Irresistible White Chocolate Blondies: A Step-by-Step Recipe for Gooey Perfection
Blondies, the delightful vanilla-infused cousins of brownies, often get overshadowed. But trust me, these white chocolate blondies deserve a starring role in your baking repertoire. With their chewy edges, fudgy centers, and bursts of sweet white chocolate, they’re an absolute treat. This recipe walks you through every step to create the perfect white chocolate blondies – guaranteed to impress!
## Why You’ll Love These White Chocolate Blondies
* **Gooey and Fudgy:** The secret lies in the melted butter and careful baking time. These blondies are intensely moist and fudgy, not cakey.
* **Intense White Chocolate Flavor:** A generous amount of high-quality white chocolate chips or chopped white chocolate infuses every bite with creamy sweetness.
* **Easy to Make:** This recipe uses simple ingredients and straightforward instructions, making it perfect for beginner bakers.
* **Customizable:** Add nuts, dried fruit, or other chocolate variations to make them your own.
* **Crowd-Pleasing:** Everyone loves a good blondie, and these white chocolate blondies are sure to be a hit at parties, potlucks, or simply as a sweet treat for yourself.
## Ingredients You’ll Need
Before you start baking, gather these ingredients:
* **Butter:** 1 cup (2 sticks or 226g) unsalted butter, melted
* **Granulated Sugar:** 1 ½ cups (300g)
* **Brown Sugar:** ½ cup (100g), packed light or dark brown sugar
* **Eggs:** 2 large eggs
* **Vanilla Extract:** 2 teaspoons
* **All-Purpose Flour:** 1 ¾ cups (220g)
* **Salt:** ½ teaspoon
* **Baking Powder:** ½ teaspoon
* **White Chocolate:** 1 cup (170g) white chocolate chips or chopped white chocolate
**Ingredient Notes:**
* **Butter:** Using melted butter is crucial for achieving that fudgy texture. Make sure to let it cool slightly before adding the sugar to prevent the eggs from cooking.
* **Sugar:** The combination of granulated and brown sugar creates the perfect balance of sweetness and moisture. Brown sugar also adds a hint of molasses flavor.
* **White Chocolate:** High-quality white chocolate is key! Cheaper brands may not melt as well and can have a waxy texture. Ghirardelli, Lindt, or Guittard are excellent choices. You can use white chocolate chips or chop a white chocolate bar.
* **Flour:** Be careful not to overmeasure the flour, as this can result in dry blondies. Use the spoon and level method: spoon the flour into your measuring cup and then level it off with a knife.
## Equipment You’ll Need
* **9×13 inch Baking Pan:** This is the ideal size for these blondies. You can also use an 8×8 inch pan, but the baking time will need to be adjusted.
* **Mixing Bowls:** You’ll need two mixing bowls – one for the wet ingredients and one for the dry ingredients.
* **Whisk:** For combining the wet ingredients.
* **Spatula:** For folding in the dry ingredients and spreading the batter in the pan.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Parchment Paper:** For lining the baking pan and preventing the blondies from sticking.
## Step-by-Step Instructions
Follow these simple steps to create the most delicious white chocolate blondies:
**Step 1: Prepare the Baking Pan**
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the blondies out of the pan after baking.
**Step 2: Melt the Butter**
Melt the butter in a microwave-safe bowl or in a saucepan over low heat. Let it cool slightly.
**Step 3: Combine the Wet Ingredients**
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. The mixture should be smooth and creamy.
Add the eggs one at a time, whisking well after each addition. Then, stir in the vanilla extract.
**Step 4: Combine the Dry Ingredients**
In a separate bowl, whisk together the flour, salt, and baking powder.
**Step 5: Combine Wet and Dry Ingredients**
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough blondies.
**Step 6: Add the White Chocolate**
Fold in the white chocolate chips or chopped white chocolate until evenly distributed throughout the batter.
**Step 7: Spread the Batter in the Pan**
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
**Step 8: Bake the Blondies**
Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake the blondies, as this will make them dry.
