White Chocolate Blondies
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Looking for a break from basic brownies? This recipe for White Chocolate Chip Blondies is a vanilla version of traditional chocolate brownies with delicious hints of caramel and butterscotch flavor throughout.
This post may contain affiliate links. See my disclosure policy for details.
If you’re not much of a chocolate fan, or just in the mood for something a little different, then this white chocolate blondies recipe is the dessert recipe for you. Inspired by my tantalizing white chocolate chip cookies, these white chocolate chip blondies are buttery, sweet, and perfectly chewy.
These blondies with white chocolate chips are a delicious vanilla version of the traditional chocolate brownie. And these white chocolate blondies are loaded with delicious hints of caramel and butterscotch all throughout every scrumptious slice.
This white chocolate blondies recipe is always a crowd pleaser and perfect for any potluck or party. Especially summer parties where your guests are wearing white. Serve these chewy dessert bars as they are or use them as a base for an amazing ice cream sundae (I recommend homemade vanilla ice cream).
Why You’ll Love These White Chocolate Blondies
- The perfect make ahead dessert.
- Always a crowd pleaser and perfect for any party
- Delicious vanilla version of a chocolate brownie, with hints of caramel and butterscotch.
- Comes together quickly and bakes up gooey and delicious with an amazing chewy texture.
- Great recipe alternative when you’re not in the mood for milk or dark chocolate but still want to satisfy your sweet tooth
What Is The Difference Between A Blondie And A Brownie?
There is no chocolate (like cocoa powder and semisweet chocolate) in a blondie. A blondie has the same texture as a brownie, except it has a more caramelized and butterscotch flavor from the high amount of vanilla and brown sugar in the batter.
Ingredients for White Chocolate Chip Blondies
I use simple ingredients for this white chocolate chip blondie recipe.
- Unsalted butter – Melted but not hot
- Light brown sugar – Light brown sugar works best for this recipe and helps the batter bake through more evenly than white sugar. You can use dark brown sugar for a denser, sweeter blondie.
- Eggs – I use large, fresh eggs for my baking recipes. I also like to bring my eggs out first to sit out while I gather my other ingredients
- Vanilla extract – Use a good quality vanilla for the best flavor
- All purpose flour – Measure the flour correctly so the blondies aren’t too dry.
- Cornstarch – The cornstarch helps make the blondies chewy and tender while absorbing excess moisture. That way we don’t add too much flour, which makes the blondies cakey and dry!
- Baking powder – Make sure your baking powder is fresh and in-date for best results.
- Coarse Kosher salt – This is not the same as table salt. If you only have table salt on hand, cut the quantity called for in half.
- White Chocolate Chips – the star of the show and during baking these get beautifully carmelized.
Step by Step Instructions
I’ve made this easy blondie recipe tons of times. Follow my step-by-step directions to get the most delicious white chocolate blondies.
Step 1
Line a metal 9″x 9″ baking dish with parchment paper and spray with cooking spray and preheat the oven to 350 degrees F.
Step 2
In a small bowl, combine the flour, cornstarch, baking powder, and salt
Step 3
Add the brown sugar to a medium bowl or large bowl and pour in the melted butter. Whisk until well combined and glossy.
Step 4
Add the eggs and the vanilla to the sugar and butter mixture and whisk very well for about 60 seconds until smooth and shiny.
Tip
Mixing the butter, sugar, and eggs well will help dissolve the sugar and give the top of the blondies a crisp crust.
Step 5
Add the dry ingredients to the wet ingredients and fold gently until almost fully combined, but streaks of flour are still showing.
Step 6
Pour in the ¾ cup white chocolate chips.
Gently fold until the chips are just combined and no streaks of flour remain.
Step 7
Scoop the blondie batter into the prepared baking pan and gently press the blondie dough out to the edges with a rubber spatula or wooden spoon. Sprinkle the remaining ¼ cup of white chocolate chips evenly over the top. Press lightly into the batter.
