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    Home » Easy Baking

    White Chocolate Blondies

    Published: Apr 3, 2020 · Modified: Mar 9, 2022 by Deborah Rainford · This post may contain affiliate links · 18 Comments

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    These blondies are thick, dense and chewy. And that lightly salted, crackly topping... well, that's just a bonus to help really bring out the richness of the white chocolate. These times call for some sweet comfort and these one bowl blondies are the easiest way to get there. And of course, all ingredients are from Aldi! ♥

    white chocolate blondies on a cooling rack

    These times call for easy sweet comfort and we're all comfort baking to stay distracted and to lighten to mood right now. These blondies are basic with a capital "B". Only a few ingredients, one bowl and a wooden spoon are all you need to get these into the oven. This no-fail recipe is the only blondie recipe you will ever need. Promise!


    White Chocolate Blondies
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    Jump to:
    • Step by step instructions
    • Pro-tips
    • Add-ins
    • Storage
    • Freezing
    • Blondie Vs. Brownie
    • White Chocolate Blondies Recipe

    ingredients for white chocolate dessert bars

    butter, sugar and eggs in a bowl

    Step by step instructions

    One bowl is all you need for these simple blondies.

    • Add the sugar and eggs to a bowl and mix them well.
    • Melt the butter in a small saucepan or in the microwave. (I use a saucepan because I don't have a microwave). Gently, pour the butter into the eggs and sugar.
    • Whisk them well.

    melted butter for blondies

    • Weight the flour into the bowl and mix it into the mix. The mix will get really thick. Like really, really thick!
    • *Be sure to mix them well so that the butter doesn't separate.

    adding flour to the blondie mix

    • Once the batter is very well mixed, add in the white chocolate chips. Again, stir well. Sprinkle with some sea salt if you've got it!
    • Pour everything into a square tin and bake in a preheated oven.

    white chocolate chips in batter

    blondies in a tray before baking

    Pro-tips

    Sugar

    • Using brown sugar- The brown sugar is the key to making the perfect blondie. BUT... the type of brown sugar doesn't matter. If you use a dark brown sugar these blondies will be a dark and rich blondie with a slight caramel flavour.
    • I've used demerara for these blondies because that's what my local Aldi had and they turned out perfect (if I do say so myself).
    • The brown sugar also really helps with the soft and chewy texture.

    Butter

    • Salted! Most recipes will tell you that you should always bake with unsalted butter. Here's the thing, I find that a little unrealistic... especially at this time. (If you're reading this later, this recipe was created during the UK lockdown of the Coronavirus pandemic.) So, in this time, and every other time, I'm only stocking one kind of butter in my kitchen and it's always salted!
    • Melting the butter creates the thick and fudgy texture these blondies are famous for. The creaming method just doesn't do this recipe justice and creates a harder blondie.

    Sea salt

    • All baking benefits from the use of salt. It's the thing that makes fruit sweeter, chocolate richer and pretty much enhances all baked goods. This is another reason why I use salted butter in all my baking.
    • Sprinkling sea salt on the top of these blondies before baking is ensures that with every bite you get a white chocolate chip with a hint of flaky sea salt on top and it just brings the whole recipe together. It also lends such a basic recipe a feeling of indulgence and sophistication.

    Add-ins

    Just like with brownies, these blondies would benefit from all kinds of optional additions. Here are a few ideas-

    • hazelnuts
    • dried cranberries
    • walnuts
    • dark chocolate chips

    slices of white chocolate blondies

    Storage

    This recipe makes 9 large blondie squares. You can cut them smaller and get more, but I prefer a large one that I can share. So, depending on how many people you bake these for, you may end up needing to store these somehow.

    • Room temperature- Once they've cooled completely, but them into squares and keep them in an airtight container for about 4 days.
    • Fridge- For fridge storage, you can leave the blondies in the tin if that's easier and slice pieces as you require. Cling film the tray so that the don't dry out. They'll keep about 7 days in the fridge.

    Freezing

    This is my favourite way to store these blondies. I wrap each one individually or place them all in one large freezer bag. When I feel the need for a blondie I pull one out and either heat it in the oven (use a microwave if you have one) and serve for a dessert with some vanilla ice cream. Or you can simply have it at room temperature. But may I highly suggest you try the warm blondie and vanilla ice cream situation.

    Blondie Vs. Brownie

    Okay. This happened ever so slightly by accident, but I am pretty well known in my circle for my blondies and brownies. So, I know what it takes to make them so that they bake thick and chewy with that slightly crinkly crackle topping.

    A blondie is essentially a brownie without the chocolate. All the usual suspects are in there. Flour, eggs, butter and sugar. Even the methods I use for my two famous recipes are the same (almost). Melted butter, eggs and sugar mixed with flour being added just at the end. If you've got some chocolate and would love to try the best brownie recipe ever then you need to try my best brownie recipe ever!