**Step 9: Cool and Cut**
Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
## Tips for Perfect White Chocolate Blondies
* **Use High-Quality White Chocolate:** As mentioned earlier, the quality of your white chocolate will significantly impact the flavor and texture of your blondies. Opt for a good brand like Ghirardelli, Lindt, or Guittard.
* **Don’t Overmix the Batter:** Overmixing can develop the gluten in the flour, resulting in tough blondies. Mix until just combined.
* **Don’t Overbake the Blondies:** Overbaking will make the blondies dry. Bake until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached.
* **Let the Butter Cool Slightly:** If the melted butter is too hot, it can cook the eggs when you add them to the batter.
* **Line the Pan with Parchment Paper:** This will make it easy to lift the blondies out of the pan after baking and prevent them from sticking.
* **Cool Completely Before Cutting:** This will allow the blondies to set up properly and make them easier to cut into clean squares.
## Variations and Add-Ins
These white chocolate blondies are delicious on their own, but here are some variations and add-ins to customize them to your liking:
* **Nuts:** Add ½ cup of chopped nuts, such as walnuts, pecans, or macadamia nuts, to the batter.
* **Dried Fruit:** Add ½ cup of dried fruit, such as cranberries, cherries, or apricots, to the batter.
* **Chocolate Chips:** Add ½ cup of milk chocolate, dark chocolate, or semi-sweet chocolate chips to the batter for a double chocolate treat.
* **Sprinkles:** Add sprinkles to the batter or on top of the blondies before baking for a festive touch.
* **Espresso Powder:** Add 1 teaspoon of espresso powder to the batter for a subtle coffee flavor that complements the white chocolate.
* **Salted Caramel:** Drizzle salted caramel sauce over the baked blondies for an extra indulgent treat.
* **Raspberry Swirl:** Swirl raspberry jam into the batter before baking for a beautiful and flavorful blondie.
## Serving Suggestions
* **Serve them warm:** Warm blondies are extra gooey and delicious. You can reheat them in the microwave for a few seconds.
* **Top with ice cream:** A scoop of vanilla or chocolate ice cream is the perfect complement to these blondies.
* **Dust with powdered sugar:** A light dusting of powdered sugar adds a touch of elegance.
* **Serve with a cup of coffee or tea:** These blondies are the perfect accompaniment to a warm beverage.
## Storage Instructions
* **Store at room temperature:** Store the blondies in an airtight container at room temperature for up to 3 days.
* **Store in the refrigerator:** For longer storage, store the blondies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving.
* **Freeze:** You can also freeze the blondies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before serving.
## Troubleshooting
* **Blondies are too dry:** This is usually caused by overbaking or using too much flour. Make sure to measure the flour accurately and bake the blondies until they are just set in the center.
* **Blondies are too gooey:** This is usually caused by underbaking. Bake the blondies for a few more minutes until they are set in the center.
* **Blondies are tough:** This is usually caused by overmixing the batter. Mix until just combined.
* **Blondies are sticking to the pan:** Make sure to line the pan with parchment paper to prevent sticking.
## White Chocolate Blondies Recipe
**Yields:** 16-24 blondies
**Prep time:** 15 minutes
**Cook time:** 25-30 minutes
**Ingredients:**
* 1 cup (2 sticks or 226g) unsalted butter, melted
* 1 ½ cups (300g) granulated sugar
* ½ cup (100g) packed light or dark brown sugar
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 ¾ cups (220g) all-purpose flour
* ½ teaspoon salt
* ½ teaspoon baking powder
* 1 cup (170g) white chocolate chips or chopped white chocolate
**Instructions:**
1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Melt the butter in a microwave-safe bowl or in a saucepan over low heat. Let it cool slightly.
3. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
4. Add the eggs one at a time, whisking well after each addition. Then, stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, salt, and baking powder.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Fold in the white chocolate chips or chopped white chocolate until evenly distributed throughout the batter.
8. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
9. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake the blondies, as this will make them dry.
10. Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
## Enjoy!
These white chocolate blondies are a delicious and easy treat that everyone will love. Experiment with different variations and add-ins to create your perfect blondie. Happy baking!