White chocolate blondies are the perfect dessert for anyone who loves the chewy texture of a brownie but prefers a rich, buttery, vanilla-forward flavor. These bars are made with brown sugar, butter, eggs, and plenty of white chocolate chunks, creating a caramel-like sweetness with a soft, fudgy center and a crackly top. They’re incredibly easy to make in one bowl, and they’re a guaranteed crowd-pleaser for parties, potlucks, or a simple weeknight treat.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (170 g) white chocolate chips or chunks, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang on two sides for easy lifting.
- In a medium bowl, whisk together the melted butter and brown sugar until smooth. Let the mixture cool for a few minutes if it feels too warm.
- Whisk in the egg and vanilla extract until fully combined.
- Add the flour, baking powder, and salt. Stir with a spatula until just combined—do not overmix.
- Fold in the white chocolate chips, reserving a handful to sprinkle on top.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the reserved white chocolate chips over the top.
- Bake for 22–25 minutes, or until the edges are golden brown and the center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Let the blondies cool completely in the pan on a wire rack before lifting them out and cutting into squares.
Tips
- Don’t overbake: The key to chewy blondies is pulling them out of the oven while the center still looks slightly underdone. They will continue to set as they cool.
- Room temperature egg: A cold egg can seize the butter mixture, so let your egg sit out for 30 minutes before starting.
- Substitute for white chocolate: If you prefer, swap the white chocolate for milk chocolate, dark chocolate, or butterscotch chips—just know that the flavor profile will change.
- Use a light-colored pan: A dark metal pan can cause the bottom to brown too quickly. If using glass, reduce the oven temperature by 25°F (4°C).
Serving Suggestions
These blondies are delicious on their own, but you can elevate them by serving warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. They also pair wonderfully with a cup of coffee or a glass of cold milk. For a dessert platter, cut them into small squares and dust with powdered sugar.
Variations
- Raspberry White Chocolate Blondies: Gently fold in 1/2 cup (75 g) fresh raspberries along with the white chocolate. The tartness of the berries balances the sweetness.
- Macadamia Nut Blondies: Add 1/2 cup (75 g) chopped macadamia nuts for a tropical crunch.
- Citrus Blondies: Add 1 tablespoon of orange zest to the batter for a bright, floral note.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender.
Storage and Reheating
Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To refresh, reheat a blondie in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes to restore its soft, chewy texture.
Frequently Asked Questions
Why are my blondies too gooey in the middle?
If the center is underbaked, it might be because your oven runs cool or you didn’t bake them long enough. The center should look set but still slightly soft when you pull them out. If they’re still very wet, bake for an additional 2–3 minutes.
Can I use salted butter instead of unsalted?
Yes, just reduce the added salt to 1/8 teaspoon to avoid overly salty blondies.
Why did my white chocolate sink to the bottom?
This can happen if the batter is too thin or if the chocolate chips are too large. Toss the chips in a little flour before folding them in, or use smaller chips.
Can I double the recipe?
Absolutely. Use a 9×13-inch (23×33 cm) pan and increase the baking time to 30–35 minutes. Check for doneness with a toothpick.
How do I know when they’re done without a toothpick?
Gently press the center with your finger—it should spring back slightly. If it leaves an indentation, they need more time.
Can I make these ahead for a party?
Yes, blondies are great make-ahead desserts. Bake them a day in advance, store them in an airtight container, and cut them just before serving.
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