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.

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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!

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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!

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

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

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

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

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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)

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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!

Click on any of the images below if you need to stock up on equipment or ingredients to make the best white chocolate blondies:

Thanks as always for popping by, hope to see you again soon!

The Best White Chocolate Blondies!

Yield: 12-20

The Best White Chocolate Blondies!

Dreamily soft fudgey blondie bars crammed with sweet white chocolate!

Ingredients

  • 200g butter
  • 250g white chocolate
  • 130g plain flour
  • 100g white chocolate chunks/chips
  • 3 eggs
  • 1 egg yolk
  • 250g caster sugar
  • 1 tbsp vanilla extract
  • Good pinch of salt

Instructions

  1. Preheat your oven - 160 degrees for conventional ovens or 140 degrees for fan ovens.
  2. Grease and line a tin to bake the blondies in, both 8x8 or 8x12 inch 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!

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

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

 

You may also like:

 

White Chocolate Cupcakes

 

Easy Creamy White Hot Chocolate

 

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7 Replies to “Best White Chocolate Blondies!”

  1. […] If you are looking for a healthy recipe, this isn’t it! That said, these are very nice so a good one for a treat. I’ve never made blondies before, only brownies, and white chocolate contains more fat than other chocolates (I think) and apparently isn’t genuinely chocolate as it contains no cocoa solids…Anyway I stumbled across this recipe on Pinterest and its from another blog, Maverick Baking […]

  2. 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 ^_-

    1. 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! 🙂

    2. 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!

      1. 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! 🙂

        1. 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!

          1. 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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