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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Hi jane how can I adjust this recipe for 10inch tray instead of 9inch ?
is it possible to use gluten free flour instead? to cater for an intolerance
I used gluten free flour and they turned out perfect:)
Can any blondies and brownies be frozen please?
Yes!
This is a great recipe I have made it 3 times!
Once I added crushed biscoff biscuits which was a great addition, and today I’ve replaced the white chocolate with dark chocolate to make brownies and they have turned out great too!
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.
I made this today, cooked in Gas oven 4 and had to cook it for a lot long than stated. Was more like 50 mins in the end. Bear in mind all ovens vary slightly.
Where does it say 250g of white chocolate? It says 175g!