These White Chocolate Blondies are the kind of homemade treat that disappears fast around here. They are easy to make, soft and chewy, and the perfect dessert or afternoon sweet treat. If you love baking that feels special without a lot of effort, this is a recipe you will want to make again and again.
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I have been baking from scratch for decades, in restaurant kitchens and at home for my own family. Every recipe I share is carefully tested, tweaked, and approved by my toughest critics, my kids. These white chocolate blondies have been made multiple times to get the texture and flavor just right using simple, reliable methods. You can trust this recipe because it is based on real kitchen experience, not shortcuts.
Why We Love These White Chocolate Blondies
- Soft, chewy texture with sweet white chocolate in every bite.
- Easy recipe without any complicated steps.
- Family friendly dessert that both kids and adults enjoy.
- Simple ingredients you likely already have on hand.
- Perfect for bake sales, parties, and casual get togethers.
- Great make ahead treat for busy weeks or weekend baking.
White Chocolate Blondies Recipe Ingredients
- Salted Butter
- Brown Sugar
- Large Eggs
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Baking Powder
- Salt
- White Chocolate Chips
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I suggest adding an extra ½ teaspoon of salt to your batter.
- Pure Vanilla Extract: I always recommend using pure extracts because they yield the best flavor. Imitation extracts can leave an unpleasant aftertaste in your baked goods.
- All Purpose Flour: You can use white whole wheat flour or whole wheat flour if you like. The whole wheat flour will make the blondies a little darker in color and a bit more dense. They still are delicious!
- White Chocolate Chips: Use your favorite chocolate! These blondies are good with semi-sweet chocolate chips and dark chocolate chips too!
- Variations: If you like you can substitute some of the chocolate chips with nuts or candies. Walnuts, pecans or pistachios are very good in these blondies. You could also chop up some candy bars or use M&M's.
How to Make White Chocolate Blondies
- Preheat oven to 350°F and line a 9x13 baking dish with parchment paper or grease well with non-stick cooking spray.
- Then, melt butter in a large microwave safe bowl or in a medium size pot over medium-low heat.
- Whisk in the brown sugar until thoroughly combined.
- Next add the eggs and vanilla extract, whisk until the batter is light and airy.
- Switch to a rubber spatula or wooden spoon and stir in the dry ingredients: all purpose flour, baking powder and salt just until combined and there are no more white streaks of flour.
- Add 1 cup of the white chocolate chips and fold them into the batter.
- Spread blondie batter into prepared pan. Sprinkle the remaining white chocolate chips over the top.
- Bake blondies for 20-25 minutes until the top looks set and the edges are a slight golden brown. Test to see if blondies are done by inserting a toothpick in center of brownies. The toothpick should have some damp crumbs or gooey blondie on it but it shouldn't look wet or raw.
- Let blondies cool at least 30 minutes before slicing and serving.
Storing Blondies
Storing: These blondies are best stored at room temperature in an airtight container. They'll last up to 5 days, but I'm assuming they'll be gone the day you make them!
Freezing: These chewy blondies freeze great. Place them in a freezer safe airtight container or zip top bag between layers of wax paper. Or you can individually wrap each blondie in plastic wrap and then place in freezer safe container or freezer bag. Don't forget to label and date! Freeze blondies for up to 4 months.
Thawing: Remove blondie from freezer, unwrap if needed and let thaw on the counter for at least 30 minutes.
Heather's Favorite Tools for this Recipe
- These nestled mixing bowls are my favorite for mixing and prepping ingredients.
- An offset spatula works best for spreading out the batter.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. They're baking pans are the ones I primarily use. Find yourself a consultant, host a party and treat yourself.
- I really like these Pyrex baking dishes for baking too.
Tips for White Chocolate Blondies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- After adding the eggs, whisk like your life depends on it. The more airy the batter gets, the more crackly top you'll create.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out and level off.
- For easy removal, line the baking dish with parchment paper. This will allow you to remove the entire pan of blondies all at once and then slice easily.
- Don't overbake the blondies, you want them to be chewy not cakey.
- Let the blondies cool some before slicing. For perfect clean cuts, cool completely. Slice blondies with a plastic knife in one smooth cut, do not use a sawing motion to cut them. One smooth cut will create nice smooth edges, keeping them looking pretty. Wipe knife clean after each cut.
More Bar Recipes:
- Apple Blondies
- Classic Brownies
- Brookie Bars
- Chocolate Chip Banana Blondies
- Butterscotch Brownies
- Fluffernutter Bars
- S'mores Bars
Did you make this recipe? Rate it!
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White Chocolate Blondies
Ingredients
- ¾ cup salted butter, melted
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups white chocolate chips
Instructions
- Preheat oven to 350°F and line a 9x13 baking dish with parchment paper or grease well with non-stick cooking spray.
- Melt butter in a large microwave safe bowl or in a medium size pot over medium-low heat.
- In a large mixing bowl, whisk together the melted butter and brown sugar until thoroughly combined.
- Add the eggs and vanilla extract, whisk until the batter is light and airy.
- Switch to a rubber spatula or wooden spoon and stir in the all purpose flour, baking powder and salt just until combined and there are no more white streaks of flour.
- Add 1 cup of the white chocolate chips and fold them into the batter.
- Spread blondie batter into prepared pan. Sprinkle the remaining white chocolate chips over the top.
- Bake blondies for 20-25 minutes until the top looks set and the edges are a slight golden brown. Test to see if blondies are done, insert a toothpick in center of brownies. The toothpick should have some damp crumbs or gooey blondie on it but it shouldn't look wet or raw.
- Let blondies cool at least 30 minutes before slicing and serving.
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