White Chocolate Blondies Recipe
Chewy, golden blondies loaded with creamy white chocolate. Quick to mix, perfect for bake sales or weeknight treats.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1.25 cup all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 cup white chocolate chips or chopped white chocolate
- 0.5 cup chopped macadamias or pecans optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang. Lightly grease.
- Melt the butter and let it cool for 5 minutes so it’s warm, not hot.
- Whisk brown sugar and granulated sugar into the butter until glossy and well combined.
- Beat in the eggs and vanilla until the mixture looks smooth and slightly thick.
- In a bowl, whisk flour, baking powder, and salt. Fold the dry mix into the wet just until no flour streaks remain.
- Stir in white chocolate and nuts, if using. The batter will be thick.
- Scrape batter into the pan and smooth the top evenly.
- Bake 22–27 minutes, until edges are set and a tester comes out with a few moist crumbs.
- Cool in the pan for 20 minutes. Lift out with parchment, cool fully, then cut into squares.
Notes
Try swirling 2–3 tablespoons of raspberry jam over the batter before baking, or add 1 teaspoon lemon zest for a bright twist. Sprinkle warm blondies with a pinch of flaky salt to balance the sweetness. Store in an airtight container at room temperature for up to 4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic White Chocolate Blondies Recipe flavors. All ingredient ratios and instructions are independently developed.