Calling all chewy cookie lovers! These white chocolate blondies are a dream come true.
The moment I took my first bite, I knew I’d stumbled onto something special.
They’re incredibly chewy and fudgy, with a rich caramel flavor from the brown sugar. And let’s not forget the pops of sweet white chocolate throughout.
Are you drooling too? Then let’s get baking!
Why You’ll Love These White Chocolate Blondies
Whether you’re a white chocolate lover or simply crave a unique twist on traditional blondies, this recipe is a must-try.
Here’s why you’ll love it:
Flavor Explosion: White chocolate blondies offer a unique and irresistible combination of sweet, buttery, and vanilla flavors.
Texture Perfection: The ideal blondie boasts a crisp, crackly top and a soft, gooey center, creating a satisfying contrast in every bite. And this recipe nails it!
Customizable Recipe: Without the chocolate, this recipe is the perfect blank canvas for your creativity. So go nuts with different mix-ins and toppings to suit your tastes.
Giftable Goodies: If you can bear to part with them, these blondies make the best homemade gift for any occasion.
Ingredients
I’ve always been a huge fan of blondies, but adding white chocolate brings them to a new level of deliciousness.
And you only need a handful of pantry staples to pull it off!
- Unsalted Butter: The rich, creamy base that gives blondies their signature flavor and texture.
- Light Brown Sugar: Lends a deep caramel flavor and ensures a moist, chewy texture (thanks to the molasses).
- Large Eggs + Egg Yolk: Binds the batter and provides lift and structure. The extra yolk adds richness and helps create a fudgy center.
- Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
- All-Purpose Flour: The foundation that gives the blondies structure and a tender crumb.
- Baking Powder: The leavening agent responsible for a slight rise.
- Salt: Balances the sweetness and intensifies the flavors of the other ingredients. A must-have for well-rounded taste.
- White Chocolate Chips: Creamy, sweet morsels that add pops of vanilla flavor throughout. Use good quality chips for the best taste and texture.
How to Make White Chocolate Blondies
I’ll admit, waiting for these beauties to cool before cutting them was a serious test of my willpower.
The heavenly aroma that filled my kitchen had me drooling the entire time. But believe me, it’s worth the wait to get those perfect, neat squares.
But before you get to that, here’s how to make them:
1. PREP. Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides.
2. MIX. Melt the butter, then whisk in the brown sugar until smooth, followed by the eggs, egg yolk and vanilla extract.
3. COMBINE. In a separate bowl, whisk the flour, baking powder and salt. Then, gradually stir the dry ingredients into the butter mixture by hand. Add the chocolate chips just before the flour is fully combined.
4. BAKE. Pour the batter into the prepared pan and smooth the top. Sprinkle over extra white chocolate chips and bake for 30-35 minutes.
5. COOL. Let the blondies cool completely in the pan. Then, use the parchment overhang to lift them out before cutting them into squares.
Tips For the Best White Chocolate Blondies
One secret to making these blondies so irresistible is using an extra egg yolk in the batter.
It adds an extra level of richness and helps create that gooey center we all crave.
But that’s not the only tip I have for you:
- Use quality chocolate. White chocolate is tricky. If you get something cheap, it’ll more likely burn in the oven than melt. So, avoid generic brands and white baking morsels and go for something top-quality.
- Use white chocolate bars. For pockets of melty goodness, chop up a bar of top-quality white chocolate instead of chips.
- Brown the butter. Melt it over low heat until lightly browned and nutty. I promise it’ll make all the difference in flavor!
- Don’t overmix. Whisk the butter and sugar by hand with a whisk. Then, add the flour with a spatula. And stop mixing as soon as you no longer see streaks of flour.
- Underbake slightly. Err on the side of underbaking, as they will continue to cook as they cool. The center should be set but still soft, and a toothpick will have moist crumbs.
- Use parchment lining. Line the baking pan with parchment paper for easy removal and cleanup.
- Cool completely. This is tough, but letting them cool fully before slicing is best. Chill in the fridge or freezer briefly if needed.
- Customize the add-ins. Try chopped nuts, fruit, or extra chocolate chips. The base recipe is adaptable.
How to Store
Full disclosure: a batch of these hardly lasts a day in my house.
But if you have more willpower, here’s how to store leftovers:
To Store: Transfer leftovers to an airtight container and store at room temperature for up to 5 days or in the fridge for up to a week.
To Freeze: Wrap individual blondies tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container or resealable bag. Freeze for up to 3 months.
Thaw (unwrapped and loosely covered) at room temperature for about an hour before serving.
Let chilled blondies warm to room temperature before enjoying.
More Delicious Dessert Bars You’ll Love
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White Chocolate Blondies
16
servings15
minutes35
minutes325
kcalCalling all chewy cookie lovers! These white chocolate blondies are a dream come true. They’re sweet, simple, and jam-packed with creamy chocolate chips.
Ingredients
1 cup (226g) unsalted butter, melted and slightly cooled
1 1/2 cups (300g) light brown sugar, packed
2 large eggs + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (255g) white chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides. Set aside.
- In a large microwave-safe bowl, melt the butter. Let it cool slightly, then add the brown sugar and whisk vigorously until well combined and no lumps remain.
- Whisk in the eggs, egg yolk and vanilla extract until smooth.
- In a separate bowl, whisk the flour, baking powder and salt. Gradually stir the dry ingredients into the butter mixture with a spatula until almost combined. Add 1 cup chocolate chips, then mix until no streaks of flour are visible.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/2 cup white chocolate chips evenly on top and bake for 30-35 minutes or until the top is shiny and crackly and a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the blondies cool completely in the pan. Lift them out using the parchment overhang before cutting into squares.
Notes
- Use good quality white chocolate for the best flavor.
- Mix everything by hand to avoid overmixing.
- Err on the side of underbaking for a gooey, fudgy texture.
