White Chocolate Blondies
*This page may contain affiliate links
These soft and chewy white chocolate blondies are quick, easy, and packed with flavour. Perfectly sweet, with a subtle butterscotch taste!
Why You’ll Love These White Chocolate Blondies
These soft and chewy white chocolate blondies are the perfect dessert for any occasion. Packed with white chocolate chips and a subtle butterscotch flavour, they’re sweet, indulgent, and incredibly satisfying.
Blondies are a fantastic alternative to brownies, offering a lighter, caramel-like base that pairs beautifully with a variety of mix-ins. They’re quick and easy to make, making them ideal for both novice and experienced bakers.
What Makes These Blondies Special?
The combination of a soft, chewy texture and the sweetness of white chocolate makes these blondies absolutely irresistible. Unlike some blondies that can turn out dry or cakey, this recipe ensures a perfectly gooey center every time.
With just a few simple tips, you can achieve bakery-quality blondies in the comfort of your own kitchen. Whether you’re baking for a party or a quiet night in, this recipe is a must-try.
Equipment You’ll Need
To make these blondies, you’ll need:
- 8.5 x 8.5-inch tin – An 8- or 9-inch square tin will also work (see baking tips below)
- Mixing bowls – For creating your blondie batter.
- Electric mixer – To whip the eggs and sugar for the perfect texture.
- Spatula – For folding in the white chocolate chips.
- Parchment paper – To line the tin for easy removal.
Tips for Perfect Blondies
- Whip the Eggs and Vanilla: After adding in the eggs and vanilla extract, whip the mixture with an electric mixer until it’s thick, fluffy, and light in colour. This step is crucial for creating the soft, chewy texture blondies are known for.
- Cool Before Slicing: Let the blondies cool completely in the tin before cutting them. Warm blondies may appear gooey and underbaked, but they’ll firm up as they cool. For extra fudginess, pop them in the fridge for a couple of hours before slicing.
Ingredients for Soft and Chewy White Chocolate Blondies
For the Blondies:
- 170 g unsalted butter, softened (¾ cup unsalted butter)
- 165 g light brown sugar (¾ cup packed light brown sugar)
- 100 g granulated sugar (½ cup granulated sugar)
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp vanilla extract
- 215 g plain flour (1 ¾ cups all-purpose flour)
- ½ tsp salt
- 150–200 g white chocolate chips (¾–1 cup white chocolate chips)
How to Make Soft and Chewy White Chocolate Blondies
Step 1: Prepare the Tin and Preheat the Oven
Start by lining an 8.5 x 8.5-inch tin with parchment paper, ensuring it extends slightly over the edges for easy removal. Preheat your oven to 180°C (160°C fan oven) or 350°F.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy, about 2–3 minutes.
Step 3: Add the Eggs and Vanilla
Add the egg, egg yolk, and vanilla extract to the butter mixture. Whip the mixture with the electric mixer until it becomes thick, fluffy, and light in colour. This step helps create the perfect chewy texture.
Step 4: Fold in the Dry Ingredients
Add the plain flour and salt, then fold them in gently with a spatula until there’s just a few streaks of flour left. Be careful not to overmix, as this can affect the texture.
Step 5: Add the White Chocolate Chips
Fold the white chocolate chips into the batter, ensuring they’re evenly distributed and there’s no streaks of flour left. If you prefer, you can use a mix of white chocolate chunks and chips for added texture and flavour.
Step 6: Bake the Blondies
Transfer the batter to the prepared tin, spreading it out evenly with a spatula or the back of a spoon. Bake in the preheated oven for 20 minutes, or until the top is golden brown, crisp, and no longer wobbles. The edges should be slightly darker and slightly cracked.
Keep in mind that all ovens are different, so use the visual cues as your guide. If you’re using an 8-inch tin, the blondies may need an additional 2–3 minutes, like-wise, if you’re using a 9-inch tin, the blondies will be slightly thinner so may need 2-3 minutes less cooking time.
Step 7: Cool and Slice
Allow the blondies to cool fully in the tin to set properly. For extra fudginess and clean slices, refrigerate them for a couple of hours before cutting into 16 squares.
