Preheat your oven to 325°F (163°C) and lightly grease a 9x9-inch baking pan, lining with parchment paper for easier removal.

In a double boiler, combine chopped white chocolate and unsalted butter and melt over medium-low heat until smooth, about 5-7 minutes. Let cool slightly.

In a mixing bowl, whisk together whole eggs, egg yolks, granulated sugar, and vanilla extract until pale and creamy (about 2-3 minutes).

Pour the cooled chocolate-butter mixture into the egg mixture and gently fold together until fully combined.

Sift in flour and salt and gently fold the dry ingredients into the wet until just combined, being cautious not to overmix.

Pour the brownie batter into the prepared pan, smoothing the top with a spatula for even baking.

Bake in the preheated oven for 29-33 minutes, checking for doneness with a toothpick that should come out mostly clean with some moist crumbs.

Allow brownies to cool completely in the pan on a wire rack (about 1-2 hours) before lifting out and cutting into 16 squares.