Step aside, dark chocolate. These White Chocolate Blondies are a celebration of sweet, buttery, and vanilla-kissed flavors. Think of them as the sophisticated cousin to the chocolate brownie—with a rich, chewy, and dense texture that’s packed with pockets of creamy, melted white chocolate in every bite.
Made in one bowl with melted butter for ultimate simplicity, they bake up with crispy edges and a soft, fudgy center. They’re incredibly easy to make, yet feel decadent and special. Whether you call them blondies or white chocolate brownies, one thing is certain: they disappear fast!
The Science of the Perfect Chewy, Dense Blondie
The signature chew and rich texture of these blondies come from a careful balance of fats and sugars. Using melted butter (rather than creamed) and a higher ratio of brown sugar to white sugar is the key.
The melted butter coats the flour proteins thoroughly, creating a tender crumb, while the molasses in the brown sugar is hygroscopic—it attracts and retains moisture, guaranteeing a chewy bar that stays soft for days. Unlike cakey bars, this recipe uses only one egg and no leavener like baking powder, which minimizes air and rise, resulting in the desired dense, fudgy texture.
The white chocolate chips not only add flavor but also contribute fat and creaminess, creating molten pockets that enhance the luxurious mouthfeel. It’s a masterclass in creating richness through ingredient ratios.
Ingredients
- ½ cup (1 stick / 113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125g) all-purpose flour
- ½ teaspoon salt
- 1 ¼ cups (about 200g) white chocolate chips, divided
Instructions
1. Prep: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease any exposed pan.
2. Brown the Butter (Optional but Recommended): In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a golden amber color and smells nutty. Immediately pour into a large heatproof bowl to stop the cooking. Let cool for 10 minutes.
3. Make the Batter: To the slightly cooled melted (or browned) butter, add the brown sugar. Whisk vigorously for about 1 minute until well combined and smooth. Whisk in the egg and vanilla until the mixture is glossy and thick.
4. Add Dry Ingredients & Mix-ins: Use a spatula to fold in the flour and salt until just combined and no dry streaks remain. Fold in 1 cup of the white chocolate chips.
5. Bake: Spread the thick batter evenly into the prepared pan. Sprinkle the remaining ¼ cup of white chocolate chips evenly over the top. Bake for 22-27 minutes, or until the top is golden, the edges are set and pulling away from the pan, and a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). Do not overbake.
6. Cool Completely: This is crucial! Let the blondies cool completely in the pan set on a wire rack. They will be very soft when hot but will set up as they cool. For the cleanest slices, chill in the refrigerator for 1 hour after cooling.
7. Slice & Serve: Use the parchment paper to lift the entire blondie slab out of the pan. Cut into squares with a sharp knife. Serve at room temperature or slightly chilled.
8. Store: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Pro-Tips for Perfect, Gooey Blondies
- Brown the Butter for Depth: Taking the extra 5 minutes to brown the butter adds an incredible nutty, toffee-like flavor that takes these blondies to the next level.
- Cool the Butter: Let the melted or browned butter cool for 10 minutes before adding the sugar. If it’s too hot, it could cook the egg.
- Measure Flour Correctly: For the right dense texture, spoon flour into the measuring cup and level it off. Packing the cup will lead to dry, cakey bars.
- Underbake Slightly: The blondies are done when the center is just set. They will continue to cook from residual heat as they cool, resulting in a soft, fudgy center.
- Chill for Clean Cuts: These are very soft and chewy. Chilling them before slicing ensures you get neat, clean squares without squishing.
- Customize Your Mix-ins: Swap ½ cup of the white chocolate chips for macadamia nuts, dried cranberries, or toasted coconut. Add ½ teaspoon of almond extract for a marzipan-like flavor.
These White Chocolate Blondies are a simple, one-bowl wonder that delivers maximum indulgence with minimal effort.