Make these easy white chocolate blondies with just one bowl and a few simple steps. They're chewy, full of creamy white chocolate, and a touch of sea salt brings out their sweetness. With only 5 ingredients they're perfect for any skill level in the kitchen!
If you love brownies and blondies, then I have an extensive collection you'll want to check out; Nutella blondies, Biscoff blondies, brownie blondies (half and half swirled together), and these triple chocolate brownies.
Jump to:
⭐️ Why this recipe works
- One-bowl: Minimise cleanup with a simple, all-in-one bowl approach.
- Versatile sugar options: Works with any brown sugar—demerara to dark brown—for flexibility and convenience.
- Salted butter: Uses salted butter for a rich, fudgy texture and a hint of saltiness, enhancing the overall flavour profile.
- Sea salt finish: A sprinkle of sea salt before baking elevates the blondies, adding a sophisticated touch.
- Customisable: Easily adaptable with various add-ins to suit any taste.
🧾 Ingredients overview
- Brown sugar: Creates a soft, chewy texture; the type of brown sugar can vary without affecting the outcome.
- Eggs: Binds the ingredients, contributing to the blondies' structure.
- Butter (salted): Offers a rich, moist base, contributing to the fudgy texture. Salted butter also adds a slight saltiness that balances the sweetness.
- Flour: Provides the foundation for the blondies; its measurement is crucial for the perfect texture.
- White chocolate chips: Adds sweet, creamy chunks throughout the blondies, enhancing the flavor.
- Sea salt (optional): Enhances flavours and adds a gourmet touch with a hint of saltiness in each bite.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
White chocolate blondies recipe step by step
- Preheat your oven to the recommended temperature and prepare a square baking tin with parchment paper.
- Mix the Sugar and Eggs: In a large bowl, thoroughly mix the sugar and eggs until well combined.
- Melt the Butter: Either in a saucepan or a microwave, melt the butter. If using a saucepan, let it cool slightly before adding to prevent cooking the eggs.
- Combine Wet Ingredients: Slowly incorporate the melted butter into the egg and sugar mixture, whisking well to prevent separation.
- Add Flour: Gradually mix in the flour. The batter will become thick; ensure it's well mixed to keep the butter from separating.
- Fold in White Chocolate Chips: Stir in the chips until evenly distributed. Sprinkle sea salt over the top if desired.
- Bake: Pour the batter into the prepared tin and bake until golden. Check for doneness with a toothpick. The blondies are baked when the edges look set, and the top is lightly golden and slightly crackled. A knife or toothpick inserted into the centre should come out clean or with a few moist crumbs.
📖 Variations
- Sugar: Dark brown sugar for a deeper flavour or light brown for a milder taste.
- Add-Ins: Consider hazelnuts, dried cranberries, walnuts, or dark chocolate chips for variety.
- Dietary Adjustments: Gluten-free flour can replace regular flour for a gluten-free version.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Sugar: While the type of brown sugar doesn’t majorly impact the final product, experimenting with different kinds can slightly alter the flavour profile.
- Butter: Melting the butter as opposed to creaming it with sugar creates a denser, fudgier texture. Salted butter adds a perfect balance of flavors.
- Sea Salt: Don’t skip the sea salt finish; it truly elevates the blondies from ordinary to extraordinary.
🍯 Storing and reheating leftovers
- Fridge: Keep in an airtight container for up to 7 days. They can remain in the baking tin, covered with cling film, to prevent drying out.
- Freezer: Wrap individually or place in a freezer bag for long-term storage. Thaw at room temperature or warm in the oven for a delightful treat.
- Reheat: For a special dessert, warm a blondie and serve with vanilla ice cream. Use an oven or microwave for reheating.
❓Recipe FAQ's
A blondie is essentially a brownie without the chocolate. They have flour, eggs, butter and sugar.
Brown sugar is preferred for blondies as it contributes to their moist, fudgy texture and adds a slight caramel flavor. White sugar can be used, but the texture and taste will be slightly different, resulting in a less chewy blondie.
Blondies are done when the edges start to pull away from the sides of the pan and the top is set and golden. A toothpick inserted in the center should come out with a few moist crumbs attached, not completely clean.
This could be due to over-mixing the batter or measuring the flour incorrectly (too much flour). For fudgy blondies, mix the batter just until the ingredients are combined and use the spoon-and-level method for measuring flour if using measuring cups.
This could happen if the butter wasn’t properly incorporated into the batter or if there's too much butter in the recipe. Ensure you whisk the melted butter and sugar until well combined before adding other ingredients.
Looking for other easy baking recipes like this? Try these:
White Chocolate Blondies Recipe
Ingredients
- 225 g (1 cups) butter, melted and cooled
- 340 g (1 ¾ cups) light brown or demerara sugar
- 2 eggs
- 285 g (2 cups) plain (all-purpose) flour
- 100 g (½ cup) white chocolate chips
Instructions
- Preparation: Start by preheating your oven to 180ºC (356ºF). Take a 9-inch (23 cm) square baking tin and line it with parchment paper for easy removal of the blondies later.
- Mixing Sugar and Eggs: In a medium-sized bowl, combine the sugar and eggs. Stir them together until they are well mixed.
- Melting Butter: Melt the butter either in a small saucepan on the stove or in the microwave. Allow it to cool for a few minutes after melting. Once cooled, slowly pour the butter into the bowl with the eggs and sugar, mixing as you pour.
