White Chocolate Blondies Recipe
Who said that blondies can't have more fun? When it comes to killer desserts, these blondies are the total package and there's no doubt that they will satisfy your every craving when you're in the mood for sweets. Blondies are basically the cousins of brownies, as Martha Stewart explains. According to the DIY guru, blondies use brown sugar whereas brownies do not, ultimately giving them more of a rich molasses flavor. This particular recipe also calls for white chocolate, which adds an extra hint of sweetness to enhance the taste.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this delicious blondie recipe, and you'll want to hurry to try it. "These blondies definitely satisfy a sweet tooth. They're fudgy, chewy, and golden with plenty of delicious white chocolate chunks!" Brookes raves. "Blondies have a lighter vanilla/caramelized flavor from the brown sugar that really shines through without any overpowering chocolate in there." If that sounds like your ideal flavor profile, read on for the step-by-step process.
Gather the ingredients for these white chocolate blondies
If you bake a lot, you're in luck because you may have most of the ingredients for these white chocolate blondies in your pantry already. You will need unsalted butter, white chocolate chips, white sugar, light brown sugar, large eggs (at room temperature), all-purpose flour, and salt.
Preheat the oven and melt the butter and chocolate chips
To begin the prep work, turn your oven's dial to 350 F and find a 7x7 or 8x8-inch baking pan. Grease the pan and then line it with parchment paper to prevent anything from sticking.
Next, take out a microwave-safe bowl and add the butter and 1 cup of white chocolate chips. Pop the bowl into the microwave for 30-second intervals until the butter and chocolate have completely melted.
Add the sugars and egg
Now, toss the white sugar and light brown sugar into the butter mixture and use a wooden spoon to mix them together. Then, crack the room-temperature eggs into the bowl and stir, one at a time.
Sift in the flour and salt, then add the chocolate chips
Sift the flour into the bowl with the other ingredients, then sprinkle in the salt. Gently fold until the mixture is just combined. Then, add the last cup of chocolate chips and stir again to finish.
Bake the blondies
Now that your batter is ready, transfer the mixture to the prepared baking pan and smooth out the edges in an even layer. Once your oven has finished preheating, go ahead and pop the blondies onto a rack and bake them for 30 to 35 minutes.
Brookes explains that you'll know the blondies have finished cooking when they're "golden around the edges with just a slight wobble left in the middle."
Let the blondies cool then serve
Remove the blondies from the oven and leave them in the pan for about 15 minutes. Then, transfer them to a wire rack to finish cooling. Be sure to let the blondies fully cool before you slice and serve them.
Brookes provides a few suggestions of her favorite ways to serve these sweet treats. She says, "with [a] scoop of ice cream, some whipped cream, or caramel sauce is delicious. I like to have them with some fresh berries too."
If you have any blondies left after your feast, be sure to stash them away. "They should keep up to 5 days at room temp in an airtight container," Brookes notes.
- ¾ cup unsalted butter
- 2 cups white chocolate chips
- ½ cup white sugar
- ½ cup light brown sugar
- 2 large eggs (at room temperature)
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- Preheat the oven to 350 F then grease and line a 7x7 or 8x8-inch baking pan with parchment paper.
- Add the butter and 1 cup of white chocolate chips to a microwave-safe bowl and heat them in 30-second bursts until melted.
- Add the sugars to the melted mixture and stir with a wooden spoon.
- Add the eggs one at a time, beating to combine after each addition.
- Sift in the flour and add the salt, gently folding until just combined.
- Then add the remaining 1 cup of chocolate chips and fold through.
- Transfer the mixture to the prepared baking pan, smoothing it out to the edges in an even layer.
- Bake for 30 to 35 minutes until golden around the edges with just a slight wobble left in the middle.
- Leave the blondies in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- Wait until they have completely cooled before slicing.
| Calories per Serving | 284 |
| Total Fat | 16.2 g |
| Saturated Fat | 9.8 g |
| Trans Fat | 0.4 g |
| Cholesterol | 50.6 mg |
| Total Carbohydrates | 32.3 g |
| Dietary Fiber | 0.4 g |
| Total Sugars | 23.2 g |
| Sodium | 103.4 mg |
| Protein | 3.3 g |
