White Chocolate Blondies
If you love the chewy, fudgy texture of brownies, you’re going to adore these White Chocolate Blondies. Packed with brown sugar caramel flavour and studded with white chocolate, they’re golden, gooey, and downright irresistible.
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Why You’ll Love This Recipe
- ✅ Easy to make with pantry staples
- ✅ Rich, buttery caramel flavour
- ✅ Perfect for bake sales, morning teas, or gifting
- ✅ Makes a big batch – 24 pieces!
- ✅ Keeps well in an airtight container for days
Ingredients
- 175g salted butter, diced (plus extra for greasing the tin)
- 1¼ cups soft brown sugar
- ⅓ cup caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1½ cups white flour
- ½ tsp baking powder
- 250g white chocolate, chopped (e.g. Whittaker’s Blondie or white choc chips)
Tips & Variations
- Add-ins: Try mixing in chopped nuts, dried cranberries, or even freeze-dried raspberries for a twist.
- Double chocolate: Swirl in a little melted dark chocolate before baking for a marbled effect.
- No Whittaker’s? Any good-quality white chocolate works beautifully.
Serving Ideas
- Serve warm with vanilla ice cream or a drizzle of caramel sauce
- Cut into smaller cubes for bite-sized treats on a dessert platter
- Wrap in parchment and ribbon for sweet, homemade gifts
Now, on to the recipe:
White Chocolate Blondies
If you love the chewy, fudgy texture of brownies, you’re going to adore these White Chocolate Blondies. Packed with brown sugar caramel flavour and studded with white chocolate, they’re golden, gooey, and downright irresistible.
Ingredients
- 175 grams butter diced, plus extra for greasing the tin
- 1¼ cup soft brown sugar
- ⅓ cup caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1½ cups white flour
- ½ tsp baking powder
- 250 grams white chocolate chopped, I used Whittaker’s Blondie. OR use white chocolate chips.
Instructions
-
In a medium sized pan over a low heat add the butter, brown sugar and caster sugar. Melt, stirring.
-
Remove from the heat and transfer to a medium sized mixing bowl and leave mix to cool for ten minutes.
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While you wait for the mix to cool, preheat the oven to 160 degrees fan bake and grease a baking tin. I used a 28 x 18 tin, a 23 x 23 tin will also work well. After greasing the tin line with baking paper.
-
Once the butter sugar mix has cooled, beat in the eggs (do not rush and add the eggs too early or you will cook the eggs in the warm mixture) add vanilla and mix well.
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Sift in the flour and baking powder and fold in gently until you have a smooth batter. Add the white chocolate and mix until just combined then transfer to your baking tin. Smooth the top and bake for 40 – 45 minutes until cooked through. I like to test mine by inserting a skewer into the middle and if it is dry (no uncooked batter) it is cooked
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Remove from the oven and leave to cool a little in the tin (5-10minutes), they will firm up as they cool, then transfer to a baking rack to cool completely before slicing. Once cooled store in an airtight container for 3-4 days.
Recipe Notes
NOTES
If you use unsalted butter add a pinch of salt to the batter and mix through.
You can use dark chocolate instead of white chocolate.
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