Best White Chocolate Blondies!

best white chocolate blondies

 The best White Chocolate Blondies; soft, rich, fudgy, and ridiculously white-chocolatey blondies with a gorgeous flaky top and melting white chocolate chips!

 

I’m currently having a fantastic week.

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I’ve passed all my exams, I have a new job, I bought new video games, I discovered my new favourite Aberdeen lunch spot (Melt, if you’re interested, make the best cheese toasties), and to top it all off I perfected this recipe for the best best best white chocolate blondies!

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Blondies (or “wownies” to some) are essentially a white chocolate version of a brownie. Yes. I know. They are indeed as great as they sound.

Dreamily soft, rich, and fudgey blondie bars with a crackly top, crammed with chunks of sweet white chocolate. These are the definition of yum, and so easy to make!

Often blondie recipes can be quite fiddly and they usually never contain quite enough chocolate for my insatiable sweet tooth. So these are as rich, chocolatey and laced with lovely vanilla as possible. They really are the best white chocolate blondies I’ve come across. Tooting my own horn a little here but I dare you to find a better blondie.

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As always, this is adapted from my favourite ever Quadruple Chocolate Brownie recipe that I posted early last year. That recipe (and this one) is foolproof and always produces perfectly soft, rich and uber chocolatey brownies. Nothing light or “cakey” here, just pure melting chocolate heaven. Even my picky boyfriend loves them!

best white chocolate blondies

You’ll first need to preheat your oven and grease and line a tin to bake the blondies in.

Chop up your butter and white chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth. Be very careful as white chocolate doesn’t always behave as well as other chocolates, it tends to require a lot less heat. Too much heat can cause the white chocolate to burn, or split, which is very frustrating and messy too!

While the chocolate and butter melt, weigh your flour into a small bowl and set aside.

In a large bowl, whisk together the eggs, egg yolk, sugar, vanilla and salt until just combined.

Once melted and not too hot, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.

Tip in the flour and your white chocolate chunks/chips and gently fold together with a spoon or spatula until just combined.

Pour the best white chocolate blondie batter into the prepared tin and bake for 55-65 minutes until the brownies are no longer wobbly and have a nice shiny, crackled top. (Do take this opportunity to lick the bowl, the mixture is insanely delicious)

Allow to cool for at least 45 minutes before slicing if you can, otherwise they can prove to be a little too gooey and messy!

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Once cooled and sliced, sink your teeth into one of the best white chocolate blondies, and question why on earth these aren’t as popular as their darker older siblings!

Scroll down for the full recipe for these bangin’ blondies.

white chocolate blondies

 

The Best White Chocolate Blondies!

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 12-20

best white chocolate blondies

Dreamily soft fudgey blondie bars crammed with sweet white chocolate!

Ingredients

  • 200g (13 tbsp) butter
  • 250g (8 ½ oz) white chocolate
  • 130g (1 cup) plain flour
  • 100g (3 ½ oz) white chocolate chunks/chips
  • 3 eggs
  • 1 egg yolk
  • 250g (1 ¼ cups) caster sugar
  • 1 tbsp vanilla extract
  • Good pinch of salt

Instructions

  1. Preheat your oven - 160°C / 140°C fan / 325°F / gas mark 3.
  2. Grease and line a tin to bake the blondies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
  3. Chop up your butter and white chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth. Be very careful as white chocolate doesn't always behave as well as other chocolates, it tends to require a lot less heat.
  4. While the chocolate and butter melt, weigh your flour into a small bowl and set aside.
  5. In a large bowl, whisk together the eggs, egg yolk, sugar, vanilla and salt until just combined.
  6. Once melted and not too hot, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
  7. Tip in the flour and your chocolate chunks/chips and gently fold together with a spoon or spatula until just combined.
  8. Pour the blondie batter into the prepared tin and bake for 55-65 minutes until the brownies are no longer wobbly and have a nice shiny, crackled top.
  9. Allow to cool for at least 45 minutes before slicing if you can! (This isn't a quick bake, but it's so worth it)
  10. Enjoy!

Notes

MAKE IT GLUTEN FREE: Simply replace the plain flour with a gluten free plain flour blend!

Any fruit, nuts or extra chocolate chips that you like can easily be added to this mixture!

http://maverickbaking.com/best-white-chocolate-blondies/

 

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White Chocolate Cupcakes

 

Easy Creamy White Hot Chocolate

22 Replies to “Best White Chocolate Blondies!”


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    Avatar Lori says: Reply

    Subbed out ruby chocolate (from Trader Joe’s in the US) for the white – aside from the strange almost flesh tone color (I added a couple of drops of bakers rose gel food color after reading that the ruby chocolate can turn grey when baked – next time I’ll leave it out or try a different tone), they were pretty damn amazing!


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    Avatar Amy says: Reply

    Is this three whole eggs and then an additional egg yolk to the mix?


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      Kelly Kelly says: Reply

      Hello Amy – yes, it is!


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    Avatar Alya says: Reply

    Hi! Is it this recipe too sweet? Bcs normally if I bake brownies, I used 250g dark choc, 80gram both brown sugar & white sugar
    ( 160g all together ). Can I reduced the sugar?