Why This Recipe is Perfect for Any Occasion
These white chocolate blondies are a versatile bake that works for any time of the year. Their soft, chewy texture and rich flavour make them perfect for birthdays, picnics, or just a cozy night at home.
They’re also easy to customize—swap the white chocolate for dark or milk chocolate, or add mix-ins like chopped nuts or dried cranberries for a unique twist.
Tips for Success
- Don’t Overbake: Blondies can go from perfect to dry very quickly. Remove them from the oven as soon as the top is golden and the center no longer wobbles.
- Choose the Right Tin: Using an 8- or 9-inch tin ensures the blondies bake evenly. Avoid smaller tins unless you adjust the recipe measurements proportionally.
- Experiment with Flavours: Add a pinch of cinnamon or a handful of toffee bits for an extra layer of flavour.
Serving Suggestions
These blondies are delicious on their own, but they pair wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce.
For an indulgent dessert, serve them warm with whipped cream and fresh berries. They’re also perfect with a cup of tea or coffee for an afternoon snack.
Why You’ll Keep Coming Back to This Recipe
This soft and chewy white chocolate blondie recipe is a classic you’ll want to make again and again. Its simple ingredients and straightforward steps make it approachable, while the results are nothing short of impressive.
Whether you’re baking for a crowd or just enjoying them yourself, these blondies are guaranteed to satisfy your sweet tooth.
However, if you’re after another tray bake that offers a different flavour to these delicious Blondies, you can check out my Cookie Dough Brownies or this Cinnamon Apple Cake.
Watch My Step-by-Step Video
For a complete guide, check out my video tutorial on how to make these White Chocolate Blondies. You can find it right here on this page or on my Fitwaffle Kitchen YouTube channel. Follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle for even more recipe inspiration!
White Chocolate Blondies
Ingredients
- 170 g unsalted butter softened (¾ cup unsalted butter)
- 165 g light brown sugar ¾ cup packed
- 100 g granulated sugar ½ cup
- 1 large egg + 1 egg yolk room temperature
- 2 tsp vanilla extract
- 215 g plain flour 1 ¾ cups all-purpose flour
- ½ tsp salt
- 150 –200 g white chocolate chips ¾–1 cup
Instructions
Step 1: Prepare the Tin and Preheat the Oven
- Start by lining an 8.5 x 8.5-inch tin with parchment paper, ensuring it extends slightly over the edges for easy removal. Preheat your oven to 180°C (160°C fan oven) or 350°F.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy, about 2–3 minutes.
Step 3: Add the Eggs and Vanilla
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Whip the mixture with the electric mixer until it becomes thick, fluffy, and light in colour. This step helps create the perfect chewy texture.
Step 4: Fold in the Dry Ingredients
- Add the plain flour and salt, then fold them in gently with a spatula until there's just a few streaks of flour left. Be careful not to overmix, as this can affect the texture.
Step 5: Add the White Chocolate Chips
- Fold the white chocolate chips into the batter, ensuring they’re evenly distributed and there's no streaks of flour left. If you prefer, you can use a mix of white chocolate chunks and chips for added texture and flavour.
Step 6: Bake the Blondies
- Transfer the batter to the prepared tin, spreading it out evenly with a spatula or the back of a spoon. Bake in the preheated oven for 20 minutes, or until the top is golden brown, crisp, and no longer wobbles. The edges should be slightly darker and slightly cracked.
- Keep in mind that all ovens are different, so use the visual cues as your guide. If you’re using an 8-inch tin, the blondies may need an additional 2–3 minutes, like-wise, if you're using a 9-inch tin, the blondies will be slightly thinner so may need 2-3 minutes less cooking time.
Step 7: Cool and Slice
- Allow the blondies to cool fully in the tin to set properly. For extra fudginess and clean slices, refrigerate them for a couple of hours before cutting into 16 squares.
I made these last week and were lush! I’m hoping to make them on a larger scale for an event. How would you suggest I alter the cooking time for a large pan like 38x20cm?
If i wanted to add melted white chocolate in it, just like how you add dark chocolate to brownies, how much would you need? I love this recipe and they taste amazing!