White Chocolate Brownie Blondies

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.

5 from 3 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 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.

Notes

Blondies taste best the same day they're made and stay fresh in an airtight container for 2-4 days.