Gluten Free Vanilla White Chocolate Brownies (soft, chewy and full of vanilla flavour)
I love a good brownie. From cakey brownies to super gooey brownies… I honestly love them all. So when I realised that I had somehow never made white chocolate brownies, I took it as a sign that it was time to start recipe testing — and that's exactly how these gluten free vanilla white chocolate brownies were born.
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!). They're the kind of dessert that feels simple but still special enough to bring to a dinner party or share with friends.
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 milk or dark chocolate with white chocolate instead. 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're someone who loves a gooier brownie, simply 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, using a good-quality white chocolate really makes a difference. I love using vanilla white chocolate when I can find one because it enhances that warm vanilla flavour even more, but a classic white chocolate works beautifully too.
The addition of almond flour helps make these brownies extra soft and tender while also adding healthy fats that make the dessert feel a little more balanced. Combined with oat flour, it creates a texture that's rich and slightly chewy while still keeping the recipe naturally gluten free.
If you're not gluten free, you can easily substitute the oat flour for all-purpose flour to create a texture that's even closer to traditional brownies. Either way, these vanilla white chocolate brownies are soft, indulgent, and full of flavour.
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. If you prefer gooier brownies, underbake by 3–5 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!
Pro Tips
- Use high-quality white chocolate — it's the star of the recipe.
- Add mix-ins if you like, such as extra white chocolate chips.
- Let them cool completely before slicing.
Frequently Asked Questions
How do I store white chocolate brownies?
Store them in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 5 days.
Are white chocolate brownies the same as blondies?
Not exactly. Blondies are typically made with brown sugar and no chocolate, while white chocolate brownies contain melted white chocolate in the batter.
Can I freeze these brownies?
Yes. Slice them first and store in a freezer-safe container for up to 2 months.
Can I make these brownies dairy free?
Yes, you would need to use a dairy-free white chocolate alternative for the recipe to be fully dairy free.
Why are my brownies too cakey?
This usually happens if they are overbaked or if too much flour is used. Slightly underbaking them helps keep the texture soft and fudgy.
Nutrition Facts
Per one brownie (no icing):
*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.
