White chocolate blondies, if you haven’t tried them, are utterly divine! Fudgy and chewy and oh so delicious, with all the yummy flavour of white chocolate (my favourite chocolate!). These blondies are super easy and so so good, you’ll struggle to stop at just one piece!
Adding to your baking basics recipe collection
Today, I’m adding to my Baking Basics series, and sharing with you how to make these incredible blondies, because I really do believe everyone should have a blondie recipe in their repertoire! These white chocolate chip blondies are so incredibly easy to put together, and you only need one bowl to make them, making them a total winner! I add in white chocolate chips (because I adore white chocolate!), but you could use any chocolate chips you want, or even nuts if you’d like. Or just leave them out completely!
I made these just a couple of weeks ago to share with our neighbours, and all the kids munched on them declaring them even better than my brownies! For me, however, these are like a white chocolate version of brownies, so I’m in heaven either way!
What ingredients do I need to make these white chocolate blondies?
- Unsalted butter: as with all my recipes, I like to use unsalted butter so I can control how much salt is in the bake.
- Brown sugar: I like to use brown sugar in my blondies over caster sugar. I find it gives my blondies a yummy flavour, keeps them moist and makes them wonderfully chewy.
- White chocolate: this adds to the flavour and sweetness of the blondies, making them so addictively delicious!
- Eggs: helps with the structure of the blondies.
- Vanilla: purely for beautiful flavour.
- Flour: this recipe uses plain flour. We don’t want any raising agent in this bake, so self raising is a definite no-no.
- Salt: enhances the flavour of your bake. You won’t taste it, don’t worry!
- White chocolate chips: for extra pops of chocolate with each bite, but can be swapped for milk or dark choc chips, nuts or even something like M&Ms if you prefer!
What equipment do I need to make blondies?
- Baking tin*: you will need an 8”x 8” pan, one with a loose bottom makes it much easier to lift your bake out.
- Parchment paper: used to line your baking tin, this stops your blondie sticking to your pan and makes it a tonne easier to remove from the tin too.
- Digital kitchen scales*: whilst I do provide cup measurements for all my recipes, I always recommend using digital kitchen scales to weigh your ingredients out instead. Weighing out your ingredients is much more accurate than measuring by volume, as you do with cups, and will ensure better results. Digital scales are now relatively inexpensive and widely available.
- Measuring spoons*: for measuring smaller quantites such as tablespoons (tbsp) and teaspoons (tsp), I would recommend getting a set of spoons as they would be far more accurate than using your everyday eating spoons, which can vary greatly in size.
- Sieve*: to remove lumps from your dry ingredients, ensuring it all gets mixed together evenly.
- Mixing bowl*: any bowl large enough will do: plastic, glass, the choice is yours!
- Spatula*: to use to mix ingredients together.
How to make white chocolate blondies
This blondie recipe uses simple ingredients you probably already have at home. The blondie mixture doesn’t take long to come together, so you can be enjoying some delicious white chocolate chip blondies in no time!
Step 1: Line your baking tin with some parchment/baking paper and set it aside. Preheat your oven to 180C/350F while you make your blondies mixture.
Step 2: In a large mixing bowl, place your butter, sugar and white chocolate. Melt together in the microwave in 10-20 second blasts, stirring in between, until completely melted and combined. Leave to cool slightly.
Step 3: Add your eggs and vanilla into the bowl one at a time and mix it all together well.
Step 4: Sift in the flour and salt. Fold into your wet mix until just a few streaks remain. Tip in the chocolate chips (or your mix in of choice) and fold in until evenly combined.
Step 5: Tip this mixture into your prepared pan, smoothing it into the corners and levelling the top. Bake in your preheated oven for 20-25 minutes until golden at the edges and ever so slightly wobbly in the middle (mine takes 23-24 minutes to bake), then leave to cool in the tin on a cooling rack. Cut into squares and enjoy!
How do I line my baking tin?
There are several ways to line your baking tin. The simplest way is to cut two strips of parchment paper slightly smaller than the width of your tin and place them in a cross in the tin, so you have an overhang over all four sides of your baking tin. Make sure to fold along the bottom and side edges so you get nice clean lines when your blondies bake, and your paper doesn’t get “baked into” your blondies!
How do I know when my blondies are done?
You can tell when your blondies are done because they will start to pull away from the sides of your pan slightly and the edges will be golden. Remember not to overbake your blondies or they will end up being hard and dry, not fudgy, dense and chewy as blondies are meant to be.
Why did my blondies sink in the middle?
If you beat your ingredients together and incorporate a lot of air in the mixture, blondies can grow too much whilst baking. This results in the blondie not being able to support itself once baked and out of the oven, and so it sinks in the middle. To avoid this, don’t overbeat (ie incorporating air) the batter, instead mix gently as you add each egg and subsequent ingredient in. Unlike in a cake, you want to have less air in your blondies in order to get the fudgy, chewy texture.
How long do these blondies last and how do I store them?
These blondies will last 4-5 days if stored in an airtight container. You don’t need to keep them in the fridge, just a cool spot in your kitchen is perfect.
Can you freeze blondies?
Absolutely! These blondies will freeze well for up to three months, though they are always better eaten freshly baked.
How to freeze blondies
I use a large (sealable) food or freezer bags to freeze my blondies. Wrap each individual blondie piece tightly in cling film and place into your freezer bag. Gently push as much air out of the bag as possible and seal, leaving a little part unsealed. Using a straw, carefully slip it into the unsealed part of your bag and use it to suck the remaining air out of the bag. This will make it look like it’s shrinking and make the bag contract against the blondies, which is exactly what you want. Once you’ve got as much air out as you can, seal the bag and lay it flat in your freezer.
How to thaw blondies
When you want to enjoy your frozen blondies again, just thaw them in the fridge overnight. About half an hour before you want to eat them, pull your blondies out of the fridge to allow them to come up to room temperature.
Can I make these blondies gluten free and dairy free?
Yes! You can substitute your plain/all purpose flour for a gluten free plain flour, but do add an additional ¼ tsp Xanthan gum if you can tolerate it. For dairy free options similarly use a plant based butter and chocolate as swaps.
Additional tips for making this white chocolate chip blondies recipe
- Make sure you’ve prepared your tools before you start mixing: line your pan and preheat your oven. It’s easy to forget once you start mixing!
- Leave your blondies to cool completely before cutting. Your blondies will continue to bake from the residual heat once out of the oven, so leaving to cool also allows them to firm up enough so they don’t fall apart when you cut into them.
- Feel free to swap out the white chocolate chips for an alternative. Nuts, sugar coated chocolates, dark/milk chocolate chips all work. Go get creative!
If you have any other questions about this recipe, please use the comments below to ask away and I’ll do my best to help! And if you made and enjoyed this, I’d love to hear from you too!
And don’t forget: if you make this recipe for white chocolate blondies, please do consider leaving a rating and review below, I would love to know how you enjoy making them and it really helps others looking for a good recipe too! You could even post a picture on Instagram and tag me when you share it with the world, I’d love to see it! 😊
More blondie recipes to enjoy
Don’t forget too to check out these other beautiful blondie recipes on my blog:
Raspberry white chocolate blondies: these blondies are chewy and utterly delicious, with the stunning flavours of sweet white chocolate and tart fresh raspberries perfectly complementing each other. If you’re looking for a bake guaranteed to be adored by everyone who tries it, look no further: this is the one!
Cherry Bakewell blondies: beautiful soft squidgy and chewy blondies made with yummy ground almonds and then swirled with a decadent rich cherry compote. Blondie AND Bakewell together = heaven!
Happy baking, my friends! x