Buttery White Chocolate Blondies packed with brown sugar, eggs, vanilla, flour, and white chocolate chips for the ultimate chewy, crave-worthy treat.
Okay, real talk. You know that feeling when you just need something sweet — not a fancy “dessert with a reduction drizzle,” not a five-step soufflé, but something cozy, easy, and just… there for you? That’s exactly the energy behind these White Chocolate Blondies.
I first made these on a random Wednesday night after a super long day—you know the kind where even opening a bag of chips feels like too much work? I had this half-eaten bag of white chocolate chips in the pantry (leftover from some ambitious holiday baking that never actually happened, naturally), and the next thing I knew… boom. These blondies. A win so unexpected, I had to double check I hadn’t accidentally become a baking genius overnight. (Spoiler: I hadn’t. These blondies are just that forgiving.)
They’re chewy, buttery, sweet—but not too sweet—and packed with creamy white chocolate that melts into little pockets of joy. Basically, they taste like the best parts of your childhood and your adult snack cravings had a party.
Why You’ll Love This White Chocolate Blondies Recipe?
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Chewy but soft: No dry, cakey blondies here. These stay fudgy in the best way.
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That shiny, crackly top: Looks like you tried way harder than you did.
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Pockets of creamy white chocolate: Every bite feels like a mini celebration.
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One bowl, no mixer: Less cleanup = more time to “taste test” multiple pieces… for science.
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Ready in under an hour: Because when you want blondies, you want them yesterday.
Ingredient Notes:
Here’s the no-nonsense shopping list (plus a few friendly notes from someone who’s definitely eyeballed the chocolate chips once or twice):
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Unsalted Butter: Melted, because who’s got time for creaming?
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Light Brown Sugar: That deep, molasses flavor? Chef’s kiss.
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Eggs + an Extra Yolk: Trust me, that extra yolk is the secret handshake to chewy-town.
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Vanilla Extract: More than you think you need. Always.
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All-Purpose Flour: Regular works great—save your fancy flour for another day.
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Baking Powder: Just a smidge for lift.
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Salt: Essential for balance, unless you want your blondies to taste like straight-up candy.
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White Chocolate Chips: Measure with your heart. (But officially? 1½ cups.)
How To Make White Chocolate Blondies?
Step 1: Prep the Pan.
Line a 9×9 inch baking pan with parchment paper and leave an overhang. It’s like creating a little blondie hammock. You’ll be grateful later.
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Step 2: Melt, Mix, Marvel.
Melt your butter in a microwave-safe bowl. Stir in the brown sugar until it’s glossy like a TikTok hair tutorial. Then whisk in your eggs, yolk, and vanilla.
Step 3: Add the Dry Stuff.
In a separate bowl, mix the flour, baking powder, and salt. Then slowly, lovingly, stir it into the wet mixture. Almost combined? Cool. Toss in 1 cup of the white chocolate chips and give it a few gentle folds.
Step 4: Into the Pan and Off to Bake.
Pour that luscious batter into the pan, smoothing it out like you’re frosting a cake with pure hope and dreams. Scatter the remaining ½ cup of white chocolate chips on top for good luck. Bake at 350°F for about 30–35 minutes.
Step 5: Cool Your Jets (and the Blondies).
This is the hard part. Let them cool completely in the pan. Otherwise, they might fall apart in a gooey mess. (Not the worst fate, but still.) Once cooled, lift them out using the parchment sling and slice into squares. Big ones. No judgment.
Storage Options:
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Countertop: Keep them airtight and they’ll stay soft for 3–4 days. Good luck.
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Freezer: Wrap individually for emergency dessert situations. They last about 2 months… theoretically.
Variations and Substitutions:
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Swap the Chips: Try butterscotch, peanut butter, or dark chocolate if you’re feeling wild.
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Add Swirls: Peanut butter, caramel, raspberry jam… whatever your heart says yes to.
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Mix-Ins: Pecans, coconut flakes, crushed Oreos. Honestly, the sky’s the limit.
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Gluten-Free: Use a 1-to-1 gluten-free baking blend. The texture stays dreamy.
What to Serve with White Chocolate Blondies?
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Scoop of vanilla bean ice cream melting over a warm blondie? YES.
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Fresh berries sprinkled over the top? Also YES.
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Cup of coffee so strong it could raise the dead? Absolutely YES.
Frequently Asked Questions:
Can I double the recipe?
Heck yes. Use a 9×13 pan, and keep an eye on the baking time.
Can I make them ahead?
Yup. In fact, they somehow get chewier after sitting overnight. It’s like magic.
Can I swap in regular chocolate chips?
Sure. But then they wouldn’t be white chocolate blondies… they’d just be really good regular blondies. Your call.
And there you have it, friend. Your complete, messy, magical, absolutely-worth-it guide to making White Chocolate Blondies that’ll disappear faster than you can say, “Wait, who ate half the pan already?”
If you bake these, come back and spill: Did you stick with white chocolate or get wild with add-ins? Or maybe you just ate the batter straight from the bowl. No shame.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Chocolate Blondies
Ingredients
- 1 cup 226g unsalted butter, melted and slightly cooled
- 1½ cups 300g light brown sugar, firmly packed
- 2 large eggs plus 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups 255g white chocolate chips, divided
Instructions
Prepare the Baking Pan:
- Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides to assist with removal. Set aside.
Mix the Wet Ingredients:
- In a large microwave-safe bowl, melt the butter and allow it to cool slightly. Add the light brown sugar to the butter and whisk vigorously until fully combined and no lumps remain. Whisk in the eggs, additional yolk, and vanilla extract until the mixture is smooth.
Combine the Dry Ingredients:
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Form the Batter:
- Gradually incorporate the dry ingredients into the butter mixture using a spatula. Stir gently until nearly combined. Add 1 cup of the white chocolate chips and continue mixing until no streaks of flour remain.
Bake the Blondies:
- Pour the batter into the prepared baking pan and smooth the top evenly with a spatula. Sprinkle the remaining ½ cup of white chocolate chips evenly across the surface. Bake for 30–35 minutes, or until the top is shiny and crackly and a toothpick inserted into the center comes out with only a few moist crumbs.
Cool and Serve:
- Allow the blondies to cool completely in the pan. Once cooled, lift them out using the parchment paper overhang and cut into squares for serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
