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.
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!
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.
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.
Love white chocolate? Try these Milky Bar Cookies!
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, 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 50-60 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!
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!
Do you want to save the recipe for the Best White Chocolate Blondies for later? Pin the image below!
Follow the recipe below to make these Best White Chocolate Blondies!
The Best White Chocolate Blondies!
Best White Chocolate Blondies: Dreamily soft fudgey blondie bars crammed with sweet white chocolate!
Notes
BE A MAVERICK: Any fruit, nuts or extra chocolate chips that you like can easily be added to these blondies!
The Best White Chocolate Blondies will keep well in an airtight container or covered cake stand for up to 5 days.
MAKE IT GLUTEN FREE: Simply replace the plain flour with a gluten free plain flour blend!
Ingredients
- 200g (13 tbsp) butter
- 200g (7 oz) white chocolate
- 130g (1 cup) plain flour
- 100g (3 ½ oz) white chocolate chunks/chips
- 3 eggs
- 220g (1 ¼ cups) caster sugar
- 1 tbsp vanilla extract
- Good pinch of salt
Instructions
- Preheat your oven - 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a tin to bake the blondies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
- 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.
- While the chocolate and butter melt, weigh your flour into a small bowl and set aside.
- In a large bowl, whisk together the eggs, 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 chocolate chunks/chips and gently fold together with a spoon or spatula until just combined.
- Pour the blondie batter into the prepared tin and bake for 45-55 minutes, or until the brownies are no longer wobbly in the middle and have a nice shiny, crackled top.
- 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)
- Enjoy!
recipe updated 03/2020
Thank you for the best recipe ever. Just that I increased the flour by 50gms and reduced the butter by 20gms. Just turned out fantastic…looked exactly like yours in the picture. Thanks a ton.
love these and as if I can’t get enough white chocolate I melted more and drizzled it on the top! a really nice and simple recipe that proved to be a winner.
Hi Kelly! I’m new to baking, can I do the ratio and proportion if I’m going to use a 6×10 pan?
Hi Nam – thank you for your comment. Honestly I’ve never tried it in a tin that size, so wouldn’t confidently be able to tell you how they will turn out. The best way to learn in baking is through experimenting though, so let me know how they turn out if you try!
Made these and they were far too greasy! The inside was so gooey and greasy and I actually cooked them for an hour and 10 mins!
Hello Katie, I’m sorry to hear you didn’t enjoy this recipe. The blondies should only be greasy if the butter and white chocolate split (usually due to too high a heat when melting), or if they were not allowed to cool completely before cutting. Could either of these possibly explain why?
As for being gooey, it may be that they were sliced into too early, the blondies should not be sliced into or eaten until fully cooled. Or perhaps our ovens are very different and yours may benefit from a longer bake at a lower temperature?
Hello 🙂
I’ve been making this blondie recipe and I love it! Just one question though…I am sure the ingredients used to say 3 eggs plus an egg yolk? (As from memory I could swear I’ve always done this 🙈) in the instructions it says eggs and egg yolk but not in the ingredients list …so now I’m confused as to how many eggs I’m supposed to use :/ thank you for sharing this recipe…it’s amazing!
Hi Faye! Good spot – and lovely to hear you have been enjoying them! As you might have spotted at the bottom of the recipe, I updated it in March this year with little tweaks I’ve been making to improve it. Adding the extra egg yolk just gave them a little more richness, so feel free to do so if you have loved them previously, it won’t have any negative effect at all! I hope that makes sense? 🙂
Ahh that makes sense I thought I was going crazy!! I hadn’t actually noticed that 🙈🤦🏼♀️ Did the original recipe also call for 250g of sugar and 250g of butter? I’ll try it the new way too ❤️ It’s the best blondie recipe I’ve ever found and been successful at ❤️ Xxx
Apologies for confusing you! The original recipe had 250g of sugar, 250g white chocolate, and the extra egg yolk. All the other ingredients are the same! Hope you enjoy either way you make it, and thanks so much for your comments!
That’s okay…No need to apologise at all ❤️ Thank you for clarifying for me 🙌 I’m sure I will! It’s an amazing recipe so thank you for sharing it ❤️ Xxx
Hi ! I want to know please, does the original recipe call for 3 eggs + 1 egg yolk or 2 eggs + 1 egg yolk
Thanks !
They were too greasy. Butter dripping all over
Hi Zoya, I’m sorry to hear you didn’t enjoy this recipe. The blondies should only be greasy if the butter and white chocolate split (usually due to too high a heat when melting), or if they were not allowed to cool completely before cutting. Could either of these possibly explain why?
Hi i just tried this recipe, i read through the comments and increased the flour by 20 gm and reduced sugar by 30 gm. I still achieved the crackly crust, it looked great coming out but was underbaked unfortunately , i baked it for 60 min. But my main question was by how much can i reduce the butter, i would like to try again as i love the flavor but it was way too buttery even after increasing the flour as suggested.
Hi Niyatee! These blondies are very buttery by nature, and I have never baked them with any less butter so I could not be confident in giving you advice on that I’m afraid.
With regard to them being under-baked, I’d recommend giving the tin a little shake before removing them from the oven. If they still wobble, even slightly, then they need a few more minutes to bake through completely. Also, always wait until they are cool and firmed up before slicing!
If you do try them with less butter, do let me know how it goes!
Why did you bake this at a lower temperature? Am just curious most brownie/ blondie recipes bake at 180 for 35-40 min so i wanted to know what the lower temperature n longer baking time brings to the recipe
Hello again, Niyatee! I bake this recipe, along with all my other brownie and blondie recipes, at a lower temperature to maintain a similar texture the whole way through. Typically, cooking at a higher temperature for less time results in an outer crust that is crisper or firmer than the rest of the product. With these I like to make sure they are evenly velvety throughout. This is why gentle cooking is what I opt for. I hope that helps!
Thank you for your response :). That’s interesting, it really did give a very different texture.
Hi i just tried this recipe, i read through the comments and increased the flour by 20 gm and reduced sugar by 30 gm. I still achieved the crackly crust, it looked great coming out but was underbaked unfortunately , i baked it for 60 min. But my main question was by how much can i reduce the butter, i would like to try again as i love the flavor but it was way too buttery even after increasing the flour as suggested.
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!
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?
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! 🙂
Okayyy. Thanks ya! I’ll try it nowww. Like seriously now. I’ll let u know. ?
loved the blondies. great recipe. just wondering how to store them after.
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?
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
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!
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? 🙂
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 ^_-
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! 🙂
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!
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! 🙂
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!
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 🙂
Hi,
I’m loving your recipes ☺️.
Quick question, the butter is salted or unsalted?
Thank you 😊
Hi Masuma, thank you for your question. You can use either, but if using salted butter, there’s no need to add any extra salt that may be in the recipe. Enjoy!