White Chocolate Blondies
If you are looking for the best white chocolate brownies recipe you have come to the right place. These white chocolate chip blondies are so delicious and great picnic food, a lovely lunch box home-made treat and yummy party food.
White chocolate is a great flavour to add to these no cocoa brownies and keep the chocolate theme going. As well as having white chocolate chips in the blondies I have also drizzled white chocolate over the top too. Adding sprinkles is just an extra bit of fun to finish off the white chocolate blondies.
There is so much joy over blondies at the moment. I have been experimenting to create different versions on the classic blondie recipe. This time it’s all about the white chocolate chip blondies.
The extra sweetness of white chocolate in the blondies is beautiful. The blondies are creamy and sweet. Plus by adding more on top you get even more of that rich yummy flavour.
What chocolate chips can I use in blondies?
In the blondies I have tried using different types of chocolate chips and white chocolate to get the best results.
Overall these blondies work with all types of white chocolate chips and white chocolate bars. I have tried white chocolate chips from the supermarket and they work really well. Even white chocolate buttons work too!
If you can’t find white chocolate chips I have found that white chocolate bars also work. The bar will need to be chopped up first. If you cut the chocolate on the diagonal you get a good rough chunk that will mix in really well.
White cooking chocolate works but I think the normal chips and eating white chocolate are better.
What can I serve with white chocolate blondies?
There are some great ways you can serve these white chocolate chip blondies to suit any occasion.
- Add fresh strawberries to serve it on a summer picnic.
- Serve the blondies with ice cream when the blondies are still warm for a gorgeous baked dessert.
- Drizzle fresh cream or heavy cream (double cream) over for an afternoon tea style blondie.
Are blondies supposed to be gooey?
Just like brownies, blondies can be cooked to the consistency you like the most. Some people really love gooey blondies but others don’t.
If you love your blondies gooey then cook them for a few minutes less than the recipe states below. (I would recommend taking off 3 minutes).
If you want them to be well set add a few minutes. (Probably two minutes should be enough.)
I have worked on the recipe to make sure the finished consistency of the white chocolate blondies are right in the middle of gooey and set. Giving the finished bake the best slightly squidgy feel.
How do you melt white chocolate bars?
White chocolate is really easy to melt but it can have some problems. Mostly it is to do with the bars as some cheaper chocolate goes slightly powdery when it melts. This is to with cocoa butter.
The best way to melt white chocolate, I have found, is to put it into a microwave safe dish and blast for 10 or 20 second intervals stirring in-between. Do this until the white chocolate has melted. Taking the time to melt it in 10 second intervals really helps catch the white chocolate as it melts and before it burns.
The freshly baked white chocolate blondies look so good with their white chocolate chips poking out.
Adding a drizzle of white chocolate on top is so luxurious and gives us a great opportunity to add sprinkles. I love sprinkles!
Can I use white chocolate chips instead of white baking chocolate?
Yes you absolutely can use white chocolate chips instead of white baking chocolate for this white chocolate chip blondies recipe. Both work so well and I think white chocolate chips work a bit better. They tend to be a bit better quality and creamy too.
Why do white chocolate chips not melt?
Some white chocolate chips do not melt as there isn’t as much cocoa butter in them. So the mix of the fats that are used have different melting points and will look different when melted.
It is best to use chocolate chips from the baking aisle for these blondies. They usually don’t melt fully when baked so are great to cook with. I would recommend using a white chocolate bar for the decoration.
Adding white chocolate chips to blondies
I love adding white chocolate chips to blondies. It really takes them to the next level of deliciousness. You can add white chocolate chips, cut up of white chocolate bar or even white chocolate candy and sweets.
Another way of adding white chocolate to the finished blondies is to drizzle melted chocolate on top.
Simply gently melt white chocolate in a microwave or in a bowl over hot water. Then drizzle, using a fork, the chocolate over the blondies. I prefer adding white chocolate to half of the blondie. This gives you the mix between the soft blondie half and the hard chocolate drizzle half.
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How to make blondies
If you haven’t made blondies before you can check out my how to blog post for the basic blondie recipe. It answers any questions you might have. If I haven’t answered the question please do get in touch and I’ll do my best to help out.
How to make blondies
Gently melt the butter in 10 second bursts in the microwave.
Add the brown sugar and the caster sugar to a bowl.
Add the butter to the sugar.
