Easy White Chocolate Blondies Recipe
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.
- 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
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
- 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.
- 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.
- Combine eggs and vanilla: Beat the 3 eggs and 1 tsp vanilla extract into the cooled butter and sugar mixture until well combined.
- Add dry ingredients: Sift in 200g plain flour and ½ tsp baking powder, then gently fold the mixture until a smooth batter forms.
- Fold in chocolate: Carefully fold 200g chopped white chocolate or white chocolate chips into the batter evenly.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/easy-white-chocolate-blondies-recipe/