- Incorporating Flour: Add the flour to your mixture, blending it in until fully incorporated. The batter will become very thick at this stage.
- Adding White Chocolate Chips: Stir the white chocolate chips into the batter, ensuring they are evenly distributed.
- Baking: Pour the batter into your prepared square tin. Smooth the top with a spatula or the back of a spoon. If you have sea salt, now is the time to sprinkle some over the top of the batter for an added flavour contrast, and bake in the preheated oven for about 25 minutes.
- Checking for Doneness: The blondies are ready when the edges look set and the top is lightly golden and slightly crackled. A knife or toothpick inserted into the centre should come out clean or with a few moist crumbs.
- Cooling and Cutting: Allow the blondies to cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into 9 equal squares.
Notes
- Pan Size: This recipe uses a 9x9 (23cm) inch pan. If you only have an 8-inch pan, your blondies will be thicker and may require additional baking time. Adjust accordingly and keep an eye on them as they bake.
- Mixing Flour: When adding the flour, fold it in gently to avoid overmixing, which can cause the blondies to be too dense. Ensure the mixture is homogenous to prevent the butter from separating, aiming for a thick, consistent batter.
- Batter Consistency: The batter should be notably thick; this is normal and ensures the blondies have their characteristic chewy texture.
- Cooling: For the best texture, allow the blondies to cool completely in the pan before cutting. This patience pays off with perfectly set, easy-to-cut squares.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
PC
I tried a blondie for the first time recently and wanted to make some. Came across this recipe and thought maybe they wouldn’t be great because it was SO simple. But 😱!! They are amazing! And addictive. My batter wasn’t as wet as in the picture and it was more a case of flattening it into the pan, but I baked for 25 mins and they were perfect. Crispy on the outside and fudgy in the middle! This will be a ‘go to’ from now on!
Deborah Rainford
So happy you loved this recipe! Yes. It's simplicity is slightly misleading. Really happy this recipe is your new favourite! 🙂
Kate
Oh my days! I had been fancying blondies and got some white chocolate ready. Went to the cupboard and what I thought was light brown sugar was Demerara sugar! Panic!
I quickly typed into Google can I use that and also sea salted butter as I also didn’t have the block I thought I had!
This came up and I decided to wing it!
They have gone down a treat!
I once followed a recipe and they were a disaster and went in the bin!
I would advise anyone to follow this simple one! They were delicious!
Margherita Barney
These blondies were incredible! So easy to make and they turned out perfectly! Thanks for another great recipe.
Clare
These are so easy to make and absolutely delicious! I am a very basic baker, but thanks to your recipe people think I’m great lol. These are definitely going to be my go to so thank you for sharing.
Deborah Rainford
Amazing! So happy that you've got fans for your baking! And thank you so much for taking the time to leave a comment and a rating. It's so appreciated! 🙂
Margie
These are heavenly! Thick, fudgy and absolutely lovely. Thanks for such a great (and easy) recipe!
Deborah Rainford
Thanks so much, Margie! So happy you liked them! 🙂
Alma Fikes
These were amazing! Soft and chewy, with just the right amount of chocolate. Loved these!
Deborah Rainford
So happy you liked these. And thank you for taking the time to leave a comment and a rating. It's much appreciated. 🙂
Lela Dell
I love this recipe. The texture is absolutely amazing and the recipe is so easy. Thanks for such a great recipe.
Charlotte
Hi, this recipe looks amazing. I was wondering if I used 200g of butter. How much of the other ingredients would I need to reduce?
Deborah Thompson
Hi Charlotte. I did the calculation for you. Some of the measurements will look a little weird. They always do when they're scaled. So here it is... 200g butter, 306g demerara sugar, 1 3/4 eggs (but you can just use 2. The recipe will still be fine), 256g plain flour, 90g white chocolate chips. Because the amounts are not a massive change, you can still use a 9x9 inch pan as well. Let me know how it goes.
Donna Marcus
This is the best blondie recipe I have tried. I own a takeaway and do baking for it so been looking for a good blondie recipe. This is the 3rd recipe I have tried in 2 days (and about the 5th recipe I have tried overall) and this is the winner. Absolutely delicious. The right Fudgy gooey texture, just like brownies.
Other recipes includes melted white chocolate with the butter and they came out a jelly texture, another recipe was far more complicated than this and included cornstarch and they ended up cakey and didn't have that wow factor.
My husband and I both said "oh wow" when we tried these ?
Deborah Thompson
Thank you so much, Donna!!! This comment has made my day! If you love these blondies, you'll love the Nutella blondies I'm posting tomorrow! ?
Emily Taylor
Been searching for a UK Blondie recipe for a while and glad i found this. No need to use the ones where you have to add 200g + of white chocolate as this one has just the great flavour and texture you would expect and with the least ingredients I have found whilst searching for a recipe. The top was crunchy and the middle was dense, fudgy, buttery and caramely, it wasn't a cakey texture which i was glad about. I used salted butter (all i had in) and i couldn't taste any more salt than I would expect. I didn't sprinkle with salt on top but used chocolate chips instead of white chocolate. I also used 300g of demerara sugar as i felt bad using 340g and everything tastes great. It baked for 25 minutes and went golden brown, just right. Im very happy and will print off to make again.
Deborah Thompson
So happy that you liked it. Thanks so much Emily!