at room temperature for about 30 minutes or in the fridge overnight. The texture remains lovely after freezing.
Can I make these brownies dairy free?
Yes, but you would need to use a dairy-free white chocolate alternative to make the recipe fully dairy free. Dairy-free white chocolate is available at most health food stores and online. Make sure to also use a plant-based milk in the batter rather than dairy milk.
Why are my brownies too cakey?
This usually happens if the brownies are slightly overbaked or if slightly too much flour was added. For a softer, fudgier result, underbake them by 3 to 5 minutes and let them finish setting as they cool at room temperature. Also make sure to measure the flour by weight rather than cups for the most accurate result.
Do I need to include the icing?
The icing is optional but it really elevates the finished brownies. Even without it, the brownies are delicious and full of vanilla flavour. If you prefer a less sweet result or want to keep things simple, skip the icing entirely. You can also swap the icing for a dusting of powdered sweetener, a drizzle of melted white chocolate, or simply serve them plain.
Can I add mix-ins to these white chocolate brownies?
Yes. White chocolate chips stirred into the batter add extra pockets of melted chocolate throughout. Dried cranberries or raspberries work beautifully with the vanilla and white chocolate flavours. A handful of chopped macadamia nuts adds a buttery crunch that pairs really well. Fold any add-ins in at the same time as the dry ingredients.
Pro Tips
- Use high-quality white chocolate: it is the star of the recipe and the flavour difference between a cheap compound chocolate and a good one is very noticeable.
- Add white chocolate chips as mix-ins if you want extra pockets of melted chocolate throughout every bite.
- Let the brownies cool completely before slicing for the cleanest cuts and the best texture. They continue to set as they cool.
- Underbake slightly if you prefer a gooier, more fudgy centre. They look underdone when you take them out but firm up quickly as they cool.
Gluten Free Vanilla White Chocolate Brownies
Ingredients
- Brownie Batter
- Icing (optional)
Instructions
- Step 1: Preheat the oven to 170°C / 160°C fan.
- Step 2: In a heat-safe bowl melt the white chocolate, add in the melted coconut oil and mix until smooth.
- Step 3: In a separate bowl crack the eggs and whisk for a minute until airy.
- Step 4: Add in the maple syrup and milk and mix to combine.
- Step 5: Pour in the vanilla extract and mix.
- Step 6: Fold in the dry ingredients: almond flour, oat flour, and baking powder, until just combined.
- Step 7: Line a 20cm (8 inch) square baking tray and pour in the batter.
- Step 8: Bake for 15 minutes. For gooier brownies, underbake by 3 to 5 minutes. Allow to cool completely before slicing.
- Step 9: For the icing: mix the water and vanilla extract together, then stir in the powdered sugar until smooth. Spread over the cooled brownies, slice, and enjoy!
Nutrition Facts
Per one serving:
*Nutritional information is estimated and will vary depending on the ingredients and brands you use. Basic macros don't reflect the full nutritional value including vitamins, minerals, antioxidants, and other beneficial compounds. Please use this as a guideline only.
