Pin it
Buttery, rich and irresistibly chewy, these Classic White Chocolate Blondies deliver pure comfort in every bite. Made with pantry staples and studded with premium white chocolate, they offer a delightful twist on traditional brownies with their signature golden hue and tender texture.
This perfected recipe relies on precise butter temperature and careful mixing for the ideal chewy blondie texture.
Key Ingredients
- Light brown sugar: Provides signature chewiness
- Unsalted butter: Use high-quality European style
- Large eggs: Room temperature for best results
- All-purpose flour: Unbleached variety recommended
- Premium white chocolate: Real chocolate only
- Fine sea salt: Balances sweetness perfectly
Preparation Method
- Butter Technique:
- Melt gently and cool fully before use.
- Sugar Incorporation:
- Mix until smooth and lump-free.
- Flour Method:
- Fold in gradually just until combined.
- Pan Setup:
- Line with parchment, leaving edges for lifting.
- Baking Guide:
- Watch edges carefully for perfect doneness.
Pin it
This recipe emerged from extensive testing to achieve the perfect balance of chewiness and sweetness.
Temperature Considerations
Temperature control significantly impacts the final texture. Cool melted butter completely before mixing with sugar, and maintain steady oven temperature throughout baking. Room temperature eggs blend more smoothly into the batter.
Advance Preparation
These blondies taste even better the next day as flavors deepen. For events, prepare a day ahead and store properly between parchment layers in an airtight container.
Storage Instructions
Store at room temperature in airtight containers using parchment between layers. For extended storage, wrap individual pieces and freeze. Thaw as needed while maintaining freshness.
Serving Ideas
Enjoy these blondies at room temperature or slightly warmed with vanilla ice cream. Create elegant dessert platters by combining with other baked treats.
Recipe Variations
The basic recipe welcomes additions like chopped nuts, butterscotch chips, or a dark chocolate drizzle for special occasions.
Problem Solving
Use foil tenting if edges brown too quickly. Remember that centers continue firming while cooling. Complete cooling ensures clean cuts.
Pin it
These White Chocolate Blondies consistently impress with their perfect chewy texture and rich buttery flavor. The recipe produces reliable results that appeal to all ages and occasions.
Frequently Asked Questions
- → Why is using melted butter important?
- Melted butter gives a soft, chewy texture, but letting it cool first avoids cooking your eggs.
- → Can I swap in other types of chocolate chips?
- Sure! Dark, milk, or even butterscotch chips are great substitutes for white chocolate.
- → Why wait for the blondies to cool before cutting?
- They need time to firm up and get their chewy texture. Cutting too early can make them break apart.
- → What creates the shiny, crackly top layer?
- That glossy surface happens when sugar rises during baking, just like in brownies.
- → Can this recipe be doubled?
- Yes! Use a 9x13 pan and add 5–10 extra minutes to the baking time.