White Chocolate Brownies

After finally perfecting a healthy brownie recipe, I thought I would make a little spin-off dessert recipe and make a delicious white chocolate version.  And guess what?  It is freaking ahhhmazing totally delicious  😉

White Chocolate Brownies

White Chocolate Brownies

White Chocolate Brownies

White Chocolate Brownies

I love it.

White Chocolate Brownies

I used gluten free sorghum flour instead of cocoa powder, I used cocoa butter instead of non-hydrogenated shortening, and then I added some chocolate extract for a more intense flavor.  The result?  Absolutely mouth-watering brownies/blondies that are firm on the outside and soft on the inside.  You can taste the rich and smooth cocoa butter (it really tastes like there is some white chocolate hiding somewhere inside the blondies)!  This recipe is THE solution to your dessert craving!

White Chocolate “Brownies”



  1. Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
  2. In a medium-sized bowl, whisk together the oat flour, sorghum flour and baking powder.
  3. In a large bowl, add the melted cocoa butter, (room temperature) applesauce, erythritol, extracts and salt.
  4. In a small bowl, whisk together the egg replacer and water. Stir into the cocoa butter/applesauce mixture. Slowly stir the dry into the wet and fold together (dough will be thick and sticky).
  5. Scoop dough into the prepared pan and spread to the edges the best you can. Flatten the surface of the dough with a spoon or rubber spatula, just lightly brush the surface until it flattens out.
  6. Bake for ~42 minutes, or until the edges puff up slightly and the center is firm when tapped. Transfer brownies to a wire cooling rack, slice when completely cooled.


Wrap blondies immediately if not serving right away, otherwise they will dry/harden. If they do dry/harden, just pop it in the microwave for 15 seconds :)

This recipe is: sugar free, gluten free, vegan!


White Chocolate Brownies


Labels: Applesauce, Bars-Blondies-and-Brownies, Chocolate, Eggless, Erythritol, Gluten-Free, Oat-Flour, Sorghum-Flour, Sugar-Free, Vegan

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Comments (12)

  1. Alaine @ My GF DF Living: February 23, 2013

    I love white chocolate. I have been searching for ones without butter! Thank you so much for sharing. I must try soon!

  2. Miche: February 23, 2013

    I never heard of butter extract before! I’m learning about all sorts of new products through reading your blog :) I love the photos; they are quite lovely.

  3. Desserts with Benefits fan :): February 23, 2013

    THIS LOOKS SOOOOOO SCRUMPTIOUS! I know this is kind of random, but you must really love raspberries! I just realized they are in many of your photos, lol!

    P.S. l love the new website design!

  4. dessertswithbenefits: February 23, 2013

    Yes, I love raspberries :) They always add a burst of color and a feeling of healthfulness and nutrition to pictures!

  5. Abby @ The Frosted Vegan: February 26, 2013

    Ah the pictures of the white chocolate dripping down the brownies, so amazing!

  6. Rachel: March 29, 2013

    I finally made this and wow they are delicious! I used brown rice flour in place of the sorghum and it worked out fine. You weren’t lying about these getting hard (I guess it’s the cocoa butter?), but 30 seconds in the microwave and they come out perfect! I think I’ll going to make another batch soon. :)

  7. dessertswithbenefits: March 29, 2013

    Yeah, I blame the cocoa butter :) But other than that I’m glad the different flour worked and I’m glad you liked the recipe!

  8. I can’t have chocolate and LOVE white chocolate. I am so making these this weekend! Thanks for sharing!

  9. Rosalie: July 19, 2013

    I made these today (as soon as my cocoa butter arrived in the mail haha) and my goodness are they ever fabulous.
    Minor changes:
    3T cocoa butter and added an extra bit of applesauce
    188g/1c erythritol + 3/4t stevia extract
    As I don’t have chocolate extract, I used SweetLeaf’s chocolate stevia
    As I don’t have ener-g, I used 20g white chia seeds + 90g unsweetened almond milk. The little bit of crunch from the chia seeds somehow works perfectly in these :)

  10. dessertswithbenefits: July 22, 2013

    Rosalie- YAY! I’m so glad you liked the “brownies” … the chocolate stevia was a great idea and so was the chia “egg,” I seriously need to try that now :)

  11. Jana H: April 4, 2014

    Hey, I don’t have Ener-g egg replacer, can I just use three normal eggs?

  12. dessertswithbenefits: April 5, 2014

    I haven’t tried it but I think it would work out just fine! Hope you like the brownies :)

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