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Easy and delicious white chocolate blondies that are fudgey, sweet and perfect! White chocolate batter and white chocolate chips… heaven! 

Blondies vs Brownies

I know I have posted many blondie and brownie recipes over time now, but I still get questions about what blondies are in comparison to brownies! 

For me, a blondie is a ‘white’ version of a brownie. This is however my first recipe to include melted white chocolate in the base because it took so long to perfect the recipe to make sure it wasn’t greasy or horrible. 

I always use dark chocolate for my brownies, so white chocolate or plain base makes it… blonde! Blondies are sweet, delicious, and incredibly moreish. 

White chocolate

So as the main base for these blondies is white chocolate, you need to use good white chocolate. I use this one in all of my baking as I find it’s best, it doesn’t create a greasy texture, and it works perfectly for melting down and as chocolate chips. 

You can use basically any white chocolate you like, but generally, because you end up having to use quite alot I would save any brands as the chocolate chip part, and melt down the cooking or supermarket own for the base chocolate. 

I used white chocolate as the drizzle as well just to get one extra element of the white chocolate in, but this is optional. 


I always tend to use the same tin when I bake a traybake such as a brownie, blondie or cookie bar, because I find it creates the perfect depth of bake, and it bakes perfectly every time. 

For this recipe I used a 9″ square tin (23cmx23cm), and lined it with parchment paper. You can easily use a ‘brownie’ tin that is 7×11″ as this will take the same time, and have the same results. 

If you wanted to decrease the recipe to make half, a 7″ square would be the equivalent – but changing tin sizes does change the bake time. I tend to find its best to stick to the recipe and tin size, but freeze the other half for later. 


I know one of the scariest things about baking some traybakes is that ‘they never bake right’… when it’s actually much easier than you think. There are a few tips that really save me every time! 

The best place you can start is to use an oven thermometer to make sure your oven is actually baking at the correct temp. Some bakes you can get away with it being out, but for the best traybakes you really need it to be bang on! 

I always bake my blondies for exactly 25 minutes, until there is an ever so slight wobble in the middle of the tin. There is no point in doing the skewer test, as you want them to be a little be gooey when they are still warm! 

Cool the blondies completely in their tin, and then put them in the fridge overnight. This is BY FAR the best way to get a fudgey blondie delicious texture of heaven. 

Tips and Tricks

For this recipe I use:

  • This white chocolate – its good quality, tastes delicious, and so much easier to buy in chip form! 
  • This baking tin – 9″ square is the best size, and this is the perfect depth. 
  • Oven thermometer – making sure you have the temp bang on will save your bacon. 

These blondies can be used as a base for other recipes on my blog, but I do still utterly adore my other blondie recipes. Neither is better than the other in my opinion! You can use these for example topped with my millionaires blondies ingredients, or even follow the idea of my biscoff blondies

These blondies last at room temp, or in the fridge – or you can freeze them for 3+ months. ENJOY! 

White Chocolate Blondies!

Easy and delicious white chocolate blondies that are fudgey, sweet and perfect! White chocolate batter and white chocolate chips... heaven!
Print Pin Rate
Category: Traybakes
Type: Blondies
Keyword: White Chocolate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Servings: 16 pieces
Author: Jane's Patisserie


  • 175 g unsalted butter
  • 175 g white chocolate
  • 100 g white granulated sugar
  • 100 g light brown soft sugar
  • 3 medium eggs
  • 175 g plain flour
  • 250 g white chocolate chips
  • 50 g melted white chocolate (optional)


  • Preheat the oven to 180ºc/160ºfan and line a 9x9" square tin with parchment paper.
  • Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stiring well each time, until smooth.
  • Once melted, stir in the white granulated sugar and light brown soft sugar.
  • Add in the eggs, and stir again.
  • Mix through the plain flour, and finally the chocolate chips.
  • Pour the mixture into the lined tin and bake for 22-27 minutes (mine take 25 minutes), until there is an ever so slightly wobble in the mixture.
  • Let the blondies cool in the tin fully, and then set the blondies in the fridge overnight if you can for best results.


Find my other recipes on my Recipes Page!

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  1. Mel mckechnie on April 21, 2024 at 1:15 pm

    I make lots of blondies and tried your recipes before , but …definately not a blondie more like a cake

    • Jane's Patisserie on April 26, 2024 at 1:09 pm

      This means they’re over baked slightly so need a bit less baking time x

  2. Navneeta on April 2, 2024 at 11:30 am

    Hi Jane can I use all white sugar instead of brown and white? In this Blondie

  3. Ellie on March 26, 2024 at 6:12 pm

    I forgot to put the eggs in. Wonder what it’s going to turn out like 😂

  4. Kimberly on March 26, 2024 at 9:10 am

    The blondie turned out brilliant but if wanted to get a 2cm raw thickness. How would I go about achieving that?

