Print

Moxies White Chocolate Brownie

Moxies White Chocolate Brownie - recipe card
Print Recipe

These Moxies-inspired white chocolate brownies are ultra-fudgy, buttery, and studded with creamy white chocolate chunks. Each bite delivers a dense, melt-in-your-mouth texture with a crisp top and gooey center.

Ingredients

Scale
  • 1/4 cup (1/2 stick / 56g) unsalted butter, cut into tablespoons
  • 3 oz (85g) high-quality white chocolate, roughly chopped (divided: 2 oz for melting, 1 oz for chunks)
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup (30g) all-purpose flour, spooned and leveled
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat oven to 350°F (177°C). Line a 6×6-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Alternatively, use four 4-inch ramekins greased lightly with butter.
  2. In a medium heatproof bowl set over a saucepan of barely simmering water (or in a microwave at 50% power in 20-second bursts), melt the unsalted butter and 2 oz of the white chocolate together. Stir gently with a rubber spatula until completely smooth and glossy. Remove from heat and let cool for 2 minutes.
  3. Add the granulated sugar to the melted butter-white chocolate mixture. Whisk vigorously for 30 seconds until the sugar is well incorporated and the mixture thickens slightly. This initial step helps dissolve some sugar for a tender crumb.
  4. Crack the large egg into the bowl and add the vanilla extract. Whisk again until the batter is smooth, creamy, and fully emulsified — about 45 seconds. The mixture should be pale and slightly thickened.
  5. Sprinkle the all-purpose flour and kosher salt over the batter. Fold gently with a spatula just until no streaks of flour remain. Over-mixing will produce tough brownies; stop as soon as the dry ingredients disappear.
  6. Fold in the remaining 1 oz of white chocolate chunks, reserving a few pieces to press onto the top of the batter. The batter will be thick and glossy.
  7. Pour the batter into the prepared pan and spread evenly with a spatula. Press the reserved white chocolate chunks onto the surface for visual appeal.
  8. Bake at 350°F (177°C) for 20-25 minutes, rotating halfway through. The edges should be set and lightly golden, and the center should still look slightly soft and jiggly. A toothpick inserted 1 inch from the edge should come out with moist crumbs — not wet batter. Underbaking slightly ensures a fudgy texture.
  9. Place the pan on a wire rack and let the brownies cool completely in the pan, about 30 minutes. Do not attempt to cut while warm, as they will be too fragile.
  10. Using the parchment overhang, lift the entire block onto a cutting board. Slice into 4 equal squares with a sharp chef’s knife, wiping the blade between cuts for clean edges.

Notes

Storage: Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap each brownie tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. To reheat, microwave a brownie for 10-15 seconds, or warm in a 300°F (149°C) oven for 5 minutes to restore the gooey center.

Nutrition

Keywords: white chocolate brownie, Moxies copycat, blondie recipe, easy brownie, fudgy brownie, dessert, white chocolate dessert, homemade brownies, baked goods, small batch brownie

Find it online: https://copycatkitchenco.com/moxies-white-chocolate-brownie/