With unbelievably soft, chewy centres and crisp, shiny tops, these white chocolate blondies are sweet, fudgy and so easy to make!
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As we head on into autumn and the days become cooler, it’s the perfect time to get baking. If you’re looking for an easy, comforting traybake to try this white chocolate blondies recipe is just what you need!
I’d never personally tried a blondie before developing this recipe, so I was intrigued and excited to taste them. I knew I wanted to get a similar texture to my Chewy Homemade Brownies recipe and I think I achieved it! But what exactly is the difference between a brownie and a blondie?
What’s the difference between a blondie and a brownie?
Blondies are essentially a vanilla flavoured brownie. Brownies are typically made using cocoa powder to give them their chocolate flavour, whereas blondies are flavoured with vanilla and light brown sugar. Because classic blondies don’t contain this chocolate flavouring, they have more of a sweet, buttery, vanilla flavour. Otherwise, blondies have the same texture in that they are dense and chewy like brownies!
However, I’ve taken these blondies next-level by adding white chocolate flavour too. Both melted white chocolate and white chocolate chunks are added to the blondie batter so if you have a sweet tooth you will love these blondies!
White Chocolate Blondies Ingredients
The full ingredients list can be found in the recipe card at the bottom of this blog post but in summary, to make these white chocolate chip blondies you’ll need:
- Plain flour for the blondie’s main structure
- Salt to balance the flavours
- Eggs for structure and chewiness
- Light brown sugar for sweetness and soft, chewy centres
- Vanilla for that classic blondie flavour
- Melted butter for flavour and soft blondie centres
- Melted white chocolate
- White chocolate chips both melted white chocolate and chips help give these blondies that irresistible flavour combination!
How to make the best white chocolate blondies
These white chocolate blondies are honestly so quick and easy to make! They all come together in one large bowl with no electric mixer needed. For full instructions with step-by-step photos see my recipe card at the bottom of this blog post, but in summary:
- Preheat your oven to 170°C/150°C fan
- Prepare a 12″ x 9″ traybake tin by lining it with baking/parchment paper or foil. If using foil, spray it with non-stick baking pan spray
- Add the light brown sugar to a large bowl
- Melt the white chocolate and butter together in the microwave, then pour this mixture into the large bowl and whisk together with the sugar until combined
- Add the vanilla and then the eggs, one at a time, whisking in between until fully combined
- Add the salt and half the flour and whisk until combined, then add the rest of the flour and whisk again until combined
- Finally, add the white chocolate chunks or chips and mix until combined
- Pour the blondie mixture into your 12″ x 9″ traybake tin
- Bake for 25 minutes
- Wait until completely cool before slicing. Done!
Tips for making the best white chocolate blondies
- Make sure you line your tin properly to prevent the blondies sticking! As mentioned above, you can do this with baking or parchment paper. If using foil, spray it with non-stick spray once lined to help prevent the blondies sticking
- Only mix the ingredients until they are just combined. You don’t need any electric mixers here, just mix by hand until the ingredients are incorporated
- Try not to overbake these blondies or they will end up dry and cakey inside!
White Chocolate Blondies FAQs
How do I know when blondies are baked?
Your blondies are baked when a cake skewer or cocktail stick inserted into the centre comes out clean with some moist crumbs. If it comes out with wet mixture, they’re not quite done so give them a few more minutes in the oven before testing again. If it comes out completely clean you may have overbaked them so be careful!
Do I need to wait for blondies to cool before slicing?
Yes! the hardest part of making these blondies is waiting for them to cool before enjoying them. They firm up as they cool which makes them much easier to slice!
Should I store blondies in the fridge?
No, I would recommend storing them at room temperature in an airtight container. Cake tends to dry out more quickly when kept in the fridge, so keep them at room temperature for the best moist, chewy blondies.
Blondies should keep well for up to one week when stored at room temperature, though they are best eaten within 3-4 days.
Can I freeze blondies?
Absolutely – just make sure they are stored securely in an airtight container. If stacking on top of one another, use a layer of baking or parchment paper in between to stop them sticking together.
To summarise, these white chocolate blondies are:
- Very quick and simple to make in one large bowl with no electric mixer required
- Sweet, chewy and soft with slightly crisp, shiny tops
- Full of white chocolate flavour from both melted chocolate and chocolate chips
- Moist and chewy for up to one week when stored at room temperature
- Great for freezing!
If you try this recipe I’d love to see! You can show me by tagging me @bakerjoblog or using #bakerjoblog!
Other traybake recipes to try:
- Chewy Chocolate Chip Cookie Bars
- Nutella Brownies
- Peanut Butter Brownies
- Chewy Homemade Brownies
- Chewy Creme Egg Brownies
- Banoffee Brownies
- Lemon Bars
- No-Bake Healthy Chewy Snack Bars
Other chocolate recipes to try:
- Chocolate Orange Bundt Cake
- Chocolate Chip Muffins
- No-Churn Oreo Ice Cream
- White Chocolate Coconut Truffles
- Cocoa Dusted Chocolate Truffles
- White Chocolate Macadamia Nut Cookies
- Chocolate Coconut Cake
- Chewy Triple Chocolate Chip Cookies
- No-Bake Strawberry White Chocolate Cheesecake
- Chewy Chocolate Chip Cookies
- Raspberry White Chocolate Muffins
- Strawberry White Chocolate Cookies
White Chocolate Blondies
- 12" x 9" traybake tin
- Large mixing bowl
- 180 g plain flour
- 1/2 tsp salt level
- 300 g light brown sugar
- 180 g unsalted butter
- 160 g white chocolate chopped/broken into pieces
- 1 tsp vanilla level
- 3 medium eggs room temperature
- 200 g white chocolate chips/chunks
- Prepare your 12" x 9" traybake tin by lining with baking/parchment paper, or foil. If using foil, spray it with non-stick spray after lining.
- Add the light brown sugar to a large mixing bowl.
- Cut the butter into cubes, and either chop the white chocolate or break into pieces. Melt the white chocolate and butter together in a microwavable bowl. Microwave for 20 seconds increments, stirring in between until completely melted and smooth.
- Pour the white chocolate and butter mixture into the large bowl with the light brown sugar. Whisk until combined.
- Add the vanilla and then the eggs, one at a time, whisking in between each addition of egg until combined.
- Add the salt and half the flour and whisk or fold together with a spatula until just combined. Add the remaining flour and repeat until just combined.
- Finally, add the white chocolate chips or chunks and fold together until just combined.
- Pour the blondie mixture into your prepared traybake tin.
- Bake for around 25 minutes until a cake skewer or cocktail stick inserted into the centre comes out clean with some moist crumbs. If it comes out with wet mixture, place the tin back in the oven for a few more minutes before testing again.
- Once baked, place the tin on a wire cooling rack. Leave to cool completely before slicing as the blondies need to firm up to cut cleanly.
- Blondies will keep well for up to 1 week when stored at room temperature in an airtight container. Best eaten with 3-4 days.