  5. Bradley on March 3, 2024 at 9:14 pm

    Really upsetting, I have followed the recipe and directions as stated in the instructions and all the writing before and comments. I can only think that either 250g of white chocolate, as well as 175g of white chocolate with butter is wrong. At the point of 25 minutes of baking the mixture was still sloppy and uncooked. I left the blondie baking for a further 20 minutes and checking every 5 minutes, still sloppy. I have had to leave baking for a further 10 minutes, still sloppy. It only seemed to get slightly less sloppy but still not looking nearer to solid. It has been baking for over an hour, still like liquid in the middle. It is highly disappointing that this recipe was so highly recommended and yet it has been nothing but a problem and a total waste of ingredients.

    • Jane's Patisserie on May 8, 2024 at 11:59 am

      Hiya, the measurements in the recipe are correct as they are. What brand of chocolate did you use? Also, with blondies they will bake with a slight wobble in the middle and then they have to cool completely before checking as they will still seem ‘wet’ fresh out the oven as the cooling process finishes off the baking and setting process.

  6. Kiran on February 5, 2024 at 3:46 pm

    Hi Jane,

    In your back to basics brownie recipe, you whisk the sugar and eggs, is there a reason you don’t do that for these blondies?

    • Jane's Patisserie on February 11, 2024 at 2:20 pm

      This is an entirely different recipe so the methods are different x

  7. Stef on February 3, 2024 at 3:30 pm

    Hi, I’m trying to work out if these can be made in a loaf tin (to make blondie “toast”). Any idea if the cooking time would change and by how much? Thanks so much

  8. Martin on February 2, 2024 at 11:37 am

    Can i make these the same as Triple choc Fudge brownies which contain less flour ? Normally i would mix eggs and sugar first until double in size. Then i fold in melted chocolate, then the flour and the ingrdients.

    • Jane's Patisserie on February 11, 2024 at 2:09 pm

      It’s recommended to follow the recipe as written x

  9. Tracey on January 16, 2024 at 6:31 pm

    Hi Jane how would I make these chocolate chip rather than white chocolate, if I’m taking out rhe white chocolate (melted) do I need to substitute it for anything or is it the same recipe just changing white chocolate chips to milk? Or do I need to add more?

    Thanks 🙂

    • Jane's Patisserie on January 17, 2024 at 2:32 pm

      Hiya – have a look at my other blondies for recipes that don’t use a white chocolate base x

  10. Hanna on July 2, 2023 at 2:46 am

    How do blondies differ from cookie bars? Or are they the same thing and it’s just a matter of British English vs American English having different names for things?

    • Jane's Patisserie on July 3, 2023 at 2:08 pm

      Hiya! Blondies are white coloured brownies, and cookie bars are a traybake of a cookie – so they are different. x

  11. Amanda on June 16, 2023 at 8:40 pm

    Hello, I see the recipe calls for 3 medium eggs, how many should I use if I can only get large eggs?

    • jess on February 25, 2024 at 8:29 pm

      2 x

  12. Kelly on June 6, 2023 at 4:53 pm

    Evening Jane, what duration would you recommend a 9×13 to be baked for?

    • Tricia on January 1, 2024 at 1:39 pm

      Did you bake a 9×13? Planning to increase ingredients by 50% and was wondering whether baking time would need to increase

    • Navneeta on April 2, 2024 at 4:38 pm

      25-26min in tin foil of 9×13 150c

  13. Jenny on May 30, 2023 at 5:03 pm

    Can you use white chocolate spread as well as white chcolate thank you , would I do 1/2 and 1/2 or use the same amount of chocolate

  14. Katherine on May 9, 2023 at 7:14 pm

    Hi I’m wondering if these will worked baked in a donut mould and if so would they take the same baking time as your bronuts?
    Thanks 😊

    • Jane's Patisserie on May 22, 2023 at 10:59 am

      Hey! Yes the timings would be the same x

  15. Leony on April 27, 2023 at 10:56 pm


    Could I use a 24cm x 24cm tin? Thank you ,

  16. Jane Higgs on April 27, 2023 at 9:17 am

    5 stars
    Jane, can I use all light brown sugar instead of both.?

    • Jane's Patisserie on May 3, 2023 at 8:11 am

      You can, but it will change the colour and flavour potentially x

  17. Kaci on January 11, 2023 at 2:10 am

    4 stars
    Hi jane! I made these yesterday followed the recipe exactly to a T but some how they came out almost like a cake texture rather than a blondie texture.. any tips or tricks i can do to fix this please thank you xx

    • Jane's Patisserie on January 11, 2023 at 9:35 am

      Hiya! This sounds as though they were over baked. Hope this helps! x

  18. Mike on November 26, 2022 at 9:29 am

    Baking these beauties right now, the chocolate and butter mixture did indeed split when combining the sugar so I followed a previous baker’s suggestion of slowly adding boiling water (in a very slow trickle down the side of the mixing bowl) while mixing to bring it back together!

    Another quick and simple recipe, thanks Jane!

    • Francine Cole on November 29, 2022 at 10:03 pm

      The mixture split when I added the sugars, I didn’t panic .because when I added the eggs it came back together fine then added flour and it looked like regular blondie batter. I added some raspberry jam to mine, tasted divine. Loving your recipes Jane.

  19. Olivia on November 15, 2022 at 5:14 pm

    Hi Jane, I was hoping to use this recipe as the base for the white chocolate and raspberry blondies, should I stick to 200g raspberries and would the baking time be longer?

    • Jane's Patisserie on November 16, 2022 at 10:20 am

      Hiya! Yes, this should be fine! x

  20. Abigail on October 18, 2022 at 11:35 pm

    5 stars
    Made these tonight! Fantastic!!

  21. Mo on September 30, 2022 at 6:51 pm

    Adding the sugar to the melted chocolate and butter caused the mixture to split. I had to Google how to rescue, which if this happens to you is to slowly add some boiling water.

  22. Melissa on September 18, 2022 at 5:40 pm

    Am I able to half this recipe to make a ‘blockie’ (cookie base with layer of blondie) like you half the brownie recipe in your Brookies? Just wondering, if so, would I be best off using 1 large egg or 2 medium eggs?

  23. Debbie on August 15, 2022 at 10:08 am

    5 stars
    I made these blondies along with your triple chocolate brownies for my sons wedding on Friday. They had a brownie/blondies stack with the wedding cake on top.
    They were a hit and polished off in no time. Even in 35 degree heat 😁
    Thankyou for a simple, easy to follow recipe with delicious results.

  24. Naz on August 3, 2022 at 11:01 pm

    Hi Jane,

    Can we add cornflour? If so how much do we swap out with plain flour please. Thanks

    • Jane's Patisserie on August 5, 2022 at 11:09 am

      Yes you can! I often swap out 25-50g – hope this helps! x

    • Lilly on October 23, 2022 at 6:02 am

      Hi can these be made vegan

  25. Mandy on August 3, 2022 at 8:23 am

    Hi Jane
    Do you have a vegan Blondie recipe please? I’ve been trying to find a good one but they seem to come out too cakey and not fudgy like a regular blondie. Would really appreciate your help as your recipes always work. Thanks so much x

  26. Serena-Skye on July 28, 2022 at 11:43 am

    5 stars
    I just made these on Monday for my mum and they went down a treat with her! She said they were lovely and fudgy and really indulgent! I found I had to cover over the blondies with tin foil mid-way through baking because they started to brown a bit on top, but overall, brilliant recipe! Thank you!

    • Marta on July 31, 2022 at 11:23 am

      I assume to 50g of melted white chocolate is for drizzling, cat what point should the chocolate be drizzled on top? After its been in the fridge over night or beforehand?
      Also, what is the best way to store these? Should they be cut into pieces and stored in airtight container?
      Thank you!

    • Jane's Patisserie on August 5, 2022 at 9:10 am

      Hiya! I usually do it after they have been ‘set’ overnight! And yes, exactly! Enjoy x

  27. Hannah on July 24, 2022 at 6:40 pm

    Hi would this work with only white sugar thanks

    • Jane's Patisserie on July 26, 2022 at 3:47 pm

      Hiya! Yes – they will just be paler in colour. Hope this helps! x

  28. Soph on July 23, 2022 at 7:16 am

    4 stars
    Janes recipes never fail and my blondies turned out perfectly. In her video on Instagram she put vanilla extract in but this recipe doesn’t say so and I don’t think it is needed.

  29. Emma on July 22, 2022 at 8:45 am

    Can you use stork or does this need block butter?

    Thank you x

    • Jane's Patisserie on July 26, 2022 at 3:38 pm

      Hiya! Yes you can, but baking spreads risk them being slightly greasy. Hope this helps! x

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