Divine White Chocolate Brownies

Cooking Time

40 minutes

Prep Time

20 minutes


About 40 brownies

Due to popular demand we have created a recipe for white chocolate brownies.


  • 125g (4oz) Divine White Chocolate
  • 100g (3oz) butter
  • 3 large eggs
  • 150g (5oz) caster sugar
  • 100g (3oz) chopped skinned hazelnuts or macadamia nuts
  • 100g (30z) Divine White Chocolate, chopped
  • 5ml (1 tsp) vanilla extract
  • 4oz plain flour
  • Icing sugar, to dust



Preheat the oven to 180°C/350F/Gas mark 4/Fan 160°C. Grease and line a 23cm (9in) shallow square tin with greaseproof paper.


Gently heat some water in a saucepan, place a bowl over with the chocolate and butter – make sure the water does not touch the bowl. Melt the butter over a very gentle heat – don’t rush the process, just let it melt slowly and very very gently.


Place the eggs and sugar in a separate bowl, whisk until well blended. Remove the bowl of chocolate and place the bowl with the egg mixture over the pan of water.


Whisk for several minutes until thick and pale. Remove the bowl from the heat, whisk until cool.


Using a spatula fold the melted butter and chocolate into the egg mixture with the chopped chocolate and nuts until evenly blended.


Sift in the flour and fold in carefully until well blended. Pour the mixture into the tin and bake in centre of the oven for 40minutes until just firm to touch.


Cool in the tin before turning out onto a wire rack. Dust with icing sugar and cut into small squares.


Wrap in cling film and keep for a day to improve the texture.