White Chocolate Blondies Recipe
Tender vanilla and white chocolate give these blondies a delicate, chocolatey sweetness. The batter bakes up pleasantly soft and flavorful, with a lightly golden top and a gentle buttery aroma. Cut into handy pieces, they are perfect with coffee or as a small indulgence.
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Servings: 18
Equipment
- Electric hand mixer (with whisk and beater attachments)
- Kaiser Inspiration silicone scraper (about 30 cm / 12 inches long)
- Digital kitchen scale (with tare function, up to 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)
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Ingredients
- 100 g Butter
- 200 g White chocolate (recommended: very good quality)
- 110 g Brown sugar
- 30 g Granulated sugar
- 3 Eggs (use 2 whole eggs and 1 egg white)
- 8 g Vanilla sugar (recommended: bourbon vanilla sugar, 8 g per sachet)
- 135 g Plain flour (Type 405)
- 1/2 TL Baking powder (1/2 tsp)
- 1 Prise Salt (1 pinch)
Instructions
- Preheat the oven to 175°C (top/bottom heat) or 155°C (fan/convection). Grease the pan well and line it completely with baking paper.
- Melt 150 g white chocolate together with the butter over low heat, then let it cool for 10 to 15 minutes until the mixture is only lukewarm. Beat the eggs, egg white, vanilla sugar, and both sugars for 4 minutes until the mixture is noticeably lighter in colour and slightly thickened - do not beat longer. While mixing, gradually stir in the lukewarm chocolate-butter mixture.
- Mix the flour, baking powder, and salt, then fold in briefly just until no streaks of flour remain - do not overmix. Roughly chop the remaining white chocolate (50 g) and fold it in. Transfer the batter to the prepared pan and smooth the top. Tap the pan on the work surface 3 to 5 times so the batter settles evenly.
- Bake for 25 to 30 minutes. Remove when the edges are set and a wooden skewer comes out with moist crumbs, but no wet batter or greasy smear. The centre may still feel slightly soft - it will firm up as it cools. Let cool completely, then chill in the refrigerator for 30 to 60 minutes for clean, firm pieces. Afterwards, carefully lift the insert out of the pan.
Notes
We decided to use a baking pan with removable inserts, so the blondies are portioned evenly. The key is to line the pan properly with baking paper and grease the dividers on both sides.
Use a high-quality white chocolate, as it has a big impact on the flavour of these blondies.
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Recommended equipment
For these White Chocolate Blondies, a specialised baking pan, an accurate kitchen scale, and a powerful hand mixer have proven to work especially well. Here is a selection we particularly enjoy working with:
