White Chocolate Blondies are soft and chewy dessert bars that are made with white chocolate chips. I also have a Blondie recipe that uses butterscotch chips!
Blondies are similar to brownies, but use vanilla in place of cocoa. They usually use brown sugar for added sweetness, but I stuck with granulated sugar in this recipe, but don’t worry…the bars will still definitely satisfy your sweet tooth! And, if you love white chocolate, you will really love these bars.
White Chocolate: An 11-ounce bag of white chocolate chips will give you the white chocolate flavor. Half of the chips are melted with the butter; the other half is folded in right before baking the bars.
Sugar: As I stated above, I stuck with granulated sugar (not brown sugar) in this blondies recipe.
Eggs: You will need a total of three eggs for this recipe. When adding the third egg, you will only use the yolk.
Cornstarch: The cornstarch helps the bars have a light and chewy texture.
These blondies are simple to make, but they are so good, especially if you are a fan of white chocolate. To get started, first, get out a large, microwave-safe bowl. You will be mixing everything in this bowl, so make sure it is large enough for the blondie batter. Add the butter and half of the white chocolate chips (a little less than 3/4 of a cup of chips) to the bowl. Microwave in 20-second increments, stirring after each until the butter and white chocolate chips are melted and smooth. This takes about 2 minutes total.
Next, let the chocolate and butter cool for about five minutes before adding the sugar. When adding the sugar, mix it well. Then, add the eggs and egg yolk, one at a time, stirring after each addition, followed by the vanilla.
Meanwhile, in a medium bowl, whisk together the flour, cornstarch (the ingredient that helps the bars from getting too dry), baking powder, and salt. Stir the dry mixture into the butter and egg mixture until completely combined. If the batter is getting too thick, you can always use a hand mixer.
Finally, gently fold in the remaining white chocolate chips. Spread the batter into the 9×9-inch pan and bake for 35-40 minutes. If you are using a 9×13-inch pan, you will bake the bars for 25-30 minutes. Let them cool before cutting them. When you are ready to cut them and enjoy them, you may want to cut the blondies into smaller pieces because they are so sweet. But, that is totally up to you…no judgment here!
Store baked blondies in an airtight container at room temperature for up to 5 days. You could also freeze the blondies. Let them cool completely before wrapping them in plastic wrap and storing them in a freezer-safe container. The bars will be fine in the freezer for up to 3 months. Be sure to label and date the packaging.
Chocolate Chip Caramel Bars
Pumpkin Spice White Chocolate Chip Caramel Bars
Ooey Gooey Butter Cake Bars
Cornflake Chocolate Marshmallow Bars