    More easy baking recipes

    • The easiest brownies
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    • One bowl chocolate banana bread

    Tools used to make these blondies

    1. Mixing bowl
    2. Square tin
    3. Greaseproof baking paper

    And there we have it! Blondies, pyjamas, Netflix. Because these are the days to slow down and enjoy the simple things right now!

    stack of blondies

    No fail white chocolate blondies on a cooling rack.

    White Chocolate Blondies Recipe

    Thick and chewy white chocolate blondies made with sweet and rich brown sugar. A buttery, sweet tray bake that's perfect for dessert or snacks
    5 from 8 votes
    Print Pin Rate
    Course: Dessert/ Easy Baking
    Cuisine: American/ British
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 18 squares
    Save This RecipeSaved!
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    Author: Deborah Rainford

    Ingredients

    • 225 g (1 cups) butter, melted and cooled
    • 340 g (1 ⅗ cups) demerara sugar, or brown
    • 2 (2) eggs
    • 285 g (2 ⅙ cups) plain flour
    • 100 g (½ cups) white chocolate chips

    Instructions

    • Preheat the oven to 180ºC. Line a 9 inch (23cm) square tin with baking paper. *See notes
    • In a medium bowl add the sugar and eggs to a bowl and mix them well.
    • Melt the butter in a small saucepan or in the microwave, set aside to cool for a few minutes. Once cooled gently, pour the butter into the eggs and sugar.
    • Whisk them well.
    • Weigh the flour into the bowl and mix it into the eggs and sugar mixture. The mix will get really thick. Like really, really thick! *See notes
    • Once the batter is very well mixed, add in the white chocolate chips. Again, stir well. Sprinkle with some sea salt if you've got it!
    • Pour everything into a square tin and bake in a preheated oven for about 25 minutes.
    • When the blondies are done, they’ll be set when the pan is wiggled gently and the top will have a crust with a slight crackle look to it.
    • You can insert a knife into the blondies and if it comes out clean remove the blondies from the oven. Let them cool completely in the pan. Once cooled, cut into 9 equal squares.

    Notes

    1. Note 1- The pan size that I use is a 9x9 inch square. If you have an 8 inch tin, the blondies will be a little bit thicker and will need a little more baking time to account for this fact.
    2. Note 2- Mix the flour in gently but mix well enough so that the butter doesn't separate.

    Nutrition

    Calories: 260kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 102mg | Potassium: 48mg | Fiber: 1g | Sugar: 22g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND  INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

     

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    Reader Interactions

    Comments

    1. Margherita Barney

      July 31, 2023 at 1:56 am

      5 stars
      These blondies were incredible! So easy to make and they turned out perfectly! Thanks for another great recipe.

      Reply
    2. Clare

      June 17, 2023 at 5:41 pm

      5 stars
      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.

      Reply
      • Deborah Rainford

        July 09, 2023 at 1:11 pm

        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! 🙂

        Reply
    3. Margie

      December 08, 2022 at 7:34 pm

      5 stars
      These are heavenly! Thick, fudgy and absolutely lovely. Thanks for such a great (and easy) recipe!

      Reply
      • Deborah Rainford

        January 09, 2023 at 1:58 pm

        Thanks so much, Margie! So happy you liked them! 🙂

        Reply
    4. Alma Fikes

      August 02, 2022 at 3:20 pm

      5 stars
      These were amazing! Soft and chewy, with just the right amount of chocolate. Loved these!

      Reply
      • Deborah Rainford

        August 03, 2022 at 9:47 am

        So happy you liked these. And thank you for taking the time to leave a comment and a rating. It's much appreciated. 🙂

        Reply
    5. Lela Dell

      October 06, 2021 at 4:37 pm

      5 stars
      I love this recipe. The texture is absolutely amazing and the recipe is so easy. Thanks for such a great recipe.

      Reply
    6. Charlotte

      February 01, 2021 at 10:13 pm

      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?

      Reply
      • Deborah Thompson

        February 02, 2021 at 11:24 am

        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.

        Reply
    7. Donna Marcus

      October 05, 2020 at 7:01 am

      5 stars
      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 ?

      Reply
      • Deborah Thompson

        October 05, 2020 at 8:49 am

        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! ?

        Reply
    8. Emily Taylor

      May 23, 2020 at 3:08 pm

      5 stars
      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.

      Reply
      • Deborah Thompson

        June 04, 2020 at 1:08 pm

        So happy that you liked it. Thanks so much Emily!

        Reply

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    Hi, I'm Deborah! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) budget recipes from scratch using only Aldi ingredients. Welcome to my virtual kitchen!

    More about me →

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