Preheat your oven to 170°C (340°F) and line an 8x8-inch pan with parchment paper, leaving overhang for easy lifting later. This little step ensures clean slices and prevents sticking.

Gently melt the chopped white chocolate and butter together over low heat, stirring until smooth and glossy. Remove from heat as soon as melted to keep the mixture silky, not grainy.

Whisk the granulated sugar into the warm chocolate mixture until combined. Let it cool for a few minutes so the eggs won’t scramble when added next.

Add the eggs one at a time, whisking gently after each addition. Stir in the vanilla extract and enjoy that sweet aroma as the batter turns creamy and smooth.

Sift in the flour and add the fine sea salt. Fold everything together gently with a spatula just until combined to keep the brownies tender and fudgy.

If using white chocolate chips, fold them in now for extra pockets of creamy sweetness. Avoid overmixing so the texture stays dense and soft.

Pour the batter into the prepared pan and smooth the top evenly. Tap the pan gently on the counter to release any trapped air bubbles.

Bake for 25–30 minutes until the edges are lightly golden and the center is just set. A toothpick should come out with a few moist crumbs, not wet batter.

Allow the brownies to cool completely in the pan before lifting them out. Slice with a sharp knife into neat squares for perfect presentation and clean edges.