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! ♥
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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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.
- 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.
- 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.
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
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
Tools used to make these blondies
And there we have it! Blondies, pyjamas, Netflix. Because these are the days to slow down and enjoy the simple things right now!
White Chocolate Blondies Recipe
Print Recipe
Pin RecipeIngredients
- 225g butter, melted and cooled
- 340g demerara sugar (or brown)
- 2 eggs
- 285g plain flour
- 100g 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
- Note 1– The pan size that I use is a 9×9 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.
- Note 2- Mix the flour in gently but mix well enough so that the butter doesn’t separate.
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