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      Kelly Kelly says: Reply

      Hello Alya, in my opinion these blondies are sweet but not too much so. If you prefer things less sweet you could use try to use less sugar. I cannot vouch for how the blondies will turn out in either taste or texture if you do this though, they may not have the same crackly top for example. If you do try them with less sugar, let me know how they turn out though! 🙂


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        Avatar Anonymous says: Reply

        Okayyy. Thanks ya! I’ll try it nowww. Like seriously now. I’ll let u know. ?


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    Avatar Sarah says: Reply

    I’m an experienced baker and I followed the recipe exactly as written, but sadly I found that these turned out very greasy. I noticed that this recipe contains no leavening, whilst all of my other blondie and brownie recipes contain 1-1.5 tsp baking powder. I’m wondering whether there might be an accidental omission of baking powder from the ingredients list? Many Thanks!


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      Kelly Kelly says: Reply

      Hi Sarah, I’m disappointed to hear that you weren’t happy with the blondies. If the flavour was good but you just weren’t keen on the butter content, I’m sure you could increase the quantity of flour by 20-30g to see if that would counteract any greasiness you found?

      I never use leavening in my brownie or blondie recipes as I think they have the best texture and flavour when they are denser, plus I always find that brownies with raising agents tend to sink. I hope that helps? Thanks for your comment though!


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        Avatar Sarah says: Reply

        Thanks very much for your reply! Yes, the flavour was very nice- I might try your suggestion with increasing the flour next time! 🙂


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          Kelly Kelly says: Reply

          You’re very welcome, glad to hear it. Let me know how it goes if you try it again!


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    Avatar Gwen Prizeman says: Reply

    loved the blondies. great recipe. just wondering how to store them after.


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      Kelly Cletheroe Kelly Cletheroe says: Reply

      Thanks, Gwen, glad to hear it! I would store these in an air-tight container at room temperature for 2-3 days or in the fridge for 3-5 days. I prefer them at room temperature but they can be tasty straight from the fridge too! Hope that helps?


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    Avatar Dreamer says: Reply

    I made these & although they were really yummy they were also quite greasy. I added some melted caramac & swirled it through but changed nothing else.. should i have altered the recipe? Thanks x


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      Kelly Cletheroe Kelly Cletheroe says: Reply

      Hmm, Caramac isn’t really chocolate as such, it is mostly made up of saturated vegetable oils instead. That could be why these ended up greasy? Having worked with Caramac in cookies etc, I’ve also noticed it doesn’t tend to harden up very well after being melted either? As yummy as it sounds, I’d say if you’re going to add the Caramac again then you should reduce the butter and/or white chocolate by the same weight. Otherwise they’ll end up too oily again! Glad they were still tasty though!


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      Avatar DB says: Reply

      Thanks for this recipe. Just made it and really delicious. However as a couple of people mentioned it was greasy. Very greasy unfortunately. Any of the others figure how to reduce that?


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        Kelly Kelly says: Reply

        Hi DB, glad to hear you enjoyed them! If you do find them greasy, I would guess that adding a little extra flour or reducing the butter content may help? Either that or to store them in the fridge to help the butter set to a texture you prefer? 🙂


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    Avatar Miserychick says: Reply

    These seriously are the BEST ever – thanks for sharing!! Been searching for years for a good blondie recipe, and almost thought one didn’t exist!

    I divided the batter between two 8×8″ pans, and added chopped Oreos to one half of the mix hoping for cookies and cream. Turned out awesome. This fat+sugar combo = heaven ^_-


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      Kelly Cletheroe Kelly Cletheroe says: Reply

      Aww thank you so much, really glad to hear you enjoyed them so much! The Oreo idea sounds great, I may have to try that one myself! 🙂


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      Avatar Amy says: Reply

      The Oreo addition sounds brilliant. Was there a need to reduce the sugar due to the sweetness of the cookies? I’m worried about it being too sweet but love the cookies and cream idea. Would enjoy hearing your feedback before I make them. Thanks so much for sharing!


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        Kelly Cletheroe Kelly Cletheroe says: Reply

        Hi Amy, I haven’t tried the Oreo version myself yet. However, if Miserychick can’t answer your question, I’d say you probably could reduce the sugar content by about 30 grams to account for the Oreo cookies. Any more reduction may affect the texture or structure of the blondies. Mind you, I’m sure no one would complain about a full sugar version either! Thanks for stopping by, and I hope that helps! 🙂


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          Avatar Amy says: Reply

          Thanks, Kelly, I appreciate your quick response. Unless I hear from Miserychick, I think I’ll make it as directed and if they are a bit on the sweet side, I have an excellent excuse to make a 2nd batch with the 30g reduction. These look so good is it possible to have too many? ?
          Cheers!


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            Kelly Cletheroe Kelly Cletheroe says:

            No problem. Making two batches is a great idea, it means you’ll have a definitive answer AND two batches of yummy blondies. I don’t think it is possible to have too many, and even if you do, they freeze very well! Hope you enjoy 🙂

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