Go Back
White Chocolate Blondies

White Chocolate Blondies

white chocolate blondies are a delicious and versatile dessert that can be easily customized to suit different tastes. With their rich texture, sweet flavor, and endless variation possibilities, they are sure to be a favorite treat for any occasion.
Print Recipe Pin Recipe
Prep Time 14 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16

Ingredients
  

  • ▢ 10 tablespoons 141 g unsalted butter, cut into pieces
  • ▢ 6 oz 170 g premium white chocolate bar, such as Ghirardelli or Lindt, chopped
  • ▢ 1 ¼ cups 250 g granulated sugar
  • ▢ 2 large eggs + 1 large egg yolk
  • ▢ ½ teaspoon vanilla extract
  • ▢ 1 ¾ cups 220 g all-purpose flour
  • ▢ 1 teaspoon salt
  • ▢ ¼ teaspoon baking powder
  • ▢ 1 cup 170 g white chocolate chips

Instructions
 

  • Preheat the oven to 325°F (165°C) and line a 9×9-inch baking pan with parchment paper. Set aside.
  • In a microwave-safe bowl, combine the butter and chopped white chocolate pieces. Heat in 20-second increments, stirring between each, until the mixture is melted and smooth.
  • In a separate bowl, whisk together the sugar, eggs, and egg yolk until the mixture turns pale yellow (about 30 seconds). You can also use an electric mixer on high speed for about 15 seconds.
  • Stir in the vanilla extract, then add the melted chocolate mixture and stir until fully combined.
  • In another bowl, whisk together the flour, salt, and baking powder. Gradually stir this dry mixture into the wet chocolate mixture until completely combined.
  • Use a spatula to fold in the white chocolate chips, then spread the batter evenly into the prepared baking pan.
  • Transfer the pan to the center rack of the preheated oven and bake for 42 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  • Allow the blondies to cool before slicing and serving. If you prefer a gooey center, you can slice them right away, but if you want firmer bars, wait for them to cool completely.

Notes

 
White Chocolate
If needed, you can substitute white chocolate chips (1 cup) for the chopped chocolate, but I’ve found that using a high-quality chocolate bar yields the best results. For the extra white chocolate at the end, you can also replace the white chocolate chips with another 6 oz of chopped chocolate if preferred.
Baking Notes
I recommend using a metal pan for baking, as a glass pan can result in longer baking times (sometimes significantly longer).
Storing
Store the blondies in an airtight container at room temperature for up to 5 days.
Has This Recipe Changed?
Yes, in 2016 I published the original recipe, which received mixed reviews. Some people had success, while others did not. I strive to share recipes that people can consistently make with great results, so I’ve tweaked and perfected the recipe and now recommend the version published here. However, if you're interested, here is my original white chocolate brownie recipe. Please note that I am no longer accepting comments on that recipe.