Preheat the oven to 175° traditional heat. Grease and line a 20cm square mold with baking paper.
In a large bowl, melt the butter and crushed white chocolate in the microwave at 20-second intervals (so as not to cook the chocolate). Smooth everything out and let cool.
In another container, beat the eggs, powdered sugar and vanilla. Then add the warm chocolate/butter mixture.
Add the flour and salt in batches. Mix just enough to have a homogeneous paste (do not over-mix).
Keep 2 tbsp of white chocolate chips for decoration, and add the rest to the dough. Gently fold in with a spatula, do not overmix.
Pour the batter into the mold, smooth. Sprinkle with remaining chocolate chips. Bake for about 25 minutes (depending on your oven). Insert a wooden skewer to know if the cooking is finished: it should come out dry or with a few crumbs. (If you like very fudgy brownies, you can reduce the baking time slightly).
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