Step 8
Bake at 350F for 25-30 minutes until a toothpick inserted comes out with fudgy crumbs-not dry– and the top is puffed and shiny. Do not overbake.
Let the baked blondies cool for 2 hours before slicing, the center should be gooey and fudgy but set.
Substitutions & Alterations
- Swap the white chocolate chips for chopped white chocolate bar or white chocolate chunks
- Use semi-sweet, dark, or milk chocolate chips in place of the white chocolate
- You can also use butterscotch chips or peanut butter chips
- Add toasted almonds, macadamia nuts, or walnuts to the batter
- Use a gluten-free flour blend like Bob’s Red Mill for a GF white chocolate blondie recipe
Tips & Tricks
To get the best blondies every time, follow my time-tested tips and tricks for great results.
- A glass pan will have a different bake time than a metal one, so keep an eye on the middle and edges browning too quickly.
- Wait until the blondies are completely cooled before cutting. They need the resting time to set for the best results.
- Mix the sugar, butter, and egg mixture well to get a nice shiny top
- Do not overbake! Fudgy crumbs on a toothpick are what you’re looking for, not a clean toothpick like with cake.
- Light brown sugar works best for this recipe and helps the batter bake more evenly.
How to Serve White Chocolate Blondies
These white chocolate blondies are delectably delicious on their own, but you might also want to try them as a base for a fruity and refreshing ice cream sundae.
Add a scoop or two of Homemade vanilla ice cream or Homemade strawberry ice cream and some tangy fresh raspberries or simple strawberry compote and whipped cream on top of the blondie and enjoy.
If you want a sweet afternoon treat, make yourself a hot maple latte with one of these blondies on the side.
How to Store Leftover Blondies
Allow your baked blondies to cool completely before wrapping or storing.
Blondies will keep for up to three days at room temperature or 5-7 days in the refrigerator when kept sealed in an airtight container.
FAQs
Yes! Blondies are fudgy and gooey, much like a brownie would be!
Yes! Freeze the whole pan or individual slices. Wrap tightly and store in a freezer-safe, airtight container for a month. Thaw at room temperature until soft enough to serve.
Yes! It’s the perfect dessert to make 1-2 days in advance. I recommend waiting to cut the blondies until close to serving day.
For this recipe, I like a metal 9″x9″ pan. It helps to bake the edges and center evenly and gives the blondies a gooey, chewy, fudgy center. I do not recommend an 8″x8″ baking dish, the edges will be overcooked before the center is done
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White Chocolate Blondie Recipe
Ingredients
- 3/4 cup 1 1/2 sticks of unsalted butter, melted but not hot
- 1 1/2 cups light brown sugar firmly packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 3/4 cup all purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- ½ teaspoon coarse kosher salt
- 1 cup 6 ounces white chocolate chips, divided
Instructions
- Line a metal 9”x 9” baking dish with parchment paper and spray with cooking spray. Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the flour, cornstarch, baking powder, and Kosher salt. Set aside.
- Add the brown sugar to a medium sized bowl and pour in the melted butter. Whisk until well combined and glossy, about 30 seconds.
- Add the eggs and the vanilla to the butter mixture and whisk very well for about 60 seconds until smooth and shiny. This will help dissolve the sugar and give the top of the blondies a crisp crust.
- Add the dry ingredients to the wet ingredients and fold gently until almost fully combined, but streaks of flour are still showing.
- Pour in ¾ cup of white chocolate chips. Gently fold until the chips are evenly distributed and no streaks of flour remain.
- Scoop the batter into the prepared baking dish and gently spread the blondie dough out to the edges. Sprinkle the remaining ¼ cup of white chocolate chips evenly over the top. Press lightly into the batter.
- Bake at 350 degrees F for 25-30 minutes until a toothpick inserted comes out with fudgy crumbs -not clean- and the top is puffed and shiny. Do not overbake.
- Let the blondies cool for 2 hours before slicing, the center should be gooey and fudgy but set.
