Classic White Chocolate Chip Blondies Recipe
This Classic Blondies Recipe delivers chewy, buttery bars packed with white chocolate chips and optional nuts. With a rich brown sugar base and tender crumb, these blondies bake to golden perfection, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 to 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature, lightly beaten
- 2 teaspoons vanilla extract
Sugars
- 1 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/4 cups white chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Warm the oven to 350°F (177°C). Grease a 9×13-inch baking pan with nonstick spray and line it with parchment paper, leaving side overhangs for easy blondie removal.
- Mix Dry Ingredients: In a medium bowl, thoroughly combine the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent.
- Create Wet Mixture: In a separate large bowl, blend the melted butter with brown and granulated sugars until smooth and caramel-like. Add the beaten eggs and vanilla extract, stirring until fully incorporated.
- Combine Mixtures: Gently fold the dry ingredients into the wet mixture. Mix just until the flour disappears to ensure a tender blondie texture without toughness.
- Add Chocolate Chips and Nuts: Fold in 1 cup of white chocolate chips and the optional chopped nuts, distributing them evenly throughout the batter.
- Transfer Batter to Pan: Spread the batter evenly in the prepared pan, smoothing the top. Scatter the remaining 1/4 cup of white chocolate chips over the surface for extra sweetness and a nice appearance.
- Bake: Bake for 23-27 minutes until the edges are golden brown and start to pull away from the pan. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached.
- Cool and Serve: Let the blondies cool completely in the pan to set properly, enabling clean, neat slicing into squares.
Notes
- Use room temperature eggs for better batter incorporation.
- Do not overmix after adding flour to maintain tender blondies.
- Optional nuts add texture and flavor but can be omitted for nut-free version.
- Parchment paper with side overhang makes removing blondies from pan easier.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Keywords: blondies, classic blondies, white chocolate blondies, easy blondie recipe, walnut blondies, baked dessert bars
