White Chocolate Blondies

With unbelievably soft, chewy centres and crisp, shiny tops, these white chocolate blondies are sweet, fudgy and so easy to make!

5 from 1 vote

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Dessert, Snack

Servings 24 blondies

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.

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Keyword blondies, strawberry white chocolate, traybake