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White Chocolate Chip Blondies Recipe

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3.9 from 4 reviews

These rich and buttery Blondies feature a perfect balance of sweet brown sugar and vanilla bean paste, studded with creamy white chocolate chips. Baked to golden perfection, they offer a chewy center with crisp edges, making them an irresistible dessert or snack treat for any occasion.

  • Total Time: 40 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 2/3 cups (217g) all-purpose flour (measured correctly)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup (168g) unsalted butter, melted
  • 1 1/2 cups (337g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste

Add-ins

  • 1 1/2 cups (253g) white chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square metal baking pan and line it with parchment paper, leaving overhang on two sides for easy removal later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Combine Butter and Sugar: In a large bowl, mix the melted unsalted butter with the packed light brown sugar until fully combined. Allow the mixture to cool until it is just warm to the touch.
  4. Add Eggs and Vanilla: Whisk in the eggs and vanilla bean paste vigorously for 20-30 seconds until the mixture is smooth and well combined.
  5. Incorporate Dry Ingredients and Chocolate Chips: Gently fold the dry ingredients into the wet mixture until just combined. Then fold in the white chocolate chips evenly.
  6. Pour and Bake: Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center still jiggles slightly when shaken.
  7. Cool and Serve: Remove the blondies from the oven and allow them to cool completely in the pan. Use the parchment paper overhang to lift them out easily. Cut into 12 squares and serve. Store leftovers in an airtight container at room temperature, consuming within 4-5 days.

Notes

  • Ensure the baking pan is metal, not glass or ceramic, for even baking.
  • Do not overbake; a slightly jiggly center ensures chewy blondies.
  • Using vanilla bean paste intensifies the vanilla flavor compared to extract.
  • Allow the butter and sugar mixture to cool so the eggs don’t cook when added.
  • Store blondies at room temperature in an airtight container for up to 5 days.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/white-chocolate-chip-blondies-recipe/