White Chocolate Blondies Recipe
These White Chocolate Blondies are pleasantly moist and soft, with a delicate vanilla flavor. White chocolate, a golden surface, and a gentle buttery aroma create a balanced, irresistible taste in every bite.
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Servings: 18
Nutrition Facts
White Chocolate Blondies Recipe
Serving Size
1 Slice
Amount per Serving
Calories
172
% Daily Value*
Fat
9.2
g
14
%
Saturated Fat
5.3
g
33
%
Sodium
48
mg
2
%
Carbohydrates
20.2
g
7
%
Fiber
0.2
g
1
%
Sugar
14.6
g
16
%
Protein
2.6
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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Equipment
- Electric hand mixer
- Silicone scraper (about 30 cm / 12 inches long)
- Digital kitchen scale (with tare function, 5 kg / 11 lb capacity)
- Baking pan with dividers (dimensions 31 x 20 x 4.9 cm / 12.2 x 7.9 x 1.9 inches)
Ingredients
- 100 g Butter (about 7 tbsp)
- 200 g White chocolate (about 7 oz)
- 110 g Brown sugar (about 1/2 cup, packed)
- 30 g Granulated sugar (about 2 tbsp plus 1 tsp)
- 4 Eggs (use 3 whole eggs and 1 egg yolk)
- 8 g Vanilla sugar (about 2 tsp)
- 135 g Flour (about 1 1/8 cups; recommended: all-purpose flour)
- 1/2 tsp Baking powder
- 1 pinch Salt
Instructions
- Preheat the oven to 175°C / 350°F using conventional heat without the fan (155°C / 310°F convection). Grease the pan well and line it thoroughly with parchment paper.
- Melt 150 g of the white chocolate together with the butter over low heat, then let the mixture cool for 10–15 minutes until it is only lukewarm. Beat the 3 whole eggs, the egg yolk, vanilla sugar, brown sugar, and granulated sugar for 4 minutes, until the mixture is noticeably lighter and slightly thicker, but no longer. Gradually mix in the lukewarm white chocolate-butter mixture.
- Combine the flour, baking powder, and salt, then fold them in only until no streaks of flour remain; do not mix any longer. Roughly chop the remaining white chocolate (50 g) and fold it in. Transfer the batter to the pan and smooth the top. Tap the pan briefly against the work surface 3–5 times so the batter settles evenly.
- Bake for 25–30 minutes. Remove the blondies from the oven once the edges are set and a wooden skewer comes out with moist crumbs, but no greasy coating or wet batter. The center may still appear slightly soft, as it will continue to set while cooling. Let the blondies cool completely, then refrigerate them for 30–60 minutes for clean, firm pieces. Carefully lift the divider insert out of the pan.
Notes
We use a baking pan with a divider insert, so the blondies are evenly portioned. It is important to line the pan well with parchment paper and grease both sides of the dividers.
Use high-quality white chocolate, as it defines the flavor of these blondies.
Already tried this recipe?Thank you for your rating.