White Chocolate Fudge Brownies

White chocolate fudge brownies have a fudgy brownie base that is drizzled in white chocolate pre-bake and then dotted with fresh cranberries and pistachios (if you're feeling it). These are the perfect holiday brownies!
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I wanted some very festive holiday brownies and these White Chocolate Fudge Brownies DELIVERED!

The perfect fudge brownies get swirled with melted white chocolate (pre-bake) and then, if you’re feeling it, you can effortlessly drop pistachios and fresh cranberries over the top. If you’re not feeling holiday-ish, feel free to omit or swap in other fun flavors (raspberries?!).

If you’re like more brownie recipes, I have some in my cookbook, The Cookie Book.

You can see all of the Brownie & Bar Cookie Recipes. Here are some of my favorites: Foolproof Crinkly Fudgy Brownies, Ultimate Skillet Brookies (brownies + chocolate chip cookie’s baby), Vegan Peppermint BrowniesChewy S’mores Cookie BarsBrown Butter Chocolate Chip Cookie Bars and Chocolate Hazelnut Brownies.

Brownies with one piece of brownies

White Chocolate Fudge Brownie Details

  • Baking Vessel. These fudge brownies were tested in a ceramic baking dish…if you use another vessel (say metal or something nonstick) it will alter the bake time, so keep an eye on things. Likewise, if you go up or down in pan size, the same thing will happen. Use caution.
  • Perfect Cut. Fudge brownies really (TRULY) are better when you let them cool before eating. It’s a twisted world. But you’ll be rewarded with delicious flavor, texture AND an easy to cut brownie. Winning.
  • Seizing and Other Maladies. Do not use frozen cranberries or your chocolate will seize while you’re trying to get all artsy with the top. Other than that, these babies are a breeze.

Let’s get our fudge brownies on, shall we?

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

close  up of one piece of brownie

Shop These Fudgy White Chocolate Brownies

Electric Stand Mixer (I prefer the Artisan to the Professional)

Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!

Whisk, I love this whisk so much! The angles at the base really help you get into the corners when whisking

Bowls, these bowls are awesome for mixing, setting atop simmering water when melting chocolate and for weighing out ingredients before starting (if you’re so inclined!)

Spatula, in the video I use the confetti spatula from this set — it’s too cute!

Knife, love this chef’s knife with the white handle…you can also see it in the brownie video

My favorite Staub baking vessel!

Brownies with  one piece cut out

More Bar Cookies!

You can see all of the Brownie & Bar Cookie Recipes or here are some of my favorites: Ultimate Skillet Brookies (brownies + chocolate chip cookie’s baby), Vegan Peppermint BrowniesChewy S’mores Cookie BarsBrown Butter Chocolate Chip Cookie BarsChocolate Hazelnut Brownies and White Chocolate Fudge Brownies.

If you’d like to see some more peppermint recipes, check out: Peppermint Bark Cookie BarsDark Chocolate Peppermint CupsChocolate Peppermint Skillet CookieHoliday Chocolate Peppermint Breakfast Buns and Peppermint Sandwich Cookies.

Enjoy your White Chocolate Fudge Brownies!

Rebecca Firth

White Chocolate Fudge Brownies

White chocolate fudge brownies have a fudgy brownie base that is drizzled in white chocolate pre-bake and then dotted with fresh cranberries and pistachios (if you're feeling it). These are the perfect holiday brownies!
5 from 1 review
Print Save Rate
Prep Time: 25 minutes
Cook Time: 25 minutes
Course: Dessert
Cuisine: Brownies
Keyword: Brownies, Bar Cookies, White Chocolate, Holiday, Cranberries
Servings: 15 brownies

Ingredients

For the Brownies

  • 1 1⁄4 cups (150 g) dark chocolate ( finely chopped)
  • 1 cup (200 g) granulated sugar
  • 3⁄4 cup (158 g) light brown sugar (packed)
  • 8 tablespoons (113 g) unsalted butter (cut into 8 pieces, room temperature)
  • 1⁄3 cup (79 ml) sunflower seed oil (or other neutral oil)
  • 4 large eggs (room temperature)
  • 1 tablespoon (15 ml) freshly brewed espresso (or strong coffee)
  • 1 tablespoon (15 ml) real vanilla extract
  • 1 cup (135 g) all-purpose flour (how to measure flour)
  • 2⁄3 cup (74 g) unsweetened dark (Dutch-processed) cocoa powder
  • 1 teaspoon sea salt
  • 2 1⁄3 cups (232 g) fresh cranberries (divided)
  • 3⁄4 cup (90 g) white chocolate (melted)
  • 2 tablespoons (20 g) raw pistachios (shelled and coarsely chopped)
  • 2 teaspoons (10 g) sea salt flakes (optional)

Instructions

For the Brownies

  • Preheat the oven to 350°F (177°C). Grease an 8 x 11-inch (20.3 x 28-cm) baking dish and line with parchment paper, letting the excess fall over the sides.
  • Place the chocolate, granulated sugar, brown sugar, butter and oil in a double boiler over medium low heat, stirring frequently until melted. Place a towel on the counter and set the bowl on top of it. Whisk in the eggs, one at a time, making sure each is well blended before adding in the next. Add in the espresso and vanilla and stir until well blended.
  • In a small bowl, whisk together the flour, cocoa powder and salt. Add this to the chocolate mixture and stir until just combined. Fold in 2 cups (199 g) of cranberries; reserving the remaining cranberries for the top of the brownies.
  • Pour the batter into the prepared baking dish. Use the back of your spoon to even the top a bit. Drizzle the melted white chocolate over the top and drag a knife through the batter to swirl the white chocolate in a pretty design. Sprinkle with the pistachios and remaining 1⁄3 cup (33 g) cranberries. If using the sea salt flakes, add them now.
  • Bake on the middle rack of the oven for 25 minutes. When done, they will have a bit of jiggle in the middle, and if you test with a toothpick a wee bit of batter will coat it. This is a good thing. Let cool in the pan for several hours, and if you want super uber fudgy brownies shove them in the fridge for several hours before serving.
  • When it’s time to cut the brownies, use a very sharp knife, cut straight up and down and use a wet paper towel to clean off the knife in between cuts.

Notes

Cutting Brownies

If you want a super clean cut with your brownies, you’ll need to thoroughly chill the brownies beforehand. Use a very sharp knife, cleaning in between cuts.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

*This recipe originally appeared in The Cookie Book!

Comments

Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating




1 Comment

  • Sara December 16, 2018 at 8:37 AM

    Hi :) not a big fan of cranberries.. any tips for when substituting with raspberries for example? Or same same?

    Reply