Ingredients
Wet Ingredients
- ½ cup unsalted butter
- ½ cup white chocolate chips
- 2 eggs
- ½ teaspoon vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
Fruit
- ½ cup blueberries – fresh, washed and dried
Instructions
- Melt Butter and Chocolate: Melt the unsalted butter in a saucepan over medium heat. Meanwhile, place the white chocolate chips into a measuring cup or bowl. Once the butter is melted, pour it over the white chocolate chips and let sit for 5 minutes. Whisk until smooth and let cool for 30 minutes until slightly thickened.
- Prepare Oven and Pan: Preheat the oven to 350 °F (175 °C) and position the oven rack in the center. Line an 8×8 inch baking pan with parchment paper and lightly spray with non-stick cooking spray.
- Mix Sugar and Wet Ingredients: In a separate bowl, whisk together the cooled butter and white chocolate mixture with the granulated sugar for 1-2 minutes until fully combined and sugar begins to absorb.
- Add Vanilla and Eggs: Whisk in the vanilla extract, then add eggs and whisk again until smooth and incorporated.
- Fold in Dry Ingredients: Add the flour and salt to the wet mixture. Use a silicone spatula to gently fold a few times until the batter starts to come together.
- Incorporate Blueberries: Carefully fold the fresh blueberries into the batter without overmixing to avoid breaking the berries.
- Bake Blondies: Pour the batter evenly into the prepared baking pan and smooth the surface. Bake for 35 to 45 minutes until the edges and top are caramelized and golden brown. Check doneness by inserting a toothpick; it should come out with few crumbs or clean.
- Cool and Serve: Let the blondies cool to room temperature in the pan before removing. Cut into 12 to 16 bars and serve.
Notes
- Do not overmix the batter after adding blueberries to keep the berries intact.
- Allow the butter and white chocolate mixture to cool to prevent cooking the eggs when added later.
- Use fresh, washed, and completely dried blueberries to avoid excess moisture in the batter.
- For cleaner slices, chill the blondies before cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
