Easy White Chocolate Blondies Recipe

Introduction

Easy blondies are a delightful treat combining a rich buttery base with sweet white chocolate. These chewy squares are perfect for an afternoon snack or dessert, and they come together quickly with simple ingredients.

Ingredients

• 175g butter, cut into cubes, plus extra for the tin
• 200g light brown soft sugar
• 100g caster sugar
• 3 eggs
• 1 tsp vanilla extract or bean paste
• 200g plain flour
• ½ tsp baking powder
• 200g white chocolate, chopped, or use white chocolate chips

Instructions

1. Step 1: Melt the butter and both sugars in a pan over low heat, adding a pinch of salt if the butter is unsalted. Remove from heat and let cool for 10 minutes to prevent the eggs from curdling.
2. Step 2: Preheat the oven to 180°C (160°C fan) or gas mark 4. Butter a 23cm square tin or a 25 x 20cm baking tin, then line it with baking parchment.
3. Step 3: Beat the eggs and vanilla into the cooled butter and sugar mixture until well combined.
4. Step 4: Sieve in the flour and baking powder, then gently fold the mixture until you have a smooth batter.
5. Step 5: Fold in the white chocolate pieces, then scrape the batter into the prepared tin. Smooth the top with a spatula.
6. Step 6: Bake for 40-45 minutes until the edges start to come away from the sides of the tin, the top forms a papery crust, and a skewer inserted into the middle comes out with a few moist crumbs but no wet batter.
7. Step 7: Allow the blondies to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before slicing.

Tips & Variations

• For extra texture, add a handful of chopped nuts like walnuts or pecans along with the white chocolate.
• Use good quality vanilla bean paste for a richer vanilla flavor.
• Swap white chocolate for milk or dark chocolate chips if you prefer a different taste.
• To keep blondies extra moist, avoid overbaking; they should still be slightly soft in the center when you take them out of the oven.

Storage

Store the blondies in an airtight container at room temperature for up to three days. They can also be refrigerated for up to a week but may firm up; bring to room temperature before serving. To reheat, warm briefly in the microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

Yes, you can use salted butter but be sure to skip adding extra salt when melting the butter and sugars to avoid over-seasoning.

How do I know when the blondies are fully baked?

The edges will start to pull away from the sides of the tin and the top will have a papery crust. Insert a skewer into the center—it should come out with a few moist crumbs but no wet batter.

Easy White Chocolate Blondies Recipe

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★★★★★

4.8 from 95 reviews

Deliciously rich and chewy easy blondies made with buttery batter, a blend of light brown and caster sugars, and studded with creamy white chocolate chunks. Perfect for a quick homemade treat with a golden crust and soft center that firms up as it cools.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 175g butter, cut into cubes, plus extra for the tin
• 3 eggs
• 1 tsp vanilla extract or bean paste

Dry Ingredients

• 200g light brown soft sugar
• 100g caster sugar
• 200g plain flour
• ½ tsp baking powder

Add-ins

• 200g white chocolate, chopped, or use white chocolate chips

Instructions

1. Melt butter and sugars: In a pan over low heat, melt the 175g butter with both sugars (200g light brown soft sugar and 100g caster sugar). Add a pinch of salt if using unsalted butter. Remove from heat and let cool for 10 minutes to prevent curdling when eggs are added.
2. Prepare the baking tin and oven: Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Butter a 23cm square or 25x20cm baking tin and line it with baking parchment.
3. Combine eggs and vanilla: Beat the 3 eggs and 1 tsp vanilla extract into the cooled butter and sugar mixture until well combined.
4. Add dry ingredients: Sift in 200g plain flour and ½ tsp baking powder, then gently fold the mixture until a smooth batter forms.
5. Fold in chocolate: Carefully fold 200g chopped white chocolate or white chocolate chips into the batter evenly.
6. Bake the blondies: Pour and scrape the batter into the prepared tin, smoothing out the top. Bake in the oven for 40-45 minutes until the edges pull away from the tin, the top has a slight papery crust, and a skewer inserted in the center comes out with a few moist crumbs but no wet batter.
7. Cool: Let the blondies cool in the tin for 10 minutes before transferring them to a wire rack to cool fully. The texture will firm up as they cool.
8. Storage: Keep the blondies in an airtight container for up to three days for best freshness.

Notes

• Use a metal skewer or toothpick to test for doneness; it should come out with moist crumbs, not wet batter.
• Add a pinch of salt when melting butter if using unsalted butter for balanced flavor.
• Ensure the butter and sugar mixture is cooled before adding eggs to avoid curdling.
• You can substitute white chocolate chunks with chips or finely chopped pieces.
• Store blondies at room temperature in an airtight container to keep them soft and fresh.

Keywords: blondies, white chocolate blondies, easy blondies, chewy blondies, dessert, baking recipe