White Chocolate Chunk Blizzard Brownies

A fudgy chocolate brownie with bursts of white chocolate in every bite!

These White Chocolate Chunk Blizzard Brownies are the perfect winter treat. They start with a rich, fudgy chocolate base, then get a full-on blizzard of white chocolate with handfuls of white chocolate chips and chopped white Lindor truffles mixed in. There’s just nothing like baking a pan of warm, gooey brownies on a cold day, and that mix of dark chocolate and creamy white chocolate is exactly what you want when you’ve got those winter blues.

Why You’ll Love This Recipe

• Rich, fudgy chocolate brownies with a soft center
• Loaded with white chocolate chips and chopped Lindor truffles
• Warm, gooey texture that’s perfect for winter baking
• Easy brownie recipe made in one bowl
• A chocolate dessert that feels special without extra effort
• Perfect cold-weather treat with tea or coffee

Ingredient Notes

• Butter + oil: Using both gives you the best of both worlds. Butter adds flavor, while oil keeps the brownies soft and fudgy even after they cool.
• Cocoa powder: Use unsweetened cocoa powder here. It gives the brownies that deep chocolate flavor without making them overly sweet.
• Brown sugar: A small amount goes a long way. It adds moisture and a subtle richness that helps with that gooey texture.
• White chocolate chips: These melt into the batter and create creamy pockets throughout the brownies. Regular or baking-style white chocolate chips both work.
• White Lindor truffles: Chop them into bite-size pieces so they melt slightly but still stay creamy. They add that extra “blizzard” feel and make these brownies feel special.
• Eggs: Make sure they’re at room temperature so they mix in smoothly and give you that glossy brownie batter.

Quick Prep Notes

Do I need to melt the Lindor truffles first?
No. Chop them and fold them straight into the batter. They’ll soften and melt as the brownies bake, creating creamy pockets throughout.

Should the butter be hot or cooled before mixing?
Let the melted butter cool slightly before mixing it with the sugar and eggs. Warm is fine, hot can scramble the eggs and affect the texture.

How do I know when the brownies are done?
The edges should look set and slightly pulled away from the pan, while the center stays soft. A toothpick should come out with a few moist crumbs, not wet batter.

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FAQ

Can I use a different size pan?
An 8-inch square pan gives you thick, fudgy brownies. A 9-inch pan will work but the brownies will be thinner and bake faster, so start checking early.

Can I substitute another white chocolate?
Yes. White chocolate bars or baking white chocolate can be used in place of Lindor truffles, though the texture will be less creamy.

How should I store these brownies?
Store them covered at room temperature for up to three days, or refrigerate for up to five days. They stay fudgy either way.

Can I freeze these brownies?
Yes. Once fully cooled, wrap them tightly and freeze for up to two months. Thaw at room temperature before serving.

Can I warm them up before serving?
Absolutely. A quick 10–15 seconds in the microwave brings back that gooey, just-baked texture.

Sprinkle of Fun

Bake these on a cold winter day when you just want something warm and chocolatey. Put the kettle on, make a cup of tea, and let the brownies cool just enough to slice while they’re still a little gooey.