These white chocolate brownie blondies are thick and fudgy with crisp, chewy edges and soft, gooey centers. They are delicious plus easy to make in one bowl and with simple ingredients.
BROWNIES VS BLONDIES
The main difference between brownies and blondies is the flavor and type of chocolate used. Brownies are made with cocoa powder and dark, milk, or semi-sweet chocolate. Blondies have more of a vanilla flavor, no cocoa powder, and are made with white chocolate.
KEY INGREDIENTS FOR WHITE CHOCOLATE BROWNIE BLONDIES
- All-purpose flour: Be careful not to overmeasure the flour or the blondies will be more dry and cake-like. If you bake often enough, a kitchen scale is a worthy investment and is the most accurate way to measure ingredients. If you don't have one, measure the flour by lightly spooning it into your measuring cup and then leveling off the top.
- Butter: Unsalted. If all you have is salted butter leave out the added salt in the recipe.
- White chocolate: You can use any combination of bar-style chopped white chocolate or white chocolate chips. Half of the white chocolate is melted and stirred into the batter and the other half is folded into the batter before baking.
- Granulated & brown sugar: Using both sugars makes the blondies extra gooey because of the molasses in the brown sugar.
- Eggs + extra egg yolks: Extra yolks gives the blondies a more chewy and fudgy texture. Vigorously whisking the eggs creates pockets of air in batter and is key for crunchy, crackly tops!
HOW TO MAKE WHITE CHOCOLATE BROWNIE BLONDIES
1. Preheat your oven to 350°F and line a 9 x 13" rectangular cake pan with parchment paper. Leave a little extra on the sides to make removing the blondies from the pan easier.
2. Add the butter and half of the white chocolate to a microwave safe bowl. Microwave in 30-second intervals, stirring between, until melted and smooth. Set aside to cool slightly.
3. In a large bowl, vigorously whisk the eggs, egg yolks, and both sugars until well combined. Add the melted white chocolate/butter mixture and vanilla extract and mix until smooth. Add the flour and salt and mix until the batter is smooth.
4. Fold in the remaining chopped white chocolate or white chocolate chips and spread the batter out evenly in the prepared pan.
Bake for 30-35 minutes, depending on how gooey you want them to be in the center. A toothpick should come out clean or with a few cakey crumbs attached.
The blondies will be very soft and gooey at first and then continue to cook and set as they cool. Leave them in the pan for at least 30 minutes before removing.
Once cooled, carefully lift the edges of the parchment paper to remove from the white chocolate blondies from the pan. Use a sharp knife to slice into even-size squares, wipe the knife clean between each slice.
HOW TO STORE WHITE CHOCOLATE BROWNIE BLONDIES
Once cut into squares, store the blondies in an airtight container and keep at room temperature for 2-3 days. To store uncut and still in the pan, let cool and then wrap the pan well with plastic wrap. The blondies will stay fresh at room temperature for up to 4 days. You can also freeze them for up to 3 months.
MORE BROWNIES & BARS RECIPES:
Recipe
White Chocolate Brownie Blondies
Equipment
- 9 x 13" cake pan
Ingredients
- 1 and ½ cups all-purpose flour
- 1 teaspoon salt
- ¾ cup (1.5 sticks) unsalted butter
- ¾ cup (4.5 ounces) white chocolate, chopped or chocolate chips
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1 and ½ teaspoon vanilla extract
- ¾ cup (4.5 ounces) white chocolate, chopped or chocolate chips
Instructions
- Preheat your oven to 350°F. Line a 9x13" rectangular cake pan with parchment paper. Leave a slight overhang to make removing the blondies easier.
- Add the unsalted butter and ¾ cup white chocolate (chopped or chocolate chips) to a clean, dry bowl. Microwave in 30-second intervals until melted, stirring between. Set aside to cool slightly.
- In a large bowl, use an electric mixer or vigorously whisk by hand the brown sugar, granulated sugar, eggs, and egg yolks until well combined. Add the melted white chocolate/butter mixture and vanilla extract and whisk until smooth. Whisk in the flour and salt until the batter is smooth.
- Fold the remaining ¾ cup white chocolate (chopped or chocolate chips) into the batter and use a spatula to spread it out evenly in the prepared pan.
- Bake in the preheated oven for 30-35 minutes. The blondies should be crispy and golden brown on top and a toothpick should come out mostly clean or with a few cakey crumbs attached.
- Let the white chocolate blondies cool completely in the pan for at least 30 minutes before removing and slicing. They will be very soft and gooey at first and continue to cook and set as they cool.
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