Mix together until combined.
Stir in the three eggs. (Photographed before I added the third in)
Mix together until the eggs are combined.
Add the vanilla extract and stir in.
Sieve in the flour, baking powder and salt and mix well.
Sitr in white chocolate chips.
Add the mixture to the prepared cake pan and level it off.
Bake for 30 minutes and until the top feels set to the touch and is light brown colour.
Allow the blondie to cool in the cake tin until easy to handle and remove from the tin and cool on a rack.
Drizzle melted chocolate over the cooked blondies.
Sprinkle your favourite sprinkles for extra fun!
Variations and substitutes for blondies
WHITE CHOCOLATE AND RASPBERRY BLONDIES
There isn’t a better combination in my view. White chocolate and raspberries work together so well that it of course would work together in blondies. White chocolate and raspberry blondies are easy to make too.
Follow the recipe below and then when you have the mix in the cake pan / cake tin stud the mixture with raspberries. This will help them stay whole and not make the mixture too runny. For this recipe, I would recommend using 150g of raspberries.
PEANUT BUTTER WHITE CHOCOLATE BLONDIES
To turn these white chocolate blondies into peanut butter and white chocolate blondies you only need to add peanut butter.
Make the recipe up to the point the mixture is in the cake pan / cake tin. Then take a teaspoon and scoop blobs of peanut butter into the blondie mix. You can make it as peanut filled as you like. When you have lots of blobs swirl the mix together with the back of a spoon and bake as the recipe says.
WHITE CHOCOLATE CARAMEL BLONDIES
If you love caramel this is the blondie variation for you. Like the previous suggestions make the blondies up to the point of the mix being in the cake pan / cake tin.
Add teaspoons of caramel sauce into the blondies and give it a good swirl to get it evenly distributed. Bake as per the instructions and enjoy the finished and utterly delicious white chocolate caramel blondies.
Trouble shooting making blondies
Why are my blondies raw in the middle?
Like all cakes and bakes there is a bit of science involved which is why I have taken the time to work on this recipe. To make sure that when you make it, it is easy to follow and fool proof.
Of course there is always going to be changes caused by ingredients. However the biggest difference is ovens.
Ovens are the most common reason recipes might change slightly. If your blondies are coming out cooked on the top (golden brown and lightly firm to the touch) but the insides are raw then your oven is at too high of a temperature.
If it’s too hot the outside cooks so quickly that the middle can react by not cooking.
Another reason why it’s raw is that your oven is too low and the blondies aren’t cooking fully.
Or the last reason is that they haven’t been cooked for long enough.
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White Chocolate Blondie Recipe
- Mixing bowl
- Wooden spoon
- Kitchen Scales
- 9 inch x 12 inch cake pan
- greaseproof paper
- 175 grams unsalted butter
- 200 grams light brown soft sugar
- 150 grams caster sugar
- 3 medium eggs
- 2 teaspoons vanilla extract
- 250 grams plain flour (all purpose flour)
- 1 teaspoon baking powder
- small pinch salt
- 200 g white chocolate chips
- 100 g white chocolate (decoration)
- Preheat the oven to 180ºC / 350°F / Gas Mark 4.
- Line a 9 inch x 12 inch cake pan (traybake tin/cake tin) with greaseproof paper.
- Gently melt the butter in 10 second bursts in the microwave.
- Add the brown sugar and the caster sugar to a bowl.
- Add the butter to the sugar.
- Mix together until combined.
- Stir in the three eggs. (Photographed before I added the third in)
- Mix together until the eggs are combined.
- Add the vanilla extract and stir in.
- Sieve in the flour, baking powder and salt and mix well.
- Sitr in white chocolate chips.
- Add the mixture to the prepared cake pan and level it off.
- Bake for 30 minutes and until the top feels set to the touch and is light brown colour.
- Allow the blondie to cool in the cake tin until easy to handle and remove from the tin, place on a cooling rack and slice into bitesize pieces or bars.
- To decorate add melt the white chocolate in 20 second bursts in the microwave. (You can add 1 teaspoon of sunflower oil to the melted white chocolate to make it smoother and runnier if it needs help but it's not necessary.)
- Drizzle the chocolate over the cooked blondies.
- Sprinkle your favourite sprinkles for extra fun!
Please note that the nutrition information provided above is approximate and meant as a guideline only.