Easy White Chocolate Blondies Recipe

Introduction

These easy blondies are a buttery, sweet treat studded with chunks of white chocolate. With a crisp top and a soft, chewy center, they’re perfect for any occasion when you want a quick, satisfying dessert.

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 white chocolate chips

Instructions

1. Step 1: Melt the butter and both sugars in a pan over low heat. If your butter is unsalted, add a pinch of salt. Remove from heat and let it cool for 10 minutes to prevent the eggs from curdling when added.
2. Step 2: Preheat your 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 the flour and baking powder, then gently fold them into the mixture until you have a smooth batter.
5. Step 5: Fold in the white chocolate pieces, then scrape the batter into your 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, the top is set with a papery crust, and a skewer inserted in the center comes out with a few moist crumbs but no liquid batter.
7. Step 7: Let the blondies cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra depth, try adding a pinch of cinnamon or a handful of chopped nuts like walnuts or pecans.
• Use dark or milk chocolate chunks instead of white chocolate for a richer flavor.
• If you prefer gooier blondies, reduce the baking time by 5 minutes and check doneness carefully.

Storage

Store blondies in an airtight container at room temperature for up to three days. To keep them fresher longer, you can refrigerate them for up to a week. Reheat gently in the microwave for 10-15 seconds to bring back some softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these blondies?

Yes, you can freeze blondies. Wrap them tightly in plastic wrap and place in a freezer-safe container. They will keep well for up to two months. Thaw at room temperature before serving.

Can I use salted butter instead of unsalted?

Yes, salted butter works fine. Just omit any additional salt in the recipe to avoid over-salting your blondies.

Easy White Chocolate Blondies Recipe

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★★★★★

4.5 from 134 reviews

• Author: Jack
• Total Time: 1 hour
• Yield: 16 squares 1x

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Description

These easy blondies are a deliciously rich and buttery treat featuring a perfect balance of brown and caster sugars, studded with creamy white chocolate. Soft and slightly chewy, they come with a delicate papery crust on top and firm up beautifully as they cool. Perfect for sharing or enjoying as a sweet snack, these blondies are a simple bake that yields indulgent results.

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Ingredients

Scale 1x2x3x

Butter and Sugar Mixture

• 175g butter, cut into cubes, plus extra for greasing the tin
• 200g light brown soft sugar
• 100g caster sugar

Wet Ingredients

• 3 eggs
• 1 tsp vanilla extract or vanilla bean paste

Dry Ingredients

• 200g plain flour
• ½ tsp baking powder

Additional Mix-ins

• 200g white chocolate, chopped or white chocolate chips

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Instructions

1. Prepare Butter and Sugar Mixture: Melt the butter and both the light brown and caster sugars in a pan over low heat, adding a pinch of salt if the butter is unsalted. Once melted, remove the pan from the heat and allow the mixture to cool for 10 minutes to prevent the eggs from curdling in a later step.
2. Preheat Oven and Prepare Tin: Heat the oven to 180°C (160°C fan) or gas mark 4. Butter a 23cm square baking tin or a 25 x 20cm tin, then line it with baking parchment to prevent sticking.
3. Combine Wet Ingredients: Beat the eggs and vanilla extract or paste into the cooled butter and sugar mixture until the mixture is well combined and smooth.
4. Add Dry Ingredients: Sieve the plain flour and baking powder into the wet mixture to ensure even distribution and to avoid lumps. Gently fold the flour mixture into the wet ingredients until you have a smooth batter, being careful not to over-mix.
5. Incorporate White Chocolate: Fold the chopped white chocolate or chocolate chips gently into the batter, ensuring they’re evenly distributed throughout.
6. Transfer Batter and Bake: Pour and scrape the batter into the prepared baking tin, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until the edges start to pull away from the sides of the tin, the top forms a papery crust, and a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
7. Cool and Store: Allow the blondies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, store them in an airtight container where they will keep fresh for up to three days.

Notes

• Adding a pinch of salt when melting unsalted butter enhances the flavor balance.
• To avoid curdling, make sure the butter and sugar mixture is adequately cooled before adding the eggs.
• Use parchment paper in the tin to make removal of the blondies easier and cleaner.
• Check for doneness with a skewer; a few moist crumbs are perfect for a chewy texture.
• Blondies will firm up as they cool, so don’t overbake to keep them soft inside.
• Store in an airtight container at room temperature; avoid refrigeration to maintain texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blondies, white chocolate blondies, easy blondie recipe, buttery blondies, dessert bars, baked blondies