1-Preheat oven to 325°F (165°C) and line a 9×9 inch baking pan with parchment paper for easy removal later.

2-Melt the 10 tablespoons unsalted butter and 6 ounces chopped white chocolate together in a microwave-safe bowl, using 20-second increments and stirring until smooth to avoid any lumps.

3-In a separate bowl, vigorously whisk the 1 ¼ cups granulated sugar, 2 large eggs, and 1 large egg yolk until they turn pale yellow this takes about 30 seconds by hand or 15 seconds with an electric mixer for that perfect texture.

4-Stir in the ½ teaspoon vanilla extract, then gently mix in the melted butter and chocolate mixture until just combined, keeping the batter airy.

5-In another bowl, whisk together the 1 ¾ cups all-purpose flour, 1 teaspoon salt, and ¼ teaspoon baking powder; gradually stir this dry mix into the wet ingredients until fully blended.

6-Fold in the 1 cup white chocolate chips to add those extra bursts of creaminess.

7-Spread the batter evenly into your prepared pan and bake for about 42 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

8-Let the brownies cool completely in the pan before slicing for the best results, though if you’re after a gooey center, you can dig in sooner.