We all enjoy the taste of a decadent brownie, but have you ever tried a blondie?
A blondie is very similar to a brownie but uses white chocolate instead of milk or dark chocolate. Gooey in the middle, crispy around the edges and full of fudgy, caramel-esque flavours, a blondie is one of my favourite teatime treats!
I love whipping up a tray of blondies when I’m in the mood for some comfort baking, and they’re so easy to put together. All you need is a saucepan, a baking tray and some store cupboard ingredients.
Comfort baking: White chocolate blondies
Fudgy, chewy, and loaded with scrummy white chocolate, these mouth-watering blondies are the ultimate comfort baking experience!
Ingredients
Here’s what you need to make 12 sweet and soft white chocolate brownies
- 150g unsalted butter
- 250g light brown sugar
- 130g all-purpose flour
- 100g chopped white chocolate
- 3 large eggs (at room temperature)
- 5 tsp vanilla extract
- 1/2 tsp sea salt
- 50g toasted unsalted pecans (optional)
Instructions
My white chocolate blondies recipe
- Preheat the oven to 180°C. Butter a 9 x 13-inch tray and dust with flour, tapping out any excess flour
- Melt the butter in a large saucepan on medium heat. When the butter has completely melted, remove from the heat and add the sugar. Mix with a hand whisk or spatula until the sugar has melted and the mixture is smooth
- Add the eggs, vanilla extract, and salt, and mix well. Make sure the eggs haven’t come straight from the fridge, as this might make the mixture curdle
- Fold in the flour, white chocolate, and pecans and mix until everything is well-incorporated
- Pour into the prepared tray and bake for about 20 minutes or until the top is golden and flaky. Remove from the oven onto a wire rack to cool
- Cut into 12 even squares when completely cool, and enjoy!
These blondies will keep in an airtight container for up to four days, or you can freeze them for up to three months.
Notes
Making white chocolate brownies: my top tips
- You might think light brown sugar is weird in a blondie, but this is what gives it a fudgy and chewy texture. Please don’t be tempted to sub it out with regular sugar, as this will make for a dry and cakey blondie
- Blondies can go hard if you store them for too long. You can soften them up by reheating them in a 150°C oven for two minutes and eating them straight away
- I love pecans in my blondies, but you can replace them with anything you like. Try pistachios, walnuts or even dried cranberries or cherries!
Nutrition
- Serving Size: 12
White chocolate blondies: a fantastic family baking recipe
These blondies always go so quickly when I make them for my kids, and it’s easy to see why! They’re not just delicious to eat, but fun to make too. Let the little ones stir everything together in the pan, while you supervise with a well-deserved cup of tea!
If you’re looking for lots of fantastic family baking ideas, you’ll find lots of great inspiration on my website, as well as my recipe cookbook, Sweet Love.
