White Chocolate Covered Brownies

White Chocolate Covered Brownies

Get the best of both worlds in these white chocolate-topped fudgy brownies.


24 brownies


  • 1 cup (2 sticks) butter or margarine
  • 2 cups Domino® Granulated Sugar
  • 4 large eggs, slightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder, unsweetened
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 (12 oz.) bag white chocolate chips for melting


Preheat oven to 350°F. Grease a 9x13x2-inch baking pan. 

Place butter in a small microwave-safe bowl. Microwave on HIGH for 30 seconds, or until melted, but not hot. Pour melted butter into a large mixing bowl; blend in sugar, eggs and vanilla. Add remaining ingredients, except for white chocolate chips; stir until combined. Spread batter into prepared pan.

Bake 30 to 35 minutes, or until brownies pull away from sides of pan. Remove from oven; cool completely before cutting. Cut into 24 squares; place in freezer for a minimum of 30 minutes.

Place white chocolate chips in microwave-safe bowl and microwave 25 to 30 seconds; stir. Continue heating for an additional 15 seconds; stir again. Repeat this process until white chocolate is melted. Dip each frozen brownie in white chocolate until it is completely covered. Set on parchment paper to dry.

Store brownies in an airtight container for up to 1 week refrigerated, or in the freezer for 1 month.


For best results, freeze brownies approximately 2 hours before dipping into white chocolate. This will help prevent crumbs from falling into the melted chocolate.