Easy White Chocolate Blondies Recipe

Introduction

These easy blondies are buttery, chewy, and studded with sweet white chocolate chunks. Perfect for a quick homemade treat, they offer a delightful twist on classic brownies with their golden color and rich flavor.

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. If using unsalted butter, add a pinch of salt. 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 and line it with baking parchment.
3. Step 3: Beat the eggs and vanilla into the cooled butter and sugar mixture until fully 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 chopped white chocolate, 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 in the center comes out with a few moist crumbs but no liquid batter.
7. Step 7: Allow the blondies to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. The blondies will firm up as they cool.

Tips & Variations

• For extra texture, try adding chopped nuts such as walnuts or pecans along with the white chocolate.
• You can substitute the white chocolate with milk or dark chocolate chips if preferred.
• Using vanilla bean paste instead of extract intensifies the flavor.

Storage

Store blondies in an airtight container at room temperature for up to three days. To enjoy warm blondies, reheat gently in the microwave for 10-15 seconds or in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter and simply omit adding extra salt in the recipe.

How do I know when the blondies are done?

The blondies are ready when the edges start to pull away from the tin, the top has a delicate papery crust, and a skewer inserted into the center comes out with a few moist crumbs but no raw batter.

Easy White Chocolate Blondies Recipe

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★★★★★

4.5 from 55 reviews

• Author: Ethan
• Total Time: 1 hour
• Yield: 16 square blondie pieces 1x

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Description

These Easy Blondies are rich, buttery, and packed with sweet white chocolate chunks. They feature a papery crust with a soft, chewy interior and are perfect for an indulgent dessert or snack. The recipe involves melting butter and sugars together, folding in eggs and vanilla, then incorporating flour and baking powder before baking to golden perfection.

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Ingredients

Scale 1x2x3x

Blondie Batter

• 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

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Instructions

1. Melt Butter and Sugars: Gently melt the butter along with the light brown and caster sugars in a pan over low heat, adding a pinch of salt if the butter is unsalted. Once fully melted, remove from the heat and let the mixture cool for about 10 minutes to prevent curdling when eggs are added.
2. Preheat Oven and Prepare Tin: Heat your oven to 180°C (160°C fan) or gas mark 4. Butter a 23cm square or 25x20cm rectangular baking tin and line it with baking parchment for easy removal.
3. Combine Eggs and Vanilla: Beat the eggs and vanilla extract into the cooled butter and sugar mixture until thoroughly combined and smooth.
4. Add Dry Ingredients: Sift the plain flour and baking powder over the wet mixture to avoid lumps. Gently fold these dry ingredients into the batter until smooth and uniform.
5. Fold in White Chocolate: Incorporate the chopped white chocolate or chips evenly throughout the batter, ensuring every bite is melty and sweet.
6. Transfer and Bake: Pour the batter into the prepared tin and smooth the surface with a spatula. Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a skewer into the center; it should come out with a few moist crumbs but no wet batter. The blondies are ready when the edges pull away from the sides and the top has a papery crust.
7. Cool and Serve: Allow the blondies to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. This resting time allows the blondies to set properly.

Notes

• Ensure the butter and sugar mixture is adequately cooled before adding eggs to prevent curdling.
• Use parchment paper in the tin for easy removal of the blondies.
• Check doneness with a skewer; over-baking will dry out the blondies.
• Store leftover blondies in an airtight container for up to three days to maintain freshness.

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

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