July 22, 2022
White Chocolate Blondies!
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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.
Tin
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.
Baking
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!
Ingredients
- 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)
Instructions
- 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.
Notes
- This recipe will last for 4-5+ days at room temp
- These white chocolate blondies can freeze for 3+ months
- I use this white chocolate
- I use this baking tin
Find my other recipes on my Recipes Page!
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J x
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These are absolutely delicious and a total doddle to make.
They’ll become a regular in our household, thank you.
Can you use gluten free flour ?
Why does mine keep sinking in directly in the middle slightly, I have made 2 of these today and I’m getting so stressed 😫 I Cooked it for 30mins the second time as I had only Cooked it for 25mins the first time. I did not open the oven the second time until I needed to take it out, please help haha
This means there is likely too much air in the mix when it’s going into the oven so it’s deflating as it bakes xx
I make lots of blondies and tried your recipes before , but …definately not a blondie more like a cake
This means they’re over baked slightly so need a bit less baking time x
Hi Jane can I use all white sugar instead of brown and white? In this Blondie
Yes, you can!
I forgot to put the eggs in. Wonder what it’s going to turn out like 😂
The blondie turned out brilliant but if wanted to get a 2cm raw thickness. How would I go about achieving that?
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.
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.
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?
This is an entirely different recipe so the methods are different x
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
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.
It’s recommended to follow the recipe as written x
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 🙂
Hiya – have a look at my other blondies for recipes that don’t use a white chocolate base x
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?
Hiya! Blondies are white coloured brownies, and cookie bars are a traybake of a cookie – so they are different. x
Hello, I see the recipe calls for 3 medium eggs, how many should I use if I can only get large eggs?
2 x
Evening Jane, what duration would you recommend a 9×13 to be baked for?
Did you bake a 9×13? Planning to increase ingredients by 50% and was wondering whether baking time would need to increase
25-26min in tin foil of 9×13 150c
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
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 😊
Hey! Yes the timings would be the same x
Hi,
Could I use a 24cm x 24cm tin? Thank you ,
Jane, can I use all light brown sugar instead of both.?
You can, but it will change the colour and flavour potentially x
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
Hiya! This sounds as though they were over baked. Hope this helps! x
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!
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.
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?
Hiya! Yes, this should be fine! x
Made these tonight! Fantastic!!
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.
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?
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.
Hi Jane,
Can we add cornflour? If so how much do we swap out with plain flour please. Thanks
Yes you can! I often swap out 25-50g – hope this helps! x
Hi can these be made vegan
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
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!
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!
Hiya! I usually do it after they have been ‘set’ overnight! And yes, exactly! Enjoy x
Hi would this work with only white sugar thanks
Hiya! Yes – they will just be paler in colour. Hope this helps! x
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.
Can you use stork or does this need block butter?
Thank you x
Hiya! Yes you can, but baking spreads risk them being slightly greasy. Hope